Description
This Cranberry Apple Coleslaw brings together the crispness of apples, tart sweetness of cranberries, and the crunch of fresh cabbage for a refreshing and colorful fall side dish. It’s creamy, tangy, and full of texture—perfect for holiday tables or weekday meals.
Ingredients
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4 cups shredded green cabbage (or coleslaw mix)
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1 cup red cabbage, thinly sliced (optional for color)
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1 large apple (Honeycrisp or Fuji), julienned or thinly chopped
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½ cup dried cranberries
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¼ cup shredded carrots
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¼ cup sliced green onions (optional)
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¼ cup chopped pecans or walnuts (optional, for crunch)
For the Dressing:
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⅓ cup mayonnaise
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1 tbsp apple cider vinegar
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1 tbsp honey or maple syrup
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1 tsp Dijon mustard
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Salt and pepper to taste
Instructions
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Make the dressing:
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. -
Combine the slaw:
In a large mixing bowl, combine cabbage, apple, cranberries, carrots, and green onions. Add nuts if using. -
Toss and chill:
Pour the dressing over the slaw mixture and toss until evenly coated. Cover and refrigerate for at least 20 minutes before serving to let flavors meld. -
Serve:
Give it a final toss, taste, and adjust seasoning. Serve chilled as a side or top your favorite sandwich or burger.
Notes
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For a dairy-free version, ensure your mayo is dairy-free.
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Swap the apple for pear or add orange zest for a citrus note.
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Best enjoyed within 2 days; keep refrigerated in an airtight container.
- Prep Time: 15 min
- Cook Time: 0 min
Nutrition
- Calories: 180kal
- Sugar: 10g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g