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There’s something special about a crisp, refreshing coleslaw that perfectly balances sweet, tangy, and crunchy flavors. This Apple Cranberry Coleslaw is not your average slaw—it’s a vibrant twist on the classic, packed with crisp apples, tart cranberries, and a creamy dressing that ties everything together beautifully. Whether you’re serving it at a summer BBQ, a fall gathering, or as a refreshing side for a weeknight meal, this coleslaw brings a burst of flavor and color to the table. Plus, it’s incredibly easy to prepare, making it a go-to recipe when you need something quick, delicious, and crowd-pleasing.
If you’re looking for a dish that feels both familiar and exciting, this is the one. The combination of crunchy cabbage, juicy apples, and chewy dried cranberries creates an irresistible texture, while the dressing adds just the right amount of creaminess and tang. Once you try it, you’ll wonder why you haven’t been making it all along!
Why You’ll Love This Recipe
There’s something special about a coleslaw that goes beyond just being a side dish. This Apple Cranberry Coleslaw isn’t your average cabbage mix—it’s a vibrant, flavor-packed dish that delivers the perfect balance of sweet, tangy, and crunchy in every bite. Here’s why you’ll love it:
- Ridiculously Easy to Make – With just 15 minutes of prep, you can whip up this coleslaw without breaking a sweat. No cooking required!
- The Perfect Blend of Sweet and Tangy – The crispness of fresh apples, the tartness of cranberries, and the zing of apple cider vinegar create a mouthwatering harmony of flavors.
- Versatile for Any Occasion – Whether you’re making it for a summer barbecue, Thanksgiving dinner, or just a weekday meal, this coleslaw fits right in.
- A Healthy Side Dish with a Crunch – Packed with fiber, antioxidants, and vitamins, this coleslaw is as nutritious as it is delicious.
- Totally Customizable – Whether you want to make it creamier, lighter, nut-free, or dairy-free, this recipe is incredibly flexible to suit different tastes and dietary needs.
Key Ingredients and Substitutions
This recipe relies on simple yet flavorful ingredients that work beautifully together. Here’s what you’ll need and how you can tweak things to fit your preferences:
- Cabbage: The base of the coleslaw! Green cabbage provides a mild, crisp texture, while red cabbage adds a pop of color and a slightly peppery taste. If you want to save time, go for a pre-packaged coleslaw mix.
- Apples: Granny Smith apples offer a tart contrast, but if you prefer something sweeter, go for Honeycrisp, Fuji, or Pink Lady apples.
- Dried Cranberries: They bring a chewy, tangy sweetness to the mix. If you want a lower-sugar option, use unsweetened dried cranberries or swap them out for pomegranate seeds.
- Carrots: These add a natural sweetness and bright color to the coleslaw. If you’re in a rush, grab a bag of pre-shredded carrots.
- Chopped Nuts (Optional): Pecans or walnuts add a nice crunch, but if you have nut allergies or want a nut-free version, simply leave them out or replace them with sunflower or pumpkin seeds.
- Mayonnaise (or Greek Yogurt): The creamy element in the dressing. If you want a lighter version, swap out half (or all) of the mayo for Greek yogurt.
- Apple Cider Vinegar: This adds a fresh tanginess that brightens the whole dish. White vinegar or lemon juice work as substitutes if needed.
- Honey or Maple Syrup: Just a touch of natural sweetness balances out the tartness. You can adjust the amount to taste or skip it altogether if you prefer a less sweet coleslaw.
- Dijon Mustard: This helps bring out the flavors in the dressing and adds a little depth. If you don’t have Dijon, yellow mustard or whole-grain mustard will do the trick.
How to Make Apple Cranberry Coleslaw (Step-by-Step)
- Shred the Veggies & Apples – Use a sharp knife, a food processor, or a mandoline to shred the cabbage and carrots. Thinly slice or julienne the apple. If you’re worried about the apple browning, toss the slices with a little lemon juice.
- Mix the Dry Ingredients – In a large bowl, combine the shredded cabbage, apples, carrots, cranberries, and nuts. Give everything a good toss to evenly distribute the ingredients.
- Whisk Up the Dressing – In a small bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Stir until smooth and creamy.
- Combine Everything – Pour the dressing over the cabbage mixture and toss well to ensure everything is evenly coated.
- Let It Rest – For the best flavor, let the coleslaw sit in the fridge for at least 10 minutes. This allows the ingredients to absorb the dressing and develop a richer taste.
- Serve & Enjoy! – Give it one final toss, adjust seasoning if needed, and serve chilled.
Expert Tips for Success
- Go for Fresh Ingredients – The crispness of the cabbage and the juiciness of the apples make all the difference. Use fresh, firm produce for the best texture.
- Slice Apples Thinly – The thinner the slices, the better they blend with the other ingredients.
- Let the Flavors Meld – While you can eat this right away, giving it at least 10–15 minutes to rest allows the flavors to fully develop.
- Adjust the Dressing to Your Liking – Love a creamier coleslaw? Add an extra tablespoon of mayo. Prefer it tangier? Increase the apple cider vinegar.
- Toast the Nuts for Extra Flavor – If you’re using nuts, toast them lightly in a dry pan for a minute or two to enhance their nutty aroma.
Variations and Customizations
- Dairy-Free Option: Use a dairy-free mayo or an oil-based vinaigrette instead of Greek yogurt.
