Discover the fresh, tangy taste of Apple Cranberry Coleslaw, a perfect fall side dish that’s crunchy, sweet, and irresistibly delicious. This vibrant salad combines crisp apples and tart cranberries with a creamy dressing and shredded cabbage to deliver a colorful, flavorful addition to any meal. Whether you’re hosting a family dinner or need a quick side for weeknight meals, Apple Cranberry Coleslaw offers a refreshing twist on classic coleslaw that’s both satisfying and easy to prepare.

Why You’ll Love This Recipe

Fresh and Crunchy: The combination of apples, cabbage, and cranberries creates an exciting texture that keeps every bite fun.
Balanced Flavors: Sweet apples and tart cranberries blend perfectly with tangy dressing to offer a harmonious taste.
Seasonal and Festive: This slaw captures the essence of fall with its bright colors and seasonal ingredients.
Versatile Side Dish: It pairs wonderfully with everything from grilled meats to holiday turkey dinners.
Quick and Easy: Requires minimal prep and no special cooking skills, making it ideal for any home cook.

Ingredients You’ll Need

Apple Cranberry Coleslaw relies on simple, fresh ingredients that each contribute a unique element, from sweetness and tartness to crunch and creaminess. These staples come together effortlessly, creating a dish that’s both visually stunning and delicious.

Green cabbage: Provides the classic crunchy base and neutral flavor that complements the mix perfectly.
Red apples: Adds natural sweetness and crispness for a refreshing bite.
Dried cranberries: Introduce a tart contrast that enlivens the palate and enhances color.
Mayonnaise: Forms the creamy dressing that brings everything together with smooth richness.
Apple cider vinegar: Gives tang and brightness, balancing out the richness of the mayo.
Honey or maple syrup: A touch of natural sweetness that highlights the fall flavors.
Carrots: Adds extra color and a subtle crunch to the mix.
Salt and pepper: Essential seasonings that enhance the overall flavor.

Variations for Apple Cranberry Coleslaw

One of the best things about this Apple Cranberry Coleslaw recipe is how easily you can tweak it to suit your taste or dietary needs. Don’t hesitate to experiment with different ingredients and put your own spin on this festive salad.

Dairy-free option: Substitute mayonnaise with vegan mayo or a creamy avocado dressing for a dairy-free twist.
Nutty crunch: Add toasted pecans or walnuts for extra texture and nutty aroma.
Fresh herbs: Mix in chopped parsley or cilantro to add a fresh herbal note.
Spiced kick: Sprinkle a pinch of cinnamon or cayenne pepper to bring warmth or heat to the dish.
Yogurt dressing: Replace mayonnaise with Greek yogurt for a lighter, tangier variation.

Why Apple Cranberry Coleslaw Is a Must-Try

How to Make Apple Cranberry Coleslaw

Step 1: Prepare the Vegetables and Fruit

Start by finely shredding the green cabbage and grating the carrots. Core and thinly slice the red apples, leaving the skin on for extra color and nutrients. Set aside all these fresh ingredients for the assembly.

Step 2: Mix the Dressing

In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey (or maple syrup), salt, and pepper until smooth and well combined. This dressing will provide the perfect balance of creamy and tangy to coat the slaw beautifully.

Step 3: Combine Everything

Gently toss the shredded cabbage, carrots, sliced apples, and dried cranberries in a large bowl. Pour the dressing over the mixture and mix thoroughly until all ingredients are evenly coated but not mushy.

Step 4: Chill Before Serving

Refrigerate the Apple Cranberry Coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld and the cabbage to soften slightly while keeping its crunch.

Pro Tips for Making Apple Cranberry Coleslaw

Choose firm apples: Select crisp, fresh apples like Granny Smith or Honeycrisp for the best texture and flavor.
Slice apples right before mixing: To avoid browning, prepare apples just before tossing with the dressing.
Don’t overdress: Use just enough dressing to coat ingredients lightly to maintain the crunchiness.
Toast your nuts: If adding nuts, toast them lightly to enhance flavor and crunch.
Add dressing gradually: Start with half the dressing, mix, then add more as needed to avoid a soggy slaw.

How to Serve Apple Cranberry Coleslaw

Garnishes

Top your Apple Cranberry Coleslaw with a sprinkle of toasted nuts, a handful of fresh herbs like parsley, or extra dried cranberries for an inviting presentation and added texture.

