Cranberry Apple Coleslaw Recipe

Introduction

Cranberry Apple Coleslaw is a fresh and vibrant twist on the classic side dish. Combining crisp cabbage, sweet apples, and tart cranberries with a creamy dressing, it’s perfect for adding color and flavor to any meal.

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 shred the cabbage finely using a sharp knife or food processor. Slice the apple thinly in julienne style, shred the carrot, and thinly slice the 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 the dressing is smooth and creamy.
3. Step 3: In a large mixing bowl, toss the cabbage, apples, dried cranberries, carrot, and onion together.
4. Step 4: Pour the dressing over the slaw and stir until everything is evenly coated.
5. Step 5: Cover and refrigerate for at least 30 minutes to let the flavors meld and enhance the tangy sweetness.
6. Step 6: Just before serving, sprinkle chopped walnuts or sunflower seeds over the slaw for added crunch.

Tips & Variations

• Use Greek yogurt instead of mayonnaise to lighten the dressing and add a tangy flavor.
• Swap walnuts for pecans or almonds for a different nutty crunch.
• Add a squeeze of fresh lemon juice to brighten the dressing further.
• Try using red cabbage for a more colorful presentation.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors develop further after chilling, but the apple slices are best when fresh, so you may want to add them just before serving if storing longer. Stir well before serving if separated, and serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw in advance?

Yes, you can prepare the coleslaw a few hours ahead. Refrigerate it for at least 30 minutes to allow the flavors to meld. For best texture, add the apple slices just before serving if making more than a day in advance.

What can I substitute for dried cranberries?

You can use dried cherries, raisins, or chopped dried apricots as a substitute for dried cranberries. Each brings a slightly different sweetness and texture, but all work well in this coleslaw.

Cranberry Apple Coleslaw Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

A refreshing and colorful Cranberry Apple Coleslaw combining shredded cabbage, crisp apples, and sweet dried cranberries tossed in a creamy, tangy dressing made with mayonnaise or Greek yogurt. Perfect as a side dish that balances crunchy textures with vibrant flavors, ideal for picnics, barbecues, or light meals.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• 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

Dressing

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

Garnish

• ¼ cup chopped walnuts or sunflower seeds (optional)

Instructions

1. Prep the Produce: 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. 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 mixture is smooth and creamy.
3. Combine Ingredients: In a large mixing bowl, toss together the shredded cabbage, sliced apple, dried cranberries, shredded carrot, and sliced onion to ensure an even distribution of all components.
4. Add the Dressing: Pour the prepared dressing over the mixed ingredients and stir thoroughly to coat everything evenly with the creamy dressing.
5. Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes. This resting time allows flavors to meld and enhances the taste by letting the dressing infuse the vegetables and fruits.
6. Serve and Garnish: Just before serving, sprinkle the coleslaw with the optional chopped walnuts or sunflower seeds to add a satisfying crunch and nutty flavor.

Notes

• Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
• Adjust sweetness by varying the amount of honey or maple syrup to suit your taste.
• For a nut-free version, omit the walnuts or sunflower seeds.
• Red or green cabbage can be used depending on preference; red adds color while green offers a milder flavor.
• Make the coleslaw a few hours ahead for best flavor meld, but add nuts just before serving to keep them crunchy.

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