- Lower-Calorie Version: Substitute half or all of the mayo with Greek yogurt or use a light vinaigrette.
- Add Some Heat: Toss in a pinch of cayenne pepper or some diced jalapeños for a spicy kick.
- Make It Fruity: Swap out cranberries for raisins, golden raisins, or pomegranate seeds. You could also add orange slices for a citrusy twist.
- Savory Twist: Reduce the sweetness and add crumbled feta or blue cheese for an extra layer of flavor.
Storage and Reheating Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to meld, but the apples may soften slightly.
- Avoid Freezing: Since cabbage and apples have high water content, freezing this coleslaw will make it soggy.
- Refreshing Leftovers: If the coleslaw releases too much liquid overnight, simply drain the excess moisture and toss it with a spoonful of fresh dressing before serving.
Serving Suggestions
This Apple Cranberry Coleslaw is the ultimate side dish for so many meals! Here are a few ways to enjoy it:
- Perfect for BBQs – Serve it alongside grilled chicken, ribs, or pulled pork sandwiches.
- Great for Holiday Feasts – It’s an excellent contrast to heavier Thanksgiving or Christmas dishes.
- As a Sandwich Topping – Add a scoop to turkey or ham sandwiches for an extra crunch.
- With Seafood – Try it with fish tacos, grilled shrimp, or salmon.
- On Its Own – Enjoy it as a refreshing, light meal with a slice of crusty bread.
Summary and Encouragement
If you’re looking for a coleslaw that’s refreshing, slightly sweet, tangy, and loaded with crunch, this Apple Cranberry Coleslaw is the perfect recipe to try. It’s a fantastic way to bring fresh, seasonal flavors to your table, whether you’re making it for a weeknight dinner, a holiday feast, or a summer cookout.
The best part? It’s so easy to make, totally customizable, and guaranteed to impress your family and friends. Give it a try, and don’t be surprised if it becomes a go-to favorite in your kitchen!
Apple Cranberry Coleslaw: A Crisp, Flavorful Twist on a Classic
Description
This Apple Cranberry Coleslaw is the perfect combination of crunch, sweetness, and tang, making it a must-have side dish for any occasion. With fresh apples, dried cranberries, and crisp cabbage tossed in a light, creamy dressing, this coleslaw is both refreshing and satisfying. It’s an excellent complement to grilled meats, sandwiches, or holiday spreads. Best of all, it comes together in just minutes and can be easily customized to suit your taste. Whether you're preparing for a summer picnic, a Thanksgiving feast, or a simple family dinner, this coleslaw adds the perfect pop of flavor and texture to your meal.
Ingredients
Instructions
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Prepare the Ingredients:
- Shred the green and red cabbage using a sharp knife, food processor, or mandoline slicer for uniform texture. If using a coleslaw mix, measure out the correct amount.
- Peel (if desired) and core the apple, then julienne or thinly slice it to match the size of the cabbage. If not serving immediately, toss the apple slices with a little lemon juice to prevent browning.
- Shred the carrots using a box grater or food processor.
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Mix the Coleslaw Base:
- In a large mixing bowl, combine the shredded cabbage, carrots, apple slices, dried cranberries, and chopped nuts (if using). Toss well to evenly distribute all the ingredients.
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Prepare the Dressing:
- In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper. Whisk until smooth and fully combined. Taste and adjust seasoning if needed.
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Combine Everything:
- Pour the dressing over the coleslaw mixture. Using tongs or a large spoon, toss everything thoroughly until the dressing evenly coats the cabbage and other ingredients.
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Rest and Chill:
- Let the coleslaw sit in the refrigerator for at least 10 minutes to allow the flavors to meld. If time allows, chilling for 30 minutes will enhance the taste even more.
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Serve and Enjoy:
- Give the coleslaw one last toss before serving. Transfer it to a serving bowl and garnish with extra dried cranberries or chopped nuts if desired.
- Serve immediately as a side dish or use it as a topping for sandwiches, wraps, or tacos.
Note
- Best Apples to Use: Granny Smith apples add a tart contrast, while Honeycrisp, Fuji, or Pink Lady apples provide sweetness. Choose based on your flavor preference.
- Make-Ahead Tip: For the crispiest coleslaw, store the dressing separately and mix it with the cabbage and apples just before serving.
- Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. After that, the cabbage may start to lose its crunch.
- Dressing Consistency: If the dressing is too thick, thin it out with a teaspoon of apple cider vinegar or lemon juice. If it’s too thin, add a little more mayonnaise or Greek yogurt.
- For Extra Flavor: Toast the nuts before adding them to enhance their crunch and nutty taste.
- Sweetness Adjustment: If you prefer a sweeter coleslaw, add an extra drizzle of honey or some chopped apples. For a more tangy version, increase the apple cider vinegar slightly.
- No-Mayo Option: Swap mayonnaise with a mix of Greek yogurt and olive oil for a healthier, dairy-based alternative.
- Vegan Alternative: Use vegan mayonnaise and maple syrup instead of honey to make this recipe completely plant-based.
- Serving Ideas: This coleslaw pairs perfectly with grilled chicken, turkey sandwiches, BBQ dishes, and even fish tacos.
This Apple Cranberry Coleslaw is a fresh, flavorful, and easy-to-make dish that works well for any occasion. Whether you’re preparing it for a holiday feast or a summer picnic, it’s a guaranteed crowd-pleaser!
