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Carrot and Apple Slaw Recipe

Carrot and Apple Slaw Recipe
Carly Goldsmith

This recipe makes traditional coleslaw fresh for fall, with ingredients that make the most of the autumn harvest. Serve it alongside your favorite fall dish or use it to start off a rustic meal. Try any kind of nuts you like in place of the pine nuts, and for an even homier feel, add dried cranberries instead of raisins.

Click here to see 7 Ideas for Fall Salads. 


  • 5 large carrots, peeled and shredded
  • 2 large crisp apples, cut into matchstick-size strips
  • ½ cup pine nuts, toasted
  • ¾ cup raisins
  • ½ cup mayonnaise
  • ¼ cup fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon yellow mustard
  • Salt, to taste
  • Black pepper, to taste


In a large bowl, combine carrots, apples, pine nuts, and raisins. Mix together and set aside. 

In a small bowl, add the mayonnaise, lemon juice, honey, mustard, salt, and pepper and whisk to combine. Pour dressing over slaw ingredients and mix until evenly coated. Let sit in refrigerator for at least ½ hour to let flavors blend.