Description
This Cranberry Apple Coleslaw is a fresh and flavorful twist on the classic side dish. Made with crisp cabbage, tart apples, and sweet dried cranberries, it’s tossed in a tangy dressing that’s both creamy and light. Perfect for picnics, holiday meals, or a weekday side, this colorful slaw adds crunch and brightness to any plate. Easy to customize and make ahead, it’s a crowd-pleasing addition to any meal.
Ingredients
Scale
For the Coleslaw:
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 large apple, cored and thinly sliced (Granny Smith or Honeycrisp work great)
- 1 cup fresh cranberries (or dried cranberries for a sweeter option)
- 1/2 cup carrots, grated
- 1/4 cup green onions, chopped
- 1/2 cup walnuts or pecans, chopped (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (or maple syrup for a vegan option)
- Salt and pepper, to taste
Instructions
- Prepare the Coleslaw: In a large bowl, combine the shredded cabbage, apple slices, dried cranberries, carrots, and almonds (if using).
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Combine and Toss: Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold.
Notes
- Apple Tips: Use tart, firm apples like Granny Smith or Honeycrisp for the best texture and flavor. If prepping in advance, toss apple slices in lemon juice to prevent browning.
- Cranberries: Unsweetened dried cranberries are recommended for a more balanced flavor. If using sweetened, reduce any added sugar in the dressing.
- Dressing Options: For a lighter version, substitute half or all of the mayonnaise with Greek yogurt or use an apple cider vinaigrette instead of a creamy base.
- Texture Tip: For extra crunch, toss in chopped walnuts, pecans, or sunflower seeds just before serving.
- Make-Ahead: Best if chilled for at least 30 minutes before serving to let the flavors meld. Can be made up to 1 day ahead.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
- Serving Ideas: Great with grilled meats, as a sandwich or taco topping, or alongside roast poultry during the holidays.