This slaw recipe is intended to enhance your main dish.

Chef Eric, here! There is some kind of magical synergy that happens when barbecue sauce and coleslaw get together on a pulled pork sandwich. This green onion and apple slaw recipe is intended to enhance that synergy.

I also love this Green Onion and Apple Slaw on hot dogs and burgers. So, if you get invited to a cookout: showing up with a bowl of this coleslaw will always be a good move.


Note: this recipe makes a large quantity of slaw, if you are just making it for the family at home cut the ingredients in half.


  • 1/2 head Green Cabbage
  • A medium Carrot Shredded
  • 1 Apple cored and shredded
  • Single bunch Green Onion chopped
  • 1 tsp Kosher Salt
  • 1tsp Sugar
  • 1 tbsp. White Vinegar


  • 1 1/2 cup Mayo
  • 1/4 cup White Vinegar
  • 2 tsp Kosher Salt
  • 5 1/2 tbsp. Sugar
  • 1 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Celery Seed

Let’s Get to Shredding

I begin by chopping my green cabbage as thin as I can. Feel free to use any kitchen gadget you have to make this easier for you.

I prefer to do it by hand, as hand shredding cabbage is a great knife skill practice.

Once the cabbage is all shredded transfer it to a large colander.

Then shred your carrot, and apple, and chop the green onions.

Add them all to the colander with the cabbage.

Next, add 1 tsp kosher salt, and 1 tsp sugar, along with 1 tbsp. white vinegar. Mix it all together thoroughly.

Place the colander over a large bowl, to catch the liquid that the salt and sugar extract. And let it sit for at least 30 – 40 minutes.

The point of this step is to pull some of the extra water out of the vegetables before combining it with the dressing.

If you have ever made slaw before, you know that it usually winds up with the dressing getting very watery and unpleasant. This process solves that problem.

A Slaw is Only as Good as Its Dressing

Next in a large bowl, simply combine all the dressing ingredients listed above, and mix them together. Bam, done!

My Cabbage mix has been resting for about 40 minutes now. I have extracted about a cup of water. This would have ruined the slaw.

Now we just simply add the cabbage mix to the dressing bowl and combine, easy peasy lemon squeezy.

This slaw is best after a day or so. It can take time for the flavor of the celery seed, and the green onion to leech into the dressing. So make this the day before the cookout.

When you make this green onion and apple slaw, be sure to share your thoughts with us on Facebook!

Pairs Great With Apple Bourbon Pork Tenderloin

Apple bourbon pork loin

This will pair great with Debbie’s Apple Bourbon Pork Tenderloin in the instant pot!

Recipe Card
Recipe Card
apple coleslaw

Green Onion and Apple Slaw

Chef Eric
Green Onion and Apple Slaw – Great with barbecue, hot dogs, and hamburgers. Be the star of the cookout with this winning recipe.
5 from 1 vote
Prep Time 10 minutes
Water extraction time 40 minutes
Total Time 50 minutes
Course side
Cuisine American, Southern
Servings 20 people


  • Large mixing bowls
  • Large Colander
  • Knife
  • Cutting Board


Slaw Mix

  • 1/2 head Green Cabbage
  • 1 medium Carrot
  • 1 whole Apple
  • 1 bunch Green Onion
  • 1 tsp Kosher Salt
  • 1 tsp Sugar
  • 1 tbsp. White Vinegar


  • 1 1/2 cups Mayonnaise
  • 1/4 cup White Vinegar
  • 2 tsp Kosher Salt
  • 5 1/2 tbsp. Sugar
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Celery Seed


Preparing the cabbage mix

  • Shred cabbage, carrots, and apple.
  • Chop green onions
  • Combine in a large colander
  • Add salt sugar, and vinegar and mix well
  • Place the colander over a large bowl to collect excess water
  • Let it rest for 30-40 minutes


  • Combine all the ingredients listed under "Dressing" and mix well


  • After resting cabbage blend discard excess water
  • Combine cabbage blend with the dressing in a large bowl and mix well

2 thoughts on “Green Onion and Apple Slaw – Tasty with A Quick Video

  1. France says:

    Curious, how many cups of shredded cabbage do you use?
    It is delicious and my families favorite, and they’ve had a lot of different recipes of slaw!!

    Thank you!5 stars

  2. Chef Eric says:

    I’m so glad your family enjoys this recipe. I actually never measured the cabbage like that. I always make this recipe by the 1/2 head or 1/4 head of cabbage. Measuring chopped veggies in a dry measure cup can be a very inaccurate way to make a recipe. The way the ingredient is chopped can result in a dramatic difference in the actual volume that fits in a measuring cup. Going by weight would be a way more accurate way of handling this type of measurement. With all that being said going by the 1/2 or 1/4 head is no more accurate. The trick is using your experience with cooking to know exactly when the slaw has the perfect amount of dressing.

    Thanks for the comment and happy cooking. – Chef Eric

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