Kraft Apple Coleslaw Recipe: Creamy Celery-Pepper Crunch Without Mayo

Kraft apple coleslaw recipe delivers that perfect balance of tangy, sweet, and crunchy—no mayo required. This classic side transforms simple cabbage and apples into a creamy, celery-pepper crunch that pairs beautifully with grilled meats or sandwiches. The secret lies in the right mix of Kraft dressing, crisp vegetables, and just the right amount of sweetness from the apples.

What sets this recipe apart is its simplicity and versatility. With just a few key ingredients—cabbage, apples, celery, and Kraft dressing—you’ll create a side dish that’s creamy without being heavy.

The celery and pepper add a satisfying crunch, while the apples bring a refreshing sweetness that cuts through the tangy dressing. It’s the kind of dish that’s always a crowd-pleaser, whether served at a picnic, BBQ, or family dinner.

The result is a coleslaw with a creamy texture that holds up perfectly, even after sitting for a while. The cabbage stays crisp, the apples add a juicy bite, and the celery-pepper mix delivers that classic crunch.

This recipe is foolproof, requiring minimal prep time and no fancy techniques. It’s all about balancing flavors and textures to create a side dish that’s as delicious as it is easy to make.

Serve it alongside burgers, fried chicken, or even as a topping for hot dogs. The tangy-sweet flavor profile makes it a perfect match for almost any meal. Ready to make a coleslaw that’s just as good as your favorite restaurant version? Let’s get started.

Ingredients for kraft apple coleslaw

Simple vegetables plus Kraft dressing create this creamy, crunchy coleslaw without mayo.

The cabbage and apples are the stars here—green cabbage for crispness and Honeycrisp apples for that perfect sweet-tart bite. Trader Joe's or Whole Foods carry great pre-shredded cabbage, but if you're slicing yourself, aim for even ribbons. Apples should be firm and free of bruises—Fuji or Gala work too, but Honeycrisp holds up best. Celery and bell pepper add the signature crunch, so don't skip them. For the dressing, Kraft Original has the right balance of tang and sweetness—avoid the low-fat versions, they dilute the flavor.

No Kraft dressing? Substitute with 3/4 cup plain Greek yogurt plus 1 tbsp apple cider vinegar and 1 tbsp honey. Short on apples? Pears work beautifully—just reduce the sugar to 1 tbsp. The dill is non-negotiable for that classic coleslaw flavor, but if you're out, a pinch of celery seed adds depth. For extra crunch, toss in 1/4 cup chopped walnuts or pecans. And if you're worried about the coleslaw getting soggy, add 1 tbsp cornstarch mixed with 1 tbsp cold water to the dressing—it'll keep everything crisp for hours.

This coleslaw tastes even better the next day—make it ahead and store in an airtight container for up to 4 days in the fridge. The dressing will absorb slightly, so add a splash of water or vinegar before serving if needed. For picnics or BBQs, pack it in a separate container from the dressing to keep the crunch intact. If you're serving it with fried foods, add a pinch of smoked paprika to the dressing for a smoky twist. Leftovers? It reheats surprisingly well—just toss with a splash of water and microwave for 30 seconds.

Step-by-step instructions for Kraft apple coleslaw

This method delivers a perfectly balanced, creamy coleslaw with crisp vegetables and bright flavors.

Start by cutting the 4 cups green cabbage into medium ribbons using a sharp knife. Work quickly but carefully to avoid tearing the leaves—this ensures even cooking and a satisfying crunch. Next, core the 2 medium red apples and julienne them into thin matchsticks. For the 2 medium celery stalks, slice into ¼-inch pieces and remove any tough strings. Finally, slice the 1 medium red bell pepper thinly, removing seeds and membranes first—this keeps the texture crisp and prevents bitterness.

As you work, keep the vegetables separate in a large mixing bowl. The goal is to maintain their individual textures while preparing them for the dressing. If you're short on time, you can use a food processor for the cabbage (pulse until shredded but not chopped), but hand-shredding gives the best texture control. Real talk: the more even your cuts, the more professional your coleslaw will look.

