Cranberry Apple Coleslaw Recipe

Introduction

Cranberry Apple Coleslaw is a refreshing twist on the classic side dish, combining crisp cabbage with sweet apples and tart cranberries. Its creamy dressing and crunchy texture make it perfect for picnics, barbecues, or a light lunch.

Ingredients

• 4 cups shredded green or red cabbage
• 1 large apple, julienned or thinly sliced
• ½ cup dried cranberries
• 1 carrot, shredded
• ¼ cup thinly sliced red onion (optional)
• ¼ cup chopped walnuts or sunflower seeds (optional)
• Dressing:
• ½ cup mayonnaise or Greek yogurt
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• Salt and pepper to taste

Instructions

1. Step 1: Wash and finely shred the cabbage using a sharp knife or food processor. Julienne or thinly slice the apple, shred the carrot, and thinly slice the red onion if using.
2. Step 2: In a separate bowl, whisk together the mayonnaise or Greek yogurt, apple cider vinegar, honey or maple syrup, salt, and pepper until smooth and creamy.
3. Step 3: In a large mixing bowl, combine the shredded cabbage, apple slices, dried cranberries, shredded carrot, and red onion.
4. Step 4: Pour the dressing over the slaw and toss gently until everything is evenly coated.
5. Step 5: Cover and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
6. Step 6: Just before serving, sprinkle with chopped walnuts or sunflower seeds for added crunch, if desired.

Tips & Variations

• For a lighter option, use Greek yogurt instead of mayonnaise in the dressing.
• Add a pinch of cinnamon or nutmeg for a warm spice note that complements the apple.
• Swap walnuts with pecans or pumpkin seeds to vary the texture and flavor.
• If you prefer a tangier slaw, increase the apple cider vinegar by an additional teaspoon.
• Use red cabbage for a vibrant color and slightly earthier flavor.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the cabbage may soften. Before serving, stir gently and add extra fresh apple slices or nuts for crunch if needed. It is best enjoyed chilled or at room temperature.

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 before serving is ideal to let the flavors meld. Just keep it refrigerated and add any crunchy toppings before serving to maintain texture.

What can I use instead of dried cranberries?

If you don’t have dried cranberries, raisins or dried cherries work well too. Fresh pomegranate seeds can add a juicy pop if you prefer fresh fruit.

Cranberry Apple Coleslaw Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

This Cranberry Apple Coleslaw is a refreshing twist on traditional coleslaw, combining crisp cabbage, sweet apples, and tart dried cranberries, all tossed in a creamy, tangy dressing. Perfect as a side for barbecues, potlucks, or a light lunch, this colorful salad offers a delightful balance of flavors and textures with a hint of crunch from walnuts or sunflower seeds.

• Author: Mia
• 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

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Vegetables and Fruits

• 4 cups shredded green or red cabbage
• 1 large apple, julienned or thinly sliced
• 1 carrot, shredded
• ¼ cup thinly sliced red onion (optional)
• ½ cup dried cranberries

Add-ins

• ¼ cup chopped walnuts or sunflower seeds (optional)

Dressing

• ½ cup mayonnaise or Greek yogurt
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• Salt and pepper to taste

Instructions

1. Prep the Produce: Wash and finely shred the cabbage using a sharp knife or food processor. Slice the apple thinly in julienne style. Shred the carrot and, if using, thinly slice the red onion.
2. Make the Dressing: In a separate bowl, whisk together the mayonnaise or Greek yogurt, apple cider vinegar, honey or maple syrup, salt, and pepper until the dressing is smooth and creamy.
3. Combine: In a large mixing bowl, toss together the shredded cabbage, sliced apples, dried cranberries, shredded carrot, and sliced onion. Pour the dressing over the slaw mixture and stir well to ensure all ingredients are evenly coated.
4. Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes. This chilling step allows the flavors to meld and intensifies the tart-sweet taste of the salad.
5. Serve and Garnish: Just before serving, sprinkle the coleslaw with chopped walnuts or sunflower seeds to add a crunchy texture and nutty flavor.

Notes

• For a lighter version, use Greek yogurt instead of mayonnaise in the dressing.
• If you prefer a vegan option, substitute honey with maple syrup and use vegan mayonnaise or plant-based yogurt.
• Walnuts and sunflower seeds can be omitted or replaced with your favorite nuts or seeds based on personal preference or allergies.
• To prevent the apples from browning, toss them in a little lemon juice before adding to the slaw.
• This coleslaw can be made a few hours ahead and stored in the refrigerator to enhance flavor.

Keywords: cranberry apple coleslaw, coleslaw recipe, apple coleslaw, cranberry salad, creamy coleslaw, easy side dish