Green Apple Cole Slaw

“For many years the UC Davis University Chorus had an alumni weekend where we brought back former singers to perform a concert. It was a long weekend, and on Saturday Buckhorn Grill catered our lunch. They make the most amazing barbecued tri tip, but they also have a really nice green apple cole slaw to go with it.” – April Ferre

Green Apple Cole Slaw

Course: Salads – Green & Vegetable



  • 1 Medium (About 12 Cups) Cabbage Cored & Finely Shredded
  • 1 to 1 1/2 Cups Matchstick Carrots
  • 2 Granny Smith Apples Julienned (Do Not Peel)
  • 1 Cup Raisins or Dried Cranberries
  • 1 Bunch (About 1 Cup) Green Onions Thinly Sliced
  • 2 Tablespoons Chopped Fresh Parsley Optional


  • 1 Cup Mayonnaise
  • 1/3 Cup Honey
  • 1/4 Cup Apple Cider Vinegar
  • 2 Tablespoons Poppy Seeds
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Pepper


  • Combine all salad ingredients and toss together.
  • In a medium bowl, combine dressing ingredients. Whisk until well blended and then pour over salad. Toss salad to combine until dressing is evenly distributed.
  • Refrigerate at least one hour before serving, mixing again at least once.

2023 Adapted Recipe – April Ferre – Adapted from Wolfgang Puck on the Food Network