Apple Cranberry Coleslaw Recipe

Introduction

This Apple Cranberry Coleslaw offers a fresh twist on a classic side dish, combining crisp cabbage with sweet-tart apples and dried cranberries. It’s perfectly balanced with a creamy dressing that’s both tangy and slightly sweet, making it ideal for picnics, barbecues, or any meal needing a refreshing crunch.

Ingredients

• 4 cups green cabbage, thinly sliced (or a coleslaw mix)
• 1 large apple (Granny Smith or Honeycrisp), julienned or thinly sliced
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds or sunflower seeds (optional, for crunch)
• 2 green onions, thinly sliced (optional)
• 1/4 cup fresh parsley, chopped (optional)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon celery seeds (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: In a large mixing bowl, combine the sliced cabbage, julienned apple, dried cranberries, sliced almonds or sunflower seeds if using, green onions, and parsley.
2. Step 2: In a small bowl, whisk together the mayonnaise or Greek yogurt, apple cider vinegar, honey or maple syrup, Dijon mustard, celery seeds if using, salt, and pepper. Adjust the sweetness and seasoning to your preference.
3. Step 3: Pour the dressing over the cabbage and apple mixture. Toss everything together until the ingredients are evenly coated with the dressing.
4. Step 4: Refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to marry and enhances the overall taste. Serve chilled.

Tips & Variations

• For extra crunch, toast the almonds or sunflower seeds lightly before adding them.
• Swap out green cabbage for red cabbage to add vibrant color to the dish.
• Use Greek yogurt instead of mayonnaise for a healthier, tangier dressing option.
• Add a pinch of cinnamon to the dressing for a warm, autumnal flavor twist.

Storage

Store leftover coleslaw in an airtight container in the refrigerator for up to 2 days. For best texture, avoid storing longer as the cabbage and apples may become soggy. Before serving again, give it a good stir and, if needed, freshen with a dash of vinegar or honey to brighten the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, making the coleslaw a few hours ahead or the night before improves the flavor as it allows the dressing to soak into the cabbage and apples. Just keep it refrigerated and toss before serving.

What type of apple works best for this recipe?

Firm and slightly tart apples like Granny Smith or Honeycrisp are ideal because they hold their texture well and add a nice balance to the sweetness of the dried cranberries and honey.

Apple Cranberry Coleslaw Recipe

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★★★★★

4.5 from 52 reviews

This Apple Cranberry Coleslaw offers a refreshing twist on traditional coleslaw by combining crisp green cabbage with sweet apples and tangy dried cranberries. Enhanced with a creamy, slightly sweet dressing made from mayonnaise, apple cider vinegar, honey, and Dijon mustard, this salad delivers a perfect balance of flavors and textures. Ideal as a side dish for picnics, barbecues, or light lunches, it’s easy to prepare and can be made ahead to let the flavors meld beautifully.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups green cabbage, thinly sliced (or a coleslaw mix)
• 1 large apple (Granny Smith or Honeycrisp), julienned or thinly sliced
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds or sunflower seeds (optional, for crunch)
• 2 green onions, thinly sliced (optional)
• 1/4 cup fresh parsley, chopped (optional)

Dressing

• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon celery seeds (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Salad: In a large mixing bowl, combine the thinly sliced green cabbage, julienned or thinly sliced apple, dried cranberries, sliced almonds or sunflower seeds if using, green onions, and chopped fresh parsley. Toss gently to mix the ingredients evenly.
2. Make the Dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt for a lighter alternative), apple cider vinegar, honey or maple syrup, Dijon mustard, celery seeds if using, salt, and freshly ground black pepper. Adjust the sweetness and seasoning according to your taste preferences.
3. Toss the Coleslaw: Pour the prepared dressing over the cabbage and apple mixture. Toss all ingredients thoroughly until the cabbage and apples are well coated with the creamy dressing.
4. Chill and Serve: Transfer the coleslaw to the refrigerator, allowing it to chill for at least 30 minutes before serving. This resting time lets the flavors meld together beautifully. Serve the coleslaw cold as a refreshing side dish.

Notes

• The use of Greek yogurt instead of mayonnaise reduces fat content and offers a tangier flavor.
• Feel free to substitute almonds with sunflower seeds or omit nuts entirely for a nut-free version.
• If you prefer a sweeter dressing, increase the honey or maple syrup slightly.
• This coleslaw can be prepared a few hours ahead and kept refrigerated for up to 24 hours, but it’s best consumed the same day for optimal texture.
• Celery seeds add a subtle depth of flavor but can be left out if unavailable.

Keywords: Apple Cranberry Coleslaw, Coleslaw recipe, Autumn salad, Cabbage salad, Fruit coleslaw, Healthy side dish