Coleslaw is a classic side dish loved for its refreshing crunch and versatility. While traditional coleslaw often features cabbage and a creamy dressing, adding apples, cranberries, and pecans takes it to a whole new level. This Apple Coleslaw with Cranberries and Pecans offers the perfect balance of sweet, tangy, and crunchy flavors, making it an excellent side dish for a variety of meals.

Why You’ll Love This Recipe

This apple coleslaw stands out from traditional versions due to its unique flavor profile. The sweetness of apples and dried cranberries pairs beautifully with the nuttiness of pecans and the crisp texture of cabbage. The dressing—made with a blend of mayonnaise (or Greek yogurt), apple cider vinegar, and honey—adds a creamy yet light touch that enhances the overall taste.

Whether you’re serving it at a summer barbecue, holiday gathering, or as a quick weekday side, this coleslaw is a guaranteed crowd-pleaser. It complements grilled meats, sandwiches, and festive meals, making it a versatile dish for any occasion.

Health Benefits of Apple Coleslaw

Beyond its delicious taste, this coleslaw is packed with nutrients:

Cabbage is high in fiber, vitamins C and K, and antioxidants.

Apples provide natural sweetness and are rich in fiber and vitamin C.
Cranberries offer antioxidants and a tangy contrast to the sweetness.
Pecans add healthy fats, protein, and a satisfying crunch.

By using Greek yogurt instead of mayonnaise, you can make a lighter, healthier version of this dish without sacrificing creaminess.

What to Expect in This Article

In this guide, we’ll cover:
The best ingredients to use for the perfect coleslaw
A step-by-step recipe with easy-to-follow instructions
Serving suggestions for different occasions
Storage and make-ahead tips for meal prep
Creative variations and substitutions to customize your slaw

Ingredients Breakdown

A great Apple Coleslaw with Cranberries and Pecans starts with fresh, high-quality ingredients that create the perfect balance of crunch, sweetness, and creaminess. Below, we’ll break down each ingredient and how it contributes to the dish, along with suggested alternatives for different dietary needs.

1. Core Ingredients

Cabbage (4 cups, shredded)

Cabbage forms the base of coleslaw, providing a crisp texture and mild flavor. You can use:

Green cabbage – Traditional, mild, and crunchy.
Red cabbage – Adds a pop of color and slightly peppery taste.

Napa cabbage – Softer texture with a delicate, slightly sweet flavor.
Bagged coleslaw mix – A quick and convenient option if you’re short on time.

Apples (2 medium, julienned or shredded)

Apples bring a fresh, juicy sweetness to the coleslaw. The best varieties include:

Honeycrisp – Sweet and crisp, perfect for balance.
Gala – Mildly sweet and soft, great for a gentler crunch.
Granny Smith – Tart and firm, for a tangy contrast.

Fuji – Very sweet with a dense texture.

Dried Cranberries (½ cup)

These add a chewy texture and tangy-sweet contrast to the slaw. You can substitute with:

Fresh cranberries (chopped) for a more tart flavor.

Raisins or golden raisins for a milder sweetness.
Chopped dates for a natural caramel-like sweetness.

Pecans (½ cup, chopped & toasted)

Pecans give a rich, nutty crunch that enhances the coleslaw’s texture. Other options:

Walnuts – Slightly bitter but adds a deep, earthy flavor.
Almonds (sliced or slivered) – A firmer crunch with a mild taste.
Sunflower seeds – A nut-free alternative for crunch.

2. Dressing Ingredients

Mayonnaise or Greek Yogurt (½ cup)

Mayonnaise – Classic creamy texture, slightly tangy.
Greek yogurt – A lighter, protein-rich option with a tangy twist.
Vegan mayo – A dairy-free alternative for plant-based diets.

Apple Cider Vinegar (2 tbsp)

Adds acidity to balance the sweetness of the apples and cranberries. Lemon juice can be used as a substitute.

Honey or Maple Syrup (1 tbsp)

Provides a natural sweetness without overpowering the flavors.

Dijon Mustard (1 tsp)

Enhances the dressing with a mild, tangy bite.

Salt & Pepper (to taste)

Brings out all the flavors and ensures a well-balanced taste.

