If you’re searching for a fresh, vibrant side dish that’s as flavorful as it is colorful, look no further than Apple Cranberry Coleslaw. This twist on a classic slaw combines sweet apples and tart cranberries with crisp cabbage and a tangy, creamy dressing for a bowl that’s as at home on your holiday table as it is at a summer picnic. Whether you’re pairing it with grilled favorites, roasted meats, or just craving a healthy crunch, this irresistible slaw brings brightness to every bite while delivering that special sweet-tart harmony only apples and cranberries can give.
Ingredients You’ll Need
The magic of Apple Cranberry Coleslaw comes from simple, pantry-friendly ingredients that each play an essential role. Every element provides something unique, from pops of color and crunch to layers of sweet and tangy flavor you’ll love in every forkful.
- Shredded green cabbage (4 cups): Mild and crisp, green cabbage provides the classic, hearty base that gives coleslaw its satisfying crunch.
- Shredded red cabbage (1 cup): Adds gorgeous color contrast and an extra bit of earthy flavor to make the salad truly eye-catching.
- Large apple, julienned or chopped (Honeycrisp or Fuji): These varieties are sweet and juicy, bringing a lovely brightness and freshness to the mix.
- Dried cranberries (1/2 cup): Give bursts of tartness and chewy texture, playing beautifully against the crisp cabbage and sweet apples.
- Sliced green onions (1/4 cup): Offer a mild onion bite that cuts through the richness of the dressing and balances the overall flavor.
- Shredded carrots (1/2 cup): Provide extra color and a subtle natural sweetness that rounds out the flavor spectrum.
- Mayonnaise (1/3 cup): Creates a creamy, luscious base for the dressing that brings all the ingredients together.
- Apple cider vinegar (1 tablespoon): Adds just the right amount of bite and balances the sweetness with its tangy zip.
- Honey (1 tablespoon): Naturally sweetens the dressing and enhances the apples and cranberries.
- Dijon mustard (1 teaspoon): Gives depth and a gentle kick that takes the coleslaw from basic to extraordinary.
- Salt (1/4 teaspoon): Rounds out the flavors and keeps everything tasting sharp and lively.
- Black pepper (1/4 teaspoon): Adds a gentle, savory warmth that lingers in every bite.
How to Make Apple Cranberry Coleslaw
Step 1: Prep the Fresh Ingredients
Start by shredding your green and red cabbage and carrots, and julienne or chop your apple into thin matchsticks or bite-sized pieces, depending on what you love. Try to cut everything a similar size for the best texture and visual appeal. If you’re working ahead, drizzle a touch of lemon juice over the apple to keep it from browning while you prep the rest.
Step 2: Combine the Slaw Base
Grab a large mixing bowl and toss together the green cabbage, red cabbage, shredded carrots, julienned apple, dried cranberries, and sliced green onions. This is your flavor-packed canvas—take a second to appreciate the rainbow happening right in your bowl before the dressing brings it all together!
Step 3: Whisk the Dressing
In a separate, smaller bowl, whisk the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until you have a silky-smooth, creamy mixture. The honey and vinegar create a lovely sweet-tart backbone, and the mustard gives a little lift you’ll notice in the finished salad.
Step 4: Bring It All Together
Pour the dressing over your slaw base and toss everything thoroughly until each piece is evenly coated. The creamy dressing clings to the nooks and crannies of the cabbage, apple, and cranberries, turning everything into a harmonious, flavorful salad.
Step 5: Chill and Serve
Transfer your Apple Cranberry Coleslaw to the refrigerator for at least 30 minutes. This chilling time is truly worth it—it allows the flavors to meld and the cabbage to soak up the dressing, resulting in a slaw that’s both crisp and bursting with balanced flavor. Serve it cold for the most refreshing taste and texture.
How to Serve Apple Cranberry Coleslaw
Garnishes
For a finishing touch that makes your Apple Cranberry Coleslaw extra special, try scattering a handful of chopped toasted pecans or walnuts over the top for crunch, or add a sprinkle of fresh parsley or chives for vibrant color and a subtle herbal note. If you want a little extra pop, a few additional dried cranberries right before serving look gorgeous and taste delicious.
Side Dishes
This slaw shines alongside a wide variety of mains. Pair it with grilled chicken or fish for a light summer spread, or set it out with roasted turkey or pork during the holidays. It’s also fantastic next to barbecue favorites like pulled pork or brisket and makes a wonderful contrast to heavier, rich dishes thanks to its bright acidity and crunch.
Creative Ways to Present
Apple Cranberry Coleslaw looks beautiful in a large serving bowl, but you can also get creative: serve it in hollowed-out apple halves for an autumn party, pile it onto sliders or sandwiches for a tangy crunch, or tuck it into mason jars for individual picnic servings. However you present it, the medley of colors and flavors will impress your guests every time.
Make Ahead and Storage
Storing Leftovers
If you have leftover Apple Cranberry Coleslaw, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. As it sits, the flavors continue to meld, and while it will soften a bit, it maintains a pleasant crunch for several days, making it a great prep-ahead option.
Freezing
Coleslaw generally doesn’t freeze well due to the high water content in cabbage and apples, which can make the texture soggy when thawed. For the freshest taste and best texture, enjoy your Apple Cranberry Coleslaw freshly made or stored in the fridge for a couple of days, rather than freezing it.
Reheating
Apple Cranberry Coleslaw is meant to be served cold or at cool room temperature, so there’s no need to reheat it. Simply give it a quick toss before serving to redistribute the dressing, and it’s ready to enjoy straight from the fridge.
FAQs
Can I use other types of apples in Apple Cranberry Coleslaw?
Absolutely! While Honeycrisp and Fuji are prized for their sweetness and crunch, you can use Gala, Pink Lady, or even a tart Granny Smith if you like a bit more acidity. Just aim for crisp apples to prevent sogginess.
Is it okay to make Apple Cranberry Coleslaw ahead of time?
Yes, it’s actually better after a little time in the fridge. Making it a few hours ahead gives the flavors time to meld and the cabbage to soften ever so slightly while staying crunchy. Just wait to add any extra garnishes until serving.
What can I use instead of mayonnaise for a lighter version?
If you’d like to lighten up the dressing, try substituting half of the mayonnaise with plain Greek yogurt. This keeps things creamy but adds a subtle tang and a boost of protein, making Apple Cranberry Coleslaw both nutritious and delicious.
Can I substitute fresh cranberries for dried?
Yes! Fresh cranberries are wonderful for a beautiful burst of tartness and extra crunch—just chop them coarsely and toss them in. You may want to add a touch more honey to balance their tart flavor, especially around the holidays when they’re in season.
Is Apple Cranberry Coleslaw gluten-free?
It certainly is, as written. All the ingredients in this recipe are naturally gluten-free, making this a safe and crowd-pleasing dish for almost any gathering.
Final Thoughts
If you’re ready to bring a refreshing pop of color and flavor to your next meal, Apple Cranberry Coleslaw is calling your name. With its sweet, tangy, and crunchy character, this dish has a way of winning over everyone at the table—so don’t be surprised if it disappears fast. Give it a try, share it with friends, and watch it become a staple for gatherings year-round!
Print
Apple Cranberry Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
A delightful twist on traditional coleslaw, this Apple Cranberry Coleslaw is a colorful and flavorful side dish perfect for any occasion. Crisp cabbage, sweet apples, tart cranberries, and a creamy dressing come together to create a refreshing and satisfying salad.
Ingredients
Main Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large apple, julienned or chopped (Honeycrisp or Fuji work well)
- 1/2 cup dried cranberries
- 1/4 cup sliced green onions
- 1/2 cup shredded carrots
Dressing:
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Main Coleslaw: In a large bowl, combine the green cabbage, red cabbage, apple, cranberries, green onions, and carrots.
- Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the slaw mixture and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled.
Notes
- For a lighter version, substitute half the mayo with plain Greek yogurt.
- You can also use fresh cranberries for a tart crunch during the holiday season.
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