Save Pin This cranberry apple coleslaw combines shredded green and red cabbage, carrots, and julienned apples for a refreshing crunch. Dried cranberries and optional nuts add texture, while a creamy dressing of mayonnaise, apple cider vinegar, honey, and Dijon mustard ties it all together. Chill for at least 20 minutes to let flavors meld before serving.
The crunch of fresh cabbage and the snap of a sweet apple always remind me of autumn potlucks where the table is groaning under heavy casseroles.
I once made a huge batch for a picnic and realized halfway through that I forgot the nuts, but the tart cranberries saved the day completely.
Ingredients
- Fresh Produce: The mix of green and red cabbage gives a gorgeous color contrast that makes the dish pop.
- Apple: A crisp Gala or Honeycrisp adds essential sweetness and juice.
- Dried Cranberries: These little pockets of tartness balance the creamy dressing perfectly.
- Nuts: Walnuts or pecans offer a toasty crunch, though they are optional if you need it nut free.
- Mayonnaise: Use a high quality mayo for the best creamy base.
- Apple Cider Vinegar: This provides the necessary acidity to wake up all the vegetables.
- Honey: Just a touch helps round out the sharpness of the vinegar and mustard.
Instructions
- Prep the Vegetables:
- Shred your cabbages and grate the carrots until you have a colorful mountain of crunch.
- Combine the Base:
- Toss the cabbages, carrots, apple, onions, and cranberries together in a large bowl.
- Make the Dressing:
- Whisk the mayo, vinegar, honey, mustard, salt, and pepper until smooth and emulsified.
- Dress the Slaw:
- Pour the dressing over the vegetables and toss well to coat every single shred.
- Chill and Serve:
- Let it rest for twenty minutes to let flavors meld, then serve it chilled.
Save Pin This coleslaw became the unexpected star of our Thanksgiving dinner, stealing the spotlight from the turkey.
Making It Dairy Free
Swapping regular mayo for a vegan version is seamless and keeps the texture just as rich.
Choosing the Best Apple
Stick to firm apples that hold their shape so your slaw stays crisp for hours.
Serving Suggestions
This slaw pairs perfectly with pulled pork sandwiches or grilled chicken.
- Try adding feta cheese for a salty kick.
- Toasted pumpkin seeds work great instead of nuts.
- Make it a day ahead for an even deeper flavor.
Save Pin Enjoy every crisp and refreshing bite of this vibrant side dish.
Recipe FAQs
- → Can I make this ahead of time?
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Yes, refrigerating for at least 20 minutes helps the flavors meld. Best enjoyed the same day for crunch.
- → Is this coleslaw gluten-free?
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Yes, it's naturally gluten-free when using certified gluten-free mayonnaise.
- → Can I make it dairy-free?
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Yes, substitute mayonnaise with a vegan version.
- → What nuts work best?
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Walnuts or pecans are great. Swap for toasted pumpkin seeds if avoiding nuts.
- → Which apples should I use?
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Sweet-tart varieties like Gala or Honeycrisp are ideal. Both green and red apples work.