Step-by-Step Instructions

Creating Apple Coleslaw with Cranberries and Pecans is quick and easy. Follow these step-by-step instructions to make a fresh, flavorful coleslaw with the perfect balance of crunch, sweetness, and tang.

Step 1: Prepare the Ingredients

Shred the Cabbage – If using a whole cabbage, remove the outer leaves, cut it in half, and remove the core. Use a sharp knife, mandoline slicer, or food processor to shred it into thin strips. If using pre-shredded coleslaw mix, simply measure out about 4 cups.
Julienne or Shred the Apples – Wash and core the apples, then cut them into thin matchstick-like strips (julienne). You can also shred them using a box grater for a finer texture. If preparing in advance, toss the apple slices with a little lemon juice to prevent browning.
Toast the Pecans – Toasting pecans enhances their flavor. Heat a dry skillet over medium heat, add the chopped pecans, and toast for 2-3 minutes until fragrant. Remove from heat and let them cool.

Measure the Cranberries – Simply measure out ½ cup of dried cranberries. If they seem too dry, soak them in warm water for a few minutes to plump them up, then drain before adding to the coleslaw.

Step 2: Make the Dressing

In a small bowl, whisk together ½ cup mayonnaise (or Greek yogurt), 2 tbsp apple cider vinegar, 1 tbsp honey (or maple syrup), 1 tsp Dijon mustard, and a pinch of salt and pepper.
Taste the dressing and adjust the seasoning if needed. If you prefer a tangier coleslaw, add more vinegar; for a sweeter touch, increase the honey or maple syrup.

Step 3: Assemble the Coleslaw

In a large mixing bowl, combine the shredded cabbage, apples, cranberries, and toasted pecans.
Pour the dressing over the mixture and toss everything together until evenly coated.

Step 4: Let the Flavors Meld

For the best flavor, let the coleslaw sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and enhances the texture.

Step 5: Final Toss & Serve

Before serving, give the coleslaw one final toss and adjust seasoning if necessary. Garnish with extra pecans and cranberries for a beautiful presentation.

Serving Suggestions

Apple coleslaw is incredibly versatile and pairs well with many dishes. Whether you’re serving it at a barbecue, holiday dinner, or as a light side dish, here are some delicious pairing ideas:

1. Perfect with BBQ Dishes

This coleslaw complements smoky, savory barbecue dishes perfectly:

Pulled pork sandwiches – The sweetness of apples and cranberries balances the smoky flavor of pulled pork.
Grilled chicken – A refreshing contrast to the smoky, charred taste of grilled meats.
BBQ ribs – The crunchiness of the coleslaw adds texture to tender, saucy ribs.

2. Holiday & Festive Side Dish

Apple coleslaw is a fantastic addition to holiday spreads:

Thanksgiving dinner – Pairs well with roast turkey, stuffing, and cranberry sauce.
Christmas gatherings – A lighter alternative to heavier holiday sides.

Easter brunch – Adds freshness to a springtime meal.

3. Topping for Sandwiches & Wraps

Turkey sandwiches – Adds crunch and flavor to classic deli-style turkey sandwiches.
Grilled cheese with apple slices – A fun twist on a traditional grilled cheese sandwich.

Wraps & tacos – Use as a filling for chicken or fish tacos for extra texture.

4. Standalone Salad or Light Meal

For a refreshing, healthy option, enjoy the coleslaw on its own as a salad. Add grilled chicken or chickpeas for extra protein.

5. Creative Garnishes for Extra Flair

Sprinkle with pumpkin seeds for additional crunch.

Drizzle with a bit of balsamic glaze for a gourmet touch.
Add a handful of pomegranate seeds for festive color and a burst of flavor.

Storage & Make-Ahead Tips

Apple coleslaw is best enjoyed fresh, but with proper storage and preparation, you can make it ahead of time and keep it crisp for days.

1. Storing Leftover Coleslaw

Refrigeration: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
Preventing Sogginess: The cabbage will release water over time, so drain excess liquid before serving leftovers.

Refreshing the Slaw: Add a bit of fresh dressing or a squeeze of lemon juice before serving to revive the flavors.

