I’ve been reaching for apples a lot lately—especially slices with peanut butter, which have become my go-to studio snack. But recently I wanted to mix things up, so I created a crunchy apple coleslaw that’s quickly rivaling my beloved peanut butter-and-apple combo.
I developed this recipe using Opal Apples as the inspiration. Their sweet, non-browning varieties work beautifully in coleslaw, but feel free to use whatever apple you prefer. The recipe works great on its own as a snack, as a side dish, or as a topping for sandwiches—my favorite pairing is with BBQ chicken sliders.
Opal Apple Coleslaw Recipe
The base of this coleslaw follows a classic apple slaw with cabbage and a sweet-tangy dressing, with one simple addition: I like to add a cup of julienned broccoli for extra texture and color. If you prefer, you can use a pre-made broccoli slaw mix instead. The result is sweet, crisp, and refreshing—perfect for apple lovers. If broccoli isn’t your thing, omit it and the slaw is still excellent.
While Opal Apples are terrific for this recipe because they stay bright and don’t brown after slicing, any crisp, firm apple will work. Opals are sweet and complement the tang of typical coleslaw dressings very well, and they’re grown in Washington State. If you prefer a tarter apple, the contrast will also taste great—adjust sweetness in the dressing to your liking.
This slaw is also a great option for packing in kids’ lunchboxes as a crunchy, healthy alternative to chips. Store portions in small reusable or sealable containers for easy lunches, or keep extra in the fridge to top sandwiches later in the week. Leftovers pair especially well with pulled or shredded BBQ chicken on sliders.
Because Jeff and I don’t have kids, I made a large batch to take for work lunches through the week and saved some to top sliders for dinner—highly recommended if you like a balance of sweet and tangy with lots of crunch.
Easy BBQ Chicken Sliders with Apple Slaw
These sliders are simple and satisfying. You’ll need a whole rotisserie chicken, your favorite BBQ sauce, and a selection of small rolls or buns. I used ciabatta rolls, but pretzel buns or soft slider rolls also work well.
Remove the skin and shred the rotisserie chicken with a fork. Toss the shredded chicken with BBQ sauce—about 1/2 cup of sauce for just under 2 pounds of shredded chicken is a good starting point; adjust to taste. Pile sauced chicken on the bottom half of each bun, add a generous scoop of apple coleslaw, and finish with the top bun. The combination of warm, tangy BBQ chicken and crisp, sweet apple slaw is an excellent flavor and texture contrast.
If you’d like more inspiration for apple-based dishes and recipes, check the recipe sections on the Opal Apples website where they share a variety of ideas that highlight fresh apples in salads, snacks, and mains. Their recipes make it easy to incorporate crisp fruit into everyday meals.
P.S. In case you’re curious about the props in the photos—my bowls are from Neighborly, and I’m especially fond of the splatter-patterned ones.
Which version would you try: a midday snack for lunchboxes or a hearty dinner slider?
—
This post was created in partnership with Opal Apples. Thank you for supporting the brands that help keep small creative projects like this running.