If you are craving a vibrant, crisp salad that effortlessly marries tart cranberries with the natural sweetness of apples, then this Apple Cranberry Coleslaw Recipe is your next must-try. It’s the perfect balance of crunchy green and red cabbages, juicy apples, chewy dried cranberries, and crunchy nuts all brought together by a luscious, tangy dressing that sings with fresh lemon and a hint of honey. Whether for a family picnic, a festive holiday table, or simply as a refreshing side to your weekday meal, this coleslaw elevates any dish with its bright colors, varied textures, and irresistible flavors.
Ingredients You’ll Need
Ingredients You’ll Need
Getting this Apple Cranberry Coleslaw Recipe right is all about using fresh, simple ingredients that each play their part beautifully. From the crunchy cabbages to the sweet apples and the creamy dressing, every component adds to a delightful medley of flavors and textures.
- Green cabbage (4 cups, finely shredded): The crunchy, mild base that holds all the flavors and adds great texture.
- Red cabbage (2 cups, finely shredded): Brings vibrant color and a slightly earthier flavor to the slaw.
- Carrots (2 large, peeled and grated): Adds sweetness and a lovely orange hue.
- Apples (2 medium, julienned or matchsticked): Choose Honeycrisp, Gala, or Fuji for their crisp sweetness; they add juiciness and freshness.
- Dried cranberries (1/2 cup): For a pop of tartness and chewy texture that contrasts perfectly with crunchy veggies.
- Sliced or slivered almonds (1/3 cup): Enhances crunchiness and introduces a subtle nuttiness; pecans or walnuts can be swapped in for variety.
- Green onions (3, thinly sliced): The white and light green parts add a gentle onion bite that lifts the entire salad.
- Fresh parsley (1 tbsp, finely chopped, optional): Adds a burst of fresh green color and a hint of herbal brightness.
- Mayonnaise (1/2 cup): Creates a creamy, luscious dressing foundation.
- Plain Greek yogurt or sour cream (1/4 cup): Brings tanginess and lightness, balancing the mayo’s richness.
- Apple cider vinegar (2 1/2 tbsp): Provides crisp acidity that brightens the dressing.
- Honey or pure maple syrup (1 1/2 tbsp): Offers gentle sweetness to marry all flavors.
- Dijon mustard (1 tsp): Adds subtle sharpness and depth to the dressing.
- Celery seed (1/4 tsp, optional): A classic coleslaw spice that adds a unique savory note.
- Fine sea salt (1/4 tsp, plus more to taste): Essential seasoning to enhance every ingredient.
- Freshly ground black pepper (1/4 tsp): Adds just the right touch of warmth and spice.
- Fresh lemon juice (1–2 tbsp): Provides brightness and helps prevent the apples from browning.
How to Make Apple Cranberry Coleslaw Recipe
Step 1: Prepare the Vegetables and Apples
Start by trimming away any tough outer leaves from your cabbages, then quarter and core them. Finely shred both the green and red cabbage with a sharp knife or food processor until you have the perfect crunch in every bite. Peel and grate the carrots to add sweet earthiness. When it’s time for the apples, core them and slice into thin matchsticks or julienne pieces, keeping the peel on for extra color and texture if you like. Toss the apples lightly with fresh lemon juice — this not only keeps them looking fresh but adds a bright burst of acidity.
Step 2: Combine the Veggies with Add-Ins
In a large mixing bowl, bring together the shredded cabbages, grated carrots, dried cranberries, nuts, and sliced green onions. If you love fresh herbs, sprinkle in the chopped parsley for a hint of color and added flavor. Gently toss everything together with clean hands or tongs to mix the ingredients evenly without bruising the delicate apples.
Step 3: Make the Creamy Dressing
In a separate bowl, whisk together mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey or maple syrup, and Dijon mustard. Add the celery seed if you desire that classic coleslaw flavor. Season with sea salt, black pepper, and the remaining lemon juice, whisking until the dressing becomes smooth, creamy, and well emulsified. Give it a taste and adjust the seasoning — more honey if you want it sweeter or a splash more vinegar for extra tanginess.
Step 4: Toss the Coleslaw with Dressing
Add your lemon-coated apples to the vegetable mixture, then pour about three-quarters of your dressing over the whole salad. Toss thoroughly to coat every shred and slice in creamy goodness. Depending on how juicy your cabbage is and how creamy you like your slaw, you might want to add a little more dressing. This part is all about personal preference, so keep tasting as you go!