Side Dishes

This slaw pairs beautifully with grilled chicken, roasted turkey, pulled pork sandwiches, or even as a fresh side for vegetable plates and cheese boards—making it flexible for any meal occasion.

Creative Ways to Present

Serve Apple Cranberry Coleslaw in individual mason jars for picnics, line it on a bed of leafy greens for a salad twist, or pile it high in soft pita pockets alongside your favorite sandwich for a crunchy surprise.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Apple Cranberry Coleslaw in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, though it tastes best on the first day.

Freezing

This coleslaw does not freeze well due to its fresh produce and creamy dressing, which can separate. It’s best enjoyed fresh or refrigerated short-term.

Reheating

Apple Cranberry Coleslaw is typically served cold, so reheating is not recommended. Just stir well before serving again if the dressing settles.

FAQs

Can I use frozen cranberries instead of dried?

Frozen cranberries can add moisture and tartness but may make the coleslaw soggy; dried cranberries are preferred for texture and concentrated flavor.

Is Apple Cranberry Coleslaw suitable for vegans?

Yes! Simply swap the mayonnaise with a vegan alternative or use a dressing based on plant-based yogurt or avocado.

How far ahead can I prepare this coleslaw?

You can prepare it up to one day in advance, but it’s best to add apples shortly before serving to prevent browning.

What type of apples work best?

Firm, crisp apples like Honeycrisp, Granny Smith, or Fuji are ideal due to their texture and balance of sweet and tart flavors.

Can I add other fruits or vegetables?

Absolutely! Feel free to experiment by adding shredded carrots, chopped celery, or even pomegranate seeds to enhance texture and flavor.

Final Thoughts

Apple Cranberry Coleslaw is a delightful and versatile dish that brings bright, fresh flavors to your table. Its perfect mix of sweetness, tanginess, and crunch makes it a standout side any time of year, especially during the fall season. Give this recipe a try—you’ll quickly see why it’s become a beloved favorite for both casual meals and festive gatherings.

Apple Cranberry Coleslaw

Print Recipe

Apple Cranberry Coleslaw is a fresh and tangy fall side dish combining crisp green cabbage, sweet red apples, and tart dried cranberries with a creamy, lightly sweetened dressing. This colorful and crunchy salad offers a balanced blend of textures and flavors, perfect alongside grilled meats or holiday dinners. Quick and easy to prepare, it brings a vibrant twist to classic coleslaw that’s versatile and satisfying year-round.

Author: Maria
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (including chilling time)
Yield: 6 servings 1x
Category: Appetizers
Method: No cooking required
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables and Fruits

4 cups shredded green cabbage
2 medium red apples, cored and thinly sliced (leave skin on)
1 cup grated carrots
1/2 cup dried cranberries

Dressing

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Add-ins (Variations)

1/4 cup toasted pecans or walnuts
2 tablespoons chopped fresh parsley or cilantro
Pinch of cinnamon or cayenne pepper
Greek yogurt or vegan mayo in place of mayonnaise for alternative dressings

Instructions

Prepare the Vegetables and Fruit: Finely shred the green cabbage and grate the carrots. Core and thinly slice the red apples, keeping the skin on to retain color and nutrients. Set all prepared ingredients aside for assembly.
Mix the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey or maple syrup, salt, and black pepper until the dressing is smooth and well combined.
Combine Everything: In a large bowl, gently toss the shredded cabbage, grated carrots, sliced apples, and dried cranberries. Pour the dressing over the mixture and mix thoroughly until all ingredients are evenly coated but still retain their crunch.
Chill Before Serving: Refrigerate the coleslaw for at least 30 minutes to allow flavors to meld and the cabbage to soften slightly while maintaining crunchiness.

Notes

Choose firm, crisp apples like Granny Smith or Honeycrisp for best texture and flavor.
Slice apples just before mixing to prevent browning.
Use just enough dressing to lightly coat ingredients to maintain crunch.
If adding nuts, toast them lightly to enhance flavor and texture.
Add dressing gradually, starting with half and adding more as needed to avoid sogginess.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This coleslaw is best served cold and does not reheat well.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 14g
Sodium: 230mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 1g
Cholesterol: 5mg

Keywords: Apple, Cranberry, Coleslaw, Fall side dish, Crunchy salad, Creamy dressing, Gluten free, Quick recipe, Holiday side