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Apple Cranberry Coleslaw

Apple Cranberry Coleslaw
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

Find it online: https://tastebudtrek.com/apple-cranberry-coleslaw/