2. Make-Ahead Tips

If preparing in advance, follow these tips to maintain the best texture and flavor:

Option 1: Prep Ingredients Separately

Cabbage & Cranberries: Shred cabbage and store it in an airtight container. Dried cranberries can be mixed in or stored separately.

Apples: Cut apples just before serving to prevent browning, or toss them in lemon juice and store them in a sealed container.
Pecans: Toast and store in an airtight container at room temperature.
Dressing: Make the dressing in advance and keep it in a sealed jar in the fridge for up to 5 days.

Option 2: Assemble but Hold the Dressing

Combine all the dry ingredients (cabbage, apples, cranberries, pecans) in a bowl and refrigerate.
Store the dressing separately and toss it with the coleslaw just before serving.

3. Can You Freeze Coleslaw?

Freezing is not recommended for coleslaw, as the cabbage and apples will become soggy once thawed.

Variations & Substitutions

One of the best things about Apple Coleslaw with Cranberries and Pecans is its versatility. You can easily modify the recipe to fit different diets, preferences, or ingredient availability. Here are some delicious variations and substitutions:

1. Healthier Version (Lower in Calories & Fat)

Swap mayonnaise for Greek yogurt – This reduces calories while adding protein and a tangy flavor.
Use a vinaigrette dressing instead – A mix of olive oil, apple cider vinegar, and honey makes for a lighter option.

Reduce or skip added sweeteners – Let the apples and cranberries provide natural sweetness.

2. Vegan & Dairy-Free Option

Use dairy-free yogurt or vegan mayo – Many plant-based alternatives work well without sacrificing creaminess.
Try a tahini or avocado-based dressing – These add a rich, creamy texture without dairy.

Ensure cranberries are unsweetened – Some dried cranberries contain added sugar, so opt for natural ones.

3. Nut-Free Version

Substitute pecans with sunflower seeds – Provides a similar crunch without the allergens.
Use pumpkin seeds or sesame seeds – Adds texture and nuttiness without nuts.

Try crispy chickpeas – A protein-packed alternative for extra crunch.

4. Extra Crunch & Texture

Add shredded carrots – Increases sweetness and adds vibrant color.
Toss in celery or bell peppers – Enhances crunch and freshens up the flavor.

Include shredded Brussels sprouts – For a deeper, earthy flavor.

5. Spicy & Savory Twist

Add chopped jalapeños – Brings a spicy kick to contrast the sweetness.
Sprinkle in cayenne or red pepper flakes – Adds subtle heat.

Use a Dijon vinaigrette instead of mayo – Gives a tangy, zesty flavor.

6. Fruity & Festive Variations

Use fresh pomegranate seeds instead of cranberries – Perfect for holiday meals.
Add mandarin oranges or pineapple chunks – Brings a tropical sweetness.

Mix in raisins or chopped dates – Enhances the natural sweetness.

FAQs

Here are some of the most common questions about Apple Coleslaw with Cranberries and Pecans, along with expert answers to help you make the best coleslaw possible!

1. What type of apples work best in coleslaw?

The best apples for coleslaw are crisp and slightly sweet. Honeycrisp, Gala, and Fuji work well for sweetness, while Granny Smith adds a tart contrast. Avoid overly soft apples like Red Delicious, as they can become mushy.

2. Can I make this coleslaw ahead of time?

Yes! For best results:

Prepare the ingredients separately and store them in airtight containers.
Keep the dressing separate and mix it in just before serving to prevent sogginess.

If fully assembled, refrigerate for up to 24 hours for optimal freshness.

3. Can I use fresh cranberries instead of dried?

Yes, but fresh cranberries are much tarter and crunchier than dried ones. To make them more palatable:

Chop them finely and mix with a little honey or sugar.

Consider soaking them in warm water for a few minutes to soften.

4. How can I make the coleslaw more creamy?

Use extra mayo or Greek yogurt in the dressing.
Add a splash of heavy cream or sour cream for extra richness.

Let the coleslaw sit for at least 30 minutes before serving to allow the dressing to coat everything well.

5. What if I don’t have pecans?

If you’re out of pecans or have a nut allergy, try these substitutes:

Walnuts – Similar texture but slightly more bitter.

