Tangy Applesauce Coleslaw Dressing

I searched for "apple coleslaw" online and found dozens of recipes that toss chopped apples into the slaw.

Not a single one put the applesauce in the actual dressing.

So I tried it. I whisked applesauce into a basic coleslaw dressing instead of using all mayo, and the result was surprisingly creamy, naturally sweet, and way lighter than the traditional version.

My wife, who normally scrapes off heavy coleslaw dressing, went back for seconds.

Now this applesauce coleslaw dressing is my default for cookouts, pulled pork nights, and fish taco Fridays.

It takes 10 minutes to throw together. No cooking required.

The applesauce gives the dressing body and sweetness so you can skip most (or all) of the mayo.

You get the apple flavor in every single bite instead of just finding random apple chunks here and there.

Want the lighter version? Skip the mayo entirely.

Want it richer? Add a couple tablespoons back in. Either way, you're in for a treat.

Why Applesauce Makes a Great Coleslaw Dressing

Applesauce does the job of mayo without any of the heaviness.

It has natural body and creaminess from the pectin in the apples. When you whisk it with a little vinegar and mustard, it thickens into a proper dressing that actually coats the cabbage.

The built-in sweetness means you need way less honey or sugar than a traditional coleslaw dressing.

And because the apple flavor is in the dressing itself, every forkful tastes like apple, not just the bites where you happen to stab a chunk of fruit.

How can you go wrong with that?

Ingredients

For the Applesauce Dressing

• Unsweetened applesauce (½ cup). The star of the dressing. It adds creaminess, sweetness, and body.
• Apple cider vinegar (2 tablespoons). Brings the tang. Also keeps the slaw from browning.
• Dijon mustard (1 tablespoon). Adds a little zing and helps emulsify the dressing. I use Grey Poupon.
• Honey (1 tablespoon). Just enough to round out the acidity. Maple syrup works too.
• Mayonnaise (¼ cup, optional). Include it for a richer, creamier dressing. Leave it out for a lighter, dairy-free version.
• Salt (¼ teaspoon). Balances all the flavors.
• Black pepper (¼ teaspoon). A little goes a long way.

For the Coleslaw

• Coleslaw mix (one 14-16 oz bag). Or 5 cups shredded green and red cabbage with carrots. The bagged mix saves a ton of prep time.
• Dried cranberries (⅓ cup). Sweet and tart little pops of flavor. They pair perfectly with the apple dressing.
• Sliced almonds (⅓ cup, toasted). Crunch is non-negotiable in a good slaw.
• Green onions (3, thinly sliced). A fresh, mild bite that ties everything together.

Ingredient Notes

Applesauce type. Unsweetened is the way to go. If you use sweetened applesauce, skip the honey and taste before seasoning. Tart applesauce made from Granny Smith apples gives the best tang for a dressing.

Mayo. This is genuinely optional. With mayo, the dressing is rich and creamy like a traditional coleslaw. Without mayo, it's light and tangy with a vinaigrette feel. Both versions are delicious. I usually make it with the mayo when serving alongside BBQ, and without for lighter meals like fish tacos.

Apple cider vinegar. Don't sub white vinegar here. The apple cider vinegar doubles down on the apple flavor and adds a mellower acidity. Raw ACV like Bragg's works great.

How to Make Applesauce Coleslaw Dressing

This comes together in about 10 minutes, no cooking required.

Step 1: Whisk the Dressing

In a large bowl, whisk together the applesauce, apple cider vinegar, Dijon mustard, honey, salt, and pepper.

If using mayo, add it now and whisk until smooth.

Taste and adjust. Need more tang? Add another splash of vinegar. More sweetness? A little more honey.

Step 2: Prep the Slaw

Add the coleslaw mix, dried cranberries, toasted almonds, and green onions to the bowl on top of the dressing.

Toss everything together until the slaw is evenly coated.

Step 3: Let It Rest

Cover and refrigerate for at least 15-30 minutes before serving.

This rest time lets the dressing soften the cabbage slightly and allows all the flavors to come together.

Pro tip: If you're making this for a cookout, prep the dressing and slaw ingredients separately and toss them together right before serving. Maximum crunch.

Tips for the Best Coleslaw

• Let it rest. Even 15 minutes in the fridge makes a noticeable difference. The flavors meld and the cabbage softens just enough to be tender but still crunchy.
• Don't overdress. Add the dressing gradually and toss as you go. You can always add more, but you can't take it back. Soggy coleslaw is sad coleslaw.
• Toast the almonds. Heat them in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden. This takes them from good to fantastic.
• Add dressing right before serving for maximum crunch. If you're meal-prepping, keep the dressing and slaw separate until you're ready to eat.

Variations

• All-applesauce, no mayo. Skip the mayo entirely for a lighter version. The applesauce gives enough body to coat the cabbage on its own. Great for dairy-free or vegan diets.
• Add shredded fresh apple. Want even more apple flavor and crunch? Shred a Granny Smith apple and toss it in with the cabbage.
• Asian-inspired twist. Add 1 teaspoon of rice vinegar, ½ teaspoon of sesame oil, and a pinch of grated ginger to the dressing. Top with sesame seeds instead of almonds.
• Spicy version. Stir 1 teaspoon of sriracha or ¼ teaspoon of cayenne into the dressing for some heat.
• Seed swap. Replace almonds with toasted sunflower seeds or pepitas. Add celery seed or poppy seeds to the dressing for a more traditional coleslaw flavor.

What to Serve with Applesauce Coleslaw

This slaw was made for smoky, savory proteins.

• Pulled pork sandwiches. The sweet applesauce dressing and smoky pork is a perfect match.
• Fish tacos. The tangy dressing cuts right through the richness of fried or grilled fish.
• Grilled chicken. A fresh, crunchy side that balances out charred chicken beautifully.
• BBQ ribs. Coleslaw and ribs is a combo that never gets old.
• Burgers. Pile it right on top for crunch and flavor.

How to Store

• Dressing alone. Keeps in the fridge in a sealed jar for up to 1 week. Give it a good shake before using.
• Assembled coleslaw. Best within 2-3 days. It will soften over time as the cabbage releases moisture. Still delicious, just less crunchy.
• Don't freeze coleslaw. Cabbage and creamy dressings don't survive the freeze-thaw cycle. It turns watery.

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Tangy Applesauce Coleslaw Dressing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Ingredients

For the Applesauce Dressing

• ½ cup unsweetened applesauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• ¼ cup mayonnaise optional, for creamier version
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Coleslaw

• 1 bag (14-16 oz) coleslaw mix or 5 cups shredded cabbage and carrots
• ⅓ cup dried cranberries
• ⅓ cup sliced almonds toasted
• 3 green onions thinly sliced

Instructions

Make the Coleslaw

• In a large bowl, whisk together the applesauce, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. If using mayo, add it now and whisk until combined.
• Add the coleslaw mix, dried cranberries, toasted almonds, and sliced green onions to the bowl.
• Toss everything together until the slaw is evenly coated with dressing.
• Cover and refrigerate for at least 15-30 minutes before serving to let the flavors meld.

Notes

• Applesauce: Use unsweetened for best results. Tart varieties (made from Granny Smith apples) give the best tang.
• Mayo optional: Include for a richer dressing, or leave it out for a lighter, dairy-free version. Both are delicious.
• Toast the almonds: Heat in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden.
• Make ahead: Keep dressing and slaw ingredients separate until ready to serve for maximum crunch.
• Storage: Assembled slaw keeps 2-3 days in the fridge. Dressing alone keeps up to 1 week.