Introduction

Cranberry Apple Coleslaw is a fresh and flavorful twist on the classic side dish. Combining crisp cabbage, sweet apples, and tart cranberries, this coleslaw adds a vibrant touch to any meal. It’s perfect for picnics, barbecues, or as a refreshing accompaniment to your dinner.

A wooden bowl filled with a colorful creamy salad consisting of several layers: a base of creamy white dressing mixed with thin strips of purple cabbage, bright red apple slices with skin, small yellow potato cubes, and bits of green celery. The salad has a mixed texture of soft and crunchy pieces, topped with small sprigs of fresh green parsley, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Wash and shred the cabbage finely using a sharp knife or food processor. Julienne or thinly slice the apple. Shred the carrot and thinly slice the red onion if using.
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.
Step 3: In a large mixing bowl, combine the shredded cabbage, sliced apples, dried cranberries, shredded carrot, and onion. Pour the dressing over the mixture and toss until everything is evenly coated.
Step 4: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.
Step 5: Just before serving, sprinkle chopped walnuts or sunflower seeds over the top for added crunch, if desired.

Tips & Variations

Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
Add a pinch of cinnamon or nutmeg for a warm spice note in the dressing.
Swap walnuts for pecans or almonds depending on your preferred crunch.
For extra freshness, add chopped fresh herbs like parsley or cilantro.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors intensify over time, but the salad is best enjoyed within the first two days for optimal crispness. Stir gently before serving. Leftovers can be served chilled or at room temperature but avoid freezing to maintain texture.

How to Serve

The image shows a wooden bowl filled with a creamy salad made of shredded carrots, chopped red apples, dried cranberries, green chopped scallions, and small walnut pieces all mixed together in a white dressing. The salad is colorful with red, green, white, orange, and dark red tones spread evenly across the bowl. A silver spoon is resting inside the bowl, ready to serve. In the background, there are fresh green scallions and a red apple placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of dried?

It’s best to use dried cranberries in this recipe to avoid excess moisture that frozen cranberries could add, which might make the coleslaw soggy.

How do I keep the apples from browning?

To prevent the apple slices from browning, toss them in a little lemon juice immediately after cutting. This helps maintain their fresh appearance and flavor.