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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/apple-cranberry-coleslaw-recipe/