In a separate small bowl, whisk together the 2 tbsp granulated sugar, 1 tsp dried dill weed, 0.5 tsp salt, and 0.25 tsp black pepper. This dry mixture will distribute evenly and infuse flavor throughout the coleslaw. Add the vegetables to the bowl and toss gently with your hands or a large spoon until everything is thoroughly coated with the seasoning blend. You'll notice the cabbage and celery immediately brighten in color—this is your signal that the seasoning is working.

Next, pour in the 1 cup Kraft Original Apple Cider Vinegar & Oil Dressing and the additional 2 tbsp extra dressing called for in the ingredients. The dressing should coat the vegetables completely, but don't worry if it looks dry at first—this is normal. Toss again until the vegetables are evenly distributed. Here's the thing: the Kraft dressing already contains vinegar, so we're not adding any extra. The lemon juice will come later to brighten the flavors.

Squeeze in the 1 tbsp freshly squeezed lemon juice and toss the coleslaw one final time. The lemon will cut through the sweetness of the apples and cabbage, adding a bright, tangy note that balances the creamy dressing. Taste a small spoonful—you should detect sweetness from the apples and sugar, acidity from the lemon and vinegar, and a hint of dill. If the flavor feels too sweet, add a pinch more salt or a splash of water to thin the dressing slightly.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to meld and the vegetables to soften just enough to become tender-crisp. Don't skip this step—rushing it results in a watery, bland coleslaw. If you're preparing ahead, this mixture keeps well in the fridge for up to 4 days, making it perfect for meal prep.

When ready to serve, give the coleslaw one final toss to redistribute any settled dressing. The vegetables should be tender but still hold their shape with a satisfying crunch. If the coleslaw appears too wet after chilling, drain excess liquid through a colander for 5 minutes before serving. This ensures a perfect balance of creaminess and texture without sogginess.

Serve immediately as a side dish for barbecues, sandwiches, or as a refreshing salad on its own. The combination of crisp cabbage, sweet apples, and the creamy dressing creates a harmonious flavor profile that's both comforting and refreshing. For an extra touch, garnish with additional fresh dill or a sprinkle of black pepper before serving. This coleslaw delivers on its creamy promise while keeping the vegetables vibrant and crunchy.

Essential equipment for kraft apple coleslaw

Sharp Knife Essentials

You’ll need a sharp chef’s knife (8-inch or larger) for this coleslaw—it’s the difference between clean, even shreds and jagged, uneven pieces. I recommend a Japanese-style knife like the Shun Premier or Mac Knife Pro for precision, but a high-carbon steel Victorinox works just as well.

Keep your knife sharp with a Wüsthof honing steel or Sharpie whetstone—dull knives crush cabbage instead of slicing it cleanly. 🔪

Food Processor Shortcut

For faster prep, use a food processor with the shredding blade (like the Cuisinart DLC-10BCN). Pulse the green cabbage in batches until you get medium ribbons—about 3-4 seconds per batch. Avoid over-processing, or you’ll end up with coleslaw that’s too fine.

I like the OXO Good Grips shredding disc for even better control. If you’re using a processor, skip the knife entirely for the cabbage. 💡

Mixing Bowl Matters

A large, deep mixing bowl (at least 8-quart capacity) is key for tossing the coleslaw evenly. I prefer stainless steel for durability or glass Pyrex for easy cleanup. Avoid plastic—it can absorb flavors and odors over time.

For extra convenience, grab a silicon spatula (like the OXO Good Grips) to scrape the bowl clean after mixing. 🥄

Measuring Cups & Spoons

Precision matters with this recipe, so invest in high-quality measuring tools. Use a liquid measuring cup for the Kraft dressing and a dry measuring set (like OXO Good Grips) for the granulated sugar and dried dill.

A microplane for the lemon zest (if you add it) and a small whisk for mixing the seasoning blend are also game-changers. Don’t skimp—cheap tools lead to uneven measurements and inconsistent flavor. ✨

Storage Containers

For meal prep, store leftovers in airtight containers like Glasslock or Rubbermaid Brilliance. These keep the coleslaw crisp for up to 4 days in the fridge. If you’re packing for a picnic, use a Bentgo Glass Container—it’s leak-proof and easy to clean.

For freezing, opt for quart-sized freezer bags with the air squeezed out to prevent freezer burn. Label everything with dates to stay organized! ❄️

Frequently asked questions