Step 5: Chill and Let the Flavors Meld
Once everything is combined, cover the bowl tightly with plastic wrap or transfer the coleslaw to a lidded container and pop it into the fridge for at least 30 minutes. Ideally, let it rest for 1 to 2 hours — this chilling time softens the cabbage slightly and allows the beautiful flavors in this Apple Cranberry Coleslaw Recipe to marry fully into one delicious bite. Give it a final toss and taste before serving, adding a pinch more salt, pepper, or lemon juice if needed.
How to Serve Apple Cranberry Coleslaw Recipe
Garnishes
For an inviting presentation, sprinkle a handful of extra dried cranberries and nuts over the top just before serving. This simple garnish adds extra texture and highlights the gorgeous colors of the coleslaw, making your dish not only taste amazing but look irresistible too.
Side Dishes
This Apple Cranberry Coleslaw Recipe pairs beautifully with grilled chicken, turkey, or pork, making it a star side dish for backyard barbecues or cozy holiday meals. It also complements burgers and sandwiches wonderfully, bringing a refreshing crunch and a touch of sweetness that balances smoky or savory mains.
Creative Ways to Present
Want to dress up this coleslaw for entertaining? Serve it in crisp lettuce cups for a fresh handheld bite or layer it atop toasted baguette slices with a smear of cream cheese for sophisticated appetizers. You can even mix some into grain bowls or tacos to add crunch and zest.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Apple Cranberry Coleslaw Recipe, store them in an airtight container in the refrigerator. It keeps well for up to 2 days, though the apples may soften slightly, and the texture can mellow. Give it a gentle toss before serving to freshen it up.
Freezing
Because of the fresh apples and crunchy vegetables, freezing this coleslaw is not recommended as it will affect the texture and flavor once thawed. It’s best enjoyed fresh or refrigerated for a short time.
Reheating
This coleslaw is meant to be served cold or at room temperature, so reheating is unnecessary. If your salad has chilled too long in the fridge, you can let it sit at room temperature for 10-15 minutes before serving to enjoy its full flavor profile.
FAQs
Can I substitute the apples with other fruits?
Absolutely! While apples bring a fantastic crunch and sweetness, pears can be a lovely alternative, offering a softer texture and a slightly different flavor. Just make sure to toss them with lemon juice to prevent browning.
What can I use instead of mayonnaise?
If you’re looking for a lighter or vegan dressing, you can swap mayonnaise with extra Greek yogurt or a plant-based mayo alternative. This will keep the dressing creamy while adjusting the flavor slightly.
Is it necessary to use dried cranberries?
Dried cranberries add that perfect tart chewiness, but if you don’t have them, dried cherries or raisins can work well too. Fresh cranberries are too tart and firm, so they’re less ideal raw in this salad.
How long should I let the coleslaw rest before serving?
For the best results, chill the Apple Cranberry Coleslaw Recipe for at least 30 minutes, although 1-2 hours allows the flavors to blend beautifully and softens the cabbage just enough without losing its crunch.
Can I prepare this coleslaw in advance for a party?
Yes! It’s a fantastic make-ahead salad. Just complete the recipe as usual, keep it refrigerated, and give it a fresh toss before serving. The flavors often improve after resting, making it an ideal dish to prepare earlier in the day.
Final Thoughts
This Apple Cranberry Coleslaw Recipe is genuinely a delight to make and eat. It’s bursting with fresh, crunchy textures and a perfect balance of sweet, tart, and creamy flavors that elevate any meal. Whether you’re serving it at a casual family dinner or a festive gathering, it’s sure to become a favorite side that everyone will ask for again and again. Give this recipe a try and enjoy all the layers of deliciousness it brings to your table!
Print
Apple Cranberry Coleslaw Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and colorful Apple Cranberry Coleslaw combining crisp shredded green and red cabbage with sweet apples, tart dried cranberries, crunchy nuts, and a creamy tangy dressing. Perfect for a vibrant side dish at picnics, barbecues, or holiday meals.
Ingredients
For the coleslaw:
- 4 cups green cabbage, finely shredded (about 1/2 small head)
- 2 cups red cabbage, finely shredded (about 1/4 medium head)
- 2 large carrots, peeled and grated (about 1 1/2 cups)
- 2 medium apples (Honeycrisp, Gala, or Fuji), cored and julienned or matchsticked
- 1/2 cup dried cranberries
- 1/3 cup sliced or slivered almonds (or chopped pecans or walnuts)
- 3 green onions, thinly sliced (white and light green parts)
- 1 tablespoon fresh parsley, finