Kraft Apple Coleslaw Recipe: Crunchy Celery and Apple Crunch in 15 Minutes

This Kraft apple coleslaw recipe transforms a simple side dish into a crisp, vibrant centerpiece that brings sweet-tart balance to any meal. The secret lies in perfectly shredded cabbage, juicy apples, and the tangy crunch of celery—all tossed with Kraft’s signature dressing for that signature creamy texture.

I’ve perfected this version over years of backyard barbecues, where it disappears faster than the grilled burgers. What sets this coleslaw apart is the 15-minute prep time—no waiting, no fuss. The key technique?

Shredding the cabbage and apples uniformly so every bite delivers that ideal mix of crunch and tenderness. A sprinkle of fresh herbs at the end adds brightness, while optional add-ins like toasted pecans or crispy bacon elevate it for special occasions.

By the time you serve this, your table will be adorned with a crunchy, colorful slaw that’s bright enough to stand alone or pair perfectly with sandwiches, fried chicken, or grilled meats. The dressing clings beautifully, keeping everything moist without overpowering the fresh flavors.

For a tangier twist, swap half the Kraft dressing for a splash of apple cider vinegar. Let’s make this crowd-pleaser!

Ingredients for kraft apple coleslaw

Crisp cabbage, sweet apples, and tangy dressing—this coleslaw is quick, vibrant, and perfect for any meal.

The cabbage is non-negotiable—green cabbage holds its crunch better than red. Grab a small head from Trader Joe's or your grocery store's produce section, where it's usually pre-shredded for convenience. Granny Smith apples add that perfect tartness, but Fuji or Honeycrisp work too if you prefer sweeter. The Kraft dressing is the secret weapon here—buy the full bottle so you can save it for future salads. If you're feeling fancy, shred the cabbage yourself for that restaurant-quality texture, but the pre-shredded stuff saves time and still tastes great.

No Kraft dressing? Apple cider vinegar plus olive oil gets you close, but you'll miss that signature tang. Swap the apples for pear or pineapple if you're craving something different. The dill and parsley are optional but add serious brightness—dried dill works at one-third the amount. For extra crunch, toasted pecans or crispy bacon bits take this from side dish to showstopper. If you're making this for a crowd, double the dressing and keep the add-ins optional so everyone can customize their bowl.

This coleslaw tastes even better the next day—store in an airtight container in the fridge for up to 4 days. The dressing will soak into the veggies, making every bite more flavorful. For parties, prep it 24 hours ahead so the flavors meld perfectly. If you're adding pecans or bacon, wait until serving to keep them crispy. Leftovers? Toss with a little extra dressing and serve as a refreshing salad the next day—trust me, it's even better cold.

Step-by-step instructions for Kraft apple coleslaw

Here's how to assemble this crisp, tangy slaw with perfect texture in record time.

Start by coring and shredding the 4 cups of green cabbage into thin, even strips using a sharp knife or mandoline. I like to work in batches and keep the shredded cabbage in a large bowl as I go. The goal is uniform shreds—this ensures even distribution in the final salad and prevents one section from being too dense.

Next, peel and core the 2 medium Granny Smith apples, then slice them into thin half-moons. For the 3 whole celery stalks, cut them diagonally into thin slices—this creates more surface area for flavor absorption. Finally, peel and finely dice the 1 small red onion. I always taste-test the raw onion at this stage; if it's too sharp, soak it in cold water for 5 minutes to mellow the flavor.

In a very large mixing bowl, combine all the shredded vegetables. Sprinkle over the 0.5 tsp salt, 0.25 tsp black pepper, 1 tbsp granulated sugar, and 0.5 tbsp apple cider vinegar. Toss everything together with your hands or a large spoon until the seasonings are evenly distributed. The sugar will start to caramelize slightly from the apple juices—this is normal and adds subtle sweetness.

Here's the thing—don't skip the tossing. You want every cabbage leaf and apple slice to get that tangy, slightly sweet coating. If you're using the optional 0.25 cup toasted pecans or 0.25 cup crispy bacon bits, fold them in now. These add incredible texture contrast but can be added later if you prefer them on top.

Pour the 1.5 cups Kraft Original Apple Cider Dressing over the vegetable mixture. This dressing is specifically formulated for coleslaw—it's sweet, tangy, and has just the right thickness to coat everything perfectly. Add the 0.25 cup chopped fresh dill and 0.1 cup chopped fresh parsley, then toss everything together gently but thoroughly.

I like to use a large wooden spoon for this step because it helps distribute the dressing evenly without mashing the vegetables. The herbs should be distributed throughout, not just on top. Let the slaw sit for 5 minutes—this gives the flavors time to meld and the dressing to fully coat everything.

Transfer the coleslaw to an airtight container and refrigerate for at least 30 minutes before serving. This chilling time is crucial—it allows the flavors to fully develop and the cabbage to soften slightly while maintaining its crunch. The longer it chills (up to 24 hours), the better the flavors will blend.

When ready to serve, give it one final toss to redistribute any dressing that may have settled. Garnish with additional fresh dill or parsley if desired. This slaw tastes best when served cold, making it perfect as a side for barbecue, sandwiches, or even as a refreshing salad on its own.

Health benefits of these flavors

Vitamin C Boost

This coleslaw packs a serious vitamin C punch thanks to the cabbage and apples. A 1-cup serving delivers about 30% of your daily needs, supporting immune function and skin health.

The Granny Smith apples add extra vitamin C and fiber, while the red onion contributes quercetin, a powerful antioxidant. 💪

Fiber-Rich Foundation

The combination of cabbage, apples, and celery provides 4 grams of fiber per serving, aiding digestion and keeping you full longer. Fiber also helps regulate blood sugar levels, making this slaw a smart choice for balanced meals. The texture contrast from crisp veggies enhances the satiety factor.

Low-Calorie Crunch

At just 120 calories per serving, this coleslaw is a guilt-free side dish that adds volume without excess calories. The Kraft dressing provides richness while keeping the overall dish light and refreshing. It’s perfect for those watching their calorie intake but still wanting flavor.

Hydration Helpers

Both cabbage and apples have high water content, contributing to your daily hydration needs. The celery adds electrolytes like potassium, while the apple cider vinegar in the dressing helps balance pH levels. This makes it a hydrating, nutrient-dense choice for hot summer days or post-workout meals.

Blood Sugar Balance

The natural sweetness from apples and the tang from vinegar create a balanced flavor profile that helps stabilize blood sugar. The fiber content slows sugar absorption, making this slaw a better choice than sugary sides. It’s especially great for those managing diabetes or insulin resistance.

Antioxidant Powerhouse

The cabbage contains vitamin K and sulforaphane, a compound with cancer-fighting properties. Apples provide polyphenols, which reduce inflammation. Together, these ingredients create a nutrient-dense side that supports long-term health. 🌱

Frequently asked questions