Cranberry Apple Coleslaw Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Add the Dressing: Pour the prepared dressing over the mixed ingredients and stir thoroughly to coat everything evenly with the creamy dressing.
- 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.
- 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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Find it online: https://nayabaker.com/cranberry-apple-coleslaw-recipe/
