Cranberry Apple Coleslaw Recipe

Introduction

Cranberry Apple Coleslaw is a refreshing and colorful twist on the classic side dish. Combining crisp cabbage, sweet apples, and tart cranberries with a creamy, tangy dressing, it’s perfect for picnics, barbecues, or a light lunch accompaniment.

Ingredients

• 1 medium head of green cabbage, finely shredded (about 6 cups)
• 2 medium apples (such as Honeycrisp or Fuji), cored and diced
• 1 cup dried cranberries
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup chopped fresh parsley
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seeds
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Instructions

1. Step 1: Thinly slice the cabbage using a sharp knife or mandoline. Aim for shreds about 1/8 inch thick. Place in a large bowl.
2. Step 2: Core and dice the apples into small, bite-sized pieces. Add them to the bowl with the cabbage.
3. Step 3: Add the dried cranberries to the bowl. If using nuts, chop them coarsely and add them as well.
4. Step 4: Chop the parsley finely and add it to the bowl.
5. Step 5: In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, honey or maple syrup, and Dijon mustard.
6. Step 6: Add the celery seeds, salt, and pepper to the dressing. Whisk all ingredients until smooth and creamy.
7. Step 7: Pour the dressing over the cabbage, apple, cranberry, and nut mixture in the large bowl.
8. Step 8: Gently toss all ingredients together until evenly coated with the dressing.
9. Step 9: Cover and refrigerate for at least 30 minutes, preferably an hour, before serving.
10. Step 10: Before serving, taste and adjust seasoning as needed. Serve chilled as a side dish.

Tips & Variations

• For a lower-calorie version, substitute mayonnaise with light mayonnaise or Greek yogurt.
• Make the coleslaw a day ahead to let the flavors meld and deepen.
• Try adding shredded carrots or celery for extra crunch and color.
• Use toasted nuts to enhance the flavor and add a warm note.

Storage

Store the cranberry apple coleslaw in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving. It’s best enjoyed chilled and does not freeze well due to the fresh ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this coleslaw?

Yes. Crisp, sweet-tart apples like Honeycrisp or Fuji work best for a balance of texture and flavor, but you can also use Granny Smith for more tartness or Gala for sweetness.

Can I prepare this coleslaw in advance?

Absolutely. Preparing it a few hours or even a day ahead allows the flavors to meld together beautifully. Just be sure to store it covered in the fridge and toss again before serving.

Cranberry Apple Coleslaw Recipe

Print Recipe

★★★★★

5 from 62 reviews

This Cranberry Apple Coleslaw is a fresh and vibrant twist on traditional coleslaw, combining crisp green cabbage, sweet and tart apples, chewy dried cranberries, and crunchy nuts, all tossed in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, honey, and Dijon mustard. Perfectly chilled and refreshing, it makes a delightful side dish for any meal, especially during fall and holiday seasons.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Fruits

• 1 medium head of green cabbage, finely shredded (about 6 cups)
• 2 medium apples (such as Honeycrisp or Fuji), cored and diced
• 1 cup dried cranberries
• 1/4 cup chopped fresh parsley

Nuts (Optional)

• 1/2 cup chopped walnuts or pecans (optional)

Dressing

• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seeds
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Instructions

1. Prepare the Cabbage: Thinly slice the cabbage using a sharp knife or mandoline, aiming for shreds about 1/8 inch thick. Place the shredded cabbage into a large mixing bowl.
2. Dice the Apples: Core and dice the apples into small, bite-sized pieces. Add them to the bowl with the cabbage.
3. Add Cranberries and Nuts: Add the dried cranberries to the bowl. If using, chop the walnuts or pecans coarsely and add them as well.
4. Add Parsley: Finely chop the fresh parsley and stir it into the bowl with the cabbage and fruit.
5. Make the Dressing: In a separate medium bowl, whisk together mayonnaise, apple cider vinegar, honey or maple syrup, and Dijon mustard until smooth.
6. Season the Dressing: Add celery seeds, salt, and black pepper to the dressing bowl, whisking everything until creamy and well combined.
7. Toss the Slaw: Pour the dressing over the cabbage, apple, cranberry, and nut mixture. Gently toss all ingredients together until everything is evenly coated with the dressing.
8. Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes, preferably an hour, to allow the flavors to meld and the slaw to chill.
9. Adjust Seasoning and Serve: Before serving, taste and adjust the seasoning with additional salt or pepper if necessary. Serve chilled as a refreshing side dish.

Notes

• For a lower-calorie version, substitute light mayonnaise or Greek yogurt for regular mayonnaise.
• This coleslaw can be made a day ahead to allow flavors to deepen and blend.
• To vary texture and flavor, try different apple varieties such as Granny Smith for more tartness.
• Toast nuts lightly for an enhanced nutty flavor before adding them to the slaw.

Keywords: cranberry apple coleslaw, coleslaw recipe, apple coleslaw, cranberry salad, side dish, vegetarian coleslaw, holiday side dish