Apple Carrot Slaw

This Apple Carrot Slaw is everything you want in a quick side dish — bright, crunchy, and bursting with flavor. Sweet, juicy apples mingle with crisp carrots and celery, while fresh cilantro adds a pop of herbal freshness. Tossed in a light, creamy dressing, it’s a refreshing upgrade from classic coleslaw.

Whether you’re serving it alongside grilled chicken, spooning it over tacos, or packing it into meal-prep bowls, this slaw is as versatile as it is beautiful. The colors alone make it a showstopper at the table — vibrant orange, green, and flecks of fresh herbs that bring a natural “eat the rainbow” vibe to any meal.

And the best part? It comes together in just minutes, no cooking required. Fresh, healthy, and effortlessly delicious — this is the kind of recipe you’ll turn to again and again for weeknights, picnics, and everything in between.

Ingredients for Apple Carrot Slaw

For the Slaw

• 1 large crisp apple (1.5 cups/180 g) Honeycrisp, Gala, or Pink Lady, julienned to 1/8-inch thickness
• 2 medium raw carrots (1.5 cups/180 g), julienned to 1/8-inch thickness
• 2 medium celery ribs (1/2 cup/50 g), shredded
• 1/2 cup red onion (50 g), thinly sliced, optional
• 1/4 cup (10 g) fresh cilantro leaves, roughly chopped
• 2 tablespoons (30 ml) fresh lemon juice from 1/2 lemon, more if preferred

Dressing (Yields: 1/3 cup (75 ml))

• 2 tablespoons (30 g) avocado mayonnaise or regular
• 1 tablespoon (15 ml) avocado oil
• 1 tablespoon (15 ml) Japanese rice vinegar (not seasoned)
• 1 tablespoon (15 ml) raw honey or maple syrup
• 1/4 teaspoon (0.6 g) freshly ground black pepper, to taste

Recommended Equipment

• Mandoline Slicer: To julienning ingredients into 1/8-inch (3 mm) thickness.
• Box Grater or food processor set to wide shredder for grating celery.
• Jar and Bowl: To mix dressing and make slaw.

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How to Make Apple Carrot Slaw

Prep the Base: Peel and julienne the carrots into 1/8-inch (3 mm) sticks.
Core the apple (leave the skin on) and julienne into 1/8-inch (3 mm) sticks; toss with a little lemon juice to prevent browning.
Thinly slice or shred the celery (a food processor works well for quick shredding).
Roughly chop the cilantro. Place everything in a large bowl and set aside.

Make the Dressing: In a small bowl, whisk together mayonnaise, rice vinegar, avocado oil, honey, and black pepper until smooth and emulsified.

Finish & Chill: Pour the dressing over the apple-carrot mixture and toss until evenly coated. Refrigerate for at least 10 minutes before serving for the best flavor.

Serve: Fresh, colorful, and endlessly flexible, this slaw brings brightness to almost any dish.

• Tacos: Use it as a fresh topping for fish tacos, shrimp tacos, or even pulled beef tacos. The crisp apple and carrot add a sweet crunch that balances savory fillings.
• Grilled Meats: Serve alongside grilled chicken, lamb chops, or salmon for a light and refreshing side that cuts through the richness.
• Burgers & Sandwiches: Pile it onto turkey burgers, veggie burgers, or BBQ sandwiches in place of lettuce for extra flavor and texture.
• Picnics & Potlucks: A colorful, make-ahead salad that holds up well — perfect for outdoor gatherings or weeknight meal prep.

Storage and Serving

Storage: Keeps well in an airtight container in the fridge for up to 2 days (apple may soften slightly).

Meal Prep: If making ahead, keep the dressing separate in a tight-seal jar and toss just before serving.

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From a nutty Apple and Pecan Forbidden Rice Salad recipe to a vibrant Beet, Apple, and Carrot Salad recipe, and a hearty Autumn Kale Salad with Apples recipe, these dishes highlight the crisp sweetness of apples in fresh, wholesome ways — perfect for seasonal meals that are both colorful and nourishing.