Adding apples, carrots, and oranges to a classic cole slaw turns basic to a standout side dish.

Raw vegetables are so good for you, but cabbage can be a bit much by itself.

So I love to add apples and oranges, plus a little honey, for a bit of sweetness, and some colorful carrots to dress it up. This cole slaw is our usual side for cheeseburgers or sandwiches.

I make a big bowl and then also can snack on it throughout the week. It will last for a couple of days in the refrigerator, but will start to get runny, so you'll likely want to drain some of the liquid if you're not serving it the day you make it.

Adding the apples shoots this recipe straight into fall territory. I like to use a crunchy McIntosh, but any type of apple will work. I don't peel the apple or carrots - mostly because I'm lazy - but also the peel is where all the nutrition is! You can certainly peel them if you wish.

(scroll down for the printable recipe)

Apple and Carrot Cole Slaw with Honey and Walnuts

Makes about 6 cups.

For the Cole Slaw

4 cups shredded green cabbage

2 carrots, grated

1 large apple, grated

1 orange, cut into chunks, reserve 1 tablespoon of the juice 

1/2 cup chopped walnuts

1/4 cup thinly sliced scallions

In a large bowl, add the cabbage, carrot, apple, orange chunks, walnuts, and scallions, then add the dressing and toss until evenly mixed. Season to taste.

For the Dressing

1/2 cup mayonnaise (homemade or store bought)

1 tablespoon orange juice

1 tablespoon maple syrup

Splash of apple cider vinegar

Kosher salt

Freshly ground black pepper

In a small bowl, whisk the dressing ingredients and season with salt and pepper. 

Refrigerate leftovers. 

©2026 Fresh Eggs Daily by cookbook author and certified Le Cordon Bleu recipe developer Lisa Steele. All rights reserved.