Sunflower or pumpkin seeds – Nut-free and still crunchy.
Slivered almonds – Lighter, milder crunch.

6. What’s the best way to store leftovers?

Store coleslaw in an airtight container in the refrigerator for up to 3 days. If it becomes watery, simply drain excess liquid and toss with a little extra dressing before serving.

7. Can I freeze coleslaw?

No, freezing is not recommended. Cabbage and apples release water when thawed, leading to a mushy texture.

8. Can I add protein to make it a full meal?

Absolutely! Try these protein additions:

Grilled chicken or turkey slices

Shredded rotisserie chicken
Chickpeas or white beans for a vegetarian option

9. How can I make it tangier?

For a tangier taste, increase the apple cider vinegar or Dijon mustard in the dressing. You can also add a squeeze of fresh lemon or lime juice.

10. What main dishes go well with apple coleslaw?

Apple coleslaw pairs perfectly with:

BBQ meats like pulled pork, ribs, or grilled chicken
Thanksgiving turkey or holiday ham

Sandwiches and wraps, especially turkey or grilled cheese
Fish tacos or grilled salmon for a fresh, light meal

Apple Coleslaw with Cranberries and Pecans

Author: Hamza

Print Recipe

Description

This Apple Coleslaw with Cranberries and Pecans is a refreshing and flavorful twist on classic coleslaw. Made with crisp cabbage, sweet apples, tangy dried cranberries, and crunchy toasted pecans, this dish offers the perfect balance of textures and flavors. The creamy dressing—made with mayonnaise (or Greek yogurt), apple cider vinegar, and a touch of honey—ties everything together beautifully.

Perfect as a side dish for BBQs, holiday meals, or everyday lunches, this coleslaw pairs well with grilled meats, sandwiches, and festive feasts. It’s easy to make, customizable for different dietary preferences, and can be prepared ahead of time for convenience.

Ingredients

Scale

¼ cup mayonnaise

2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup

½ teaspoon kosher salt plus more if needed
¼ teaspoon black pepper plus more if needed
4 cups shredded green cabbage (from about ½ head of cabbage)

1 large apple cut into matchsticks (any kind will work)
½ cup thinly sliced red onion (from about ½ of a medium onion)
½ cup dried cranberries (I used sweetened)

2 tablespoons chopped fresh parsley
½ cup candied pecans chopped (see notes for alternatives)

Instructions

In a large bowl, whisk together the ¼ cup mayonnaise, the 2 tablespoons balsamic vinegar, the 2 tablespoons extra-virgin olive oil, the 2 tablespoons maple syrup, the ½ teaspoon kosher salt, and the ¼ teaspoon black pepper until smooth.

Add the 4 cups shredded green cabbage, the 1 large apple sliced into matchsticks, the ½ cup thinly sliced red onion, the ½ cup dried cranberries, the 2 tablespoons chopped fresh parsley, and the ½ cup candied pecans, chopped.
Use tongs to mix everything together well. Taste and adjust seasoning if necessary. Serve immediately, or cover and refrigerate for about 30 minutes to allow flavors to blend together.

Notes

To make ahead, I recommend mixing the dressing separately and tossing the coleslaw together up to 30 minutes before serving. This is when it’s at its best. However, the leftovers are also great, and hold up really well, even the day after it’s been tossed together!

This serves 8 as a side, and the nutrition information is estimated for this amount. This coleslaw can also serve 4 as a more substantial salad, perfect to pair with roasted chicken or a protein of your choice.
Candied pecans can usually be found with the other nuts at your grocery store. You can also make your own candied nuts. Other nuts, such as plain or toasted slivered or sliced almonds, pistachios, or whatever you have around will work just fine as an alternative. For a nut-free version, feel free to use pepitas (pumpkin seeds) or sunflower seeds.
For a vegan version, use a vegan mayo substitute in the dressing, and make sure your candied nuts are vegan.

Other ingredient substitutions: Greek yogurt may be used in place of mayonnaise (add more salt to the dressing in this case), honey or another sweetener may be used in place of maple syrup, pear may be used in place of apple, and other dried fruit such as raisins or chopped figs may be used in place of the cranberries.