Print

Fresh Apple Cranberry Coleslaw

fresh apple cranberry coleslaw - featured image
Print Recipe

A crisp, colorful, and tangy coleslaw combining fresh apples, dried cranberries, and shredded cabbage with a light, creamy dressing. Perfect as a refreshing side dish for any occasion.

Ingredients

Scale
  • 4 cups finely shredded green cabbage
  • 2 cups finely shredded red cabbage
  • 2 medium fresh apples (Granny Smith or Honeycrisp), cored and julienned
  • ½ cup dried cranberries
  • 1 cup shredded carrots
  • 2 stalks green onions, thinly sliced
  • ½ cup mayonnaise (or Greek yogurt for lighter option)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Optional: ¼ cup chopped toasted pecans or walnuts

Instructions

  1. Rinse the green and red cabbage under cold water, then dry well (using a salad spinner if available). Finely shred or thinly slice both cabbages.
  2. Peel and julienne the apples, then toss them in a little lemon juice to prevent browning.
  3. Shred the carrots using a box grater or food processor.
  4. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth. Season with salt and black pepper to taste.
  5. In a large mixing bowl, combine shredded cabbages, carrots, green onions, and dried cranberries. Add the julienned apples last to maintain their crispness.
  6. Pour the dressing over the slaw and gently fold everything together using a wooden spoon or spatula, being careful not to bruise the apples.
  7. Adjust seasoning by adding more salt, pepper, or honey if desired. If the dressing is too thick, add a splash of water or more apple cider vinegar to loosen it.
  8. If using, fold in the toasted chopped pecans or walnuts.
  9. Chill the coleslaw in the refrigerator for at least 15 minutes before serving to allow flavors to meld and cabbage to soften slightly while remaining crisp.

Notes

Toss apples in lemon juice immediately after slicing to prevent browning. Avoid overdressing the slaw to keep it light and crunchy. Toast nuts briefly for extra flavor and crunch. Dressing can be made ahead and stored separately to keep slaw crisp. For dairy-free or vegan options, substitute mayonnaise with vegan mayo or creamy avocado.

Nutrition

Keywords: apple cranberry coleslaw, fresh coleslaw recipe, fall salad, easy side dish, healthy salad, colorful salad, crunchy salad

Find it online: https://yumnode.com/fresh-apple-cranberry-coleslaw-recipe-easy-crisp-colorful-salad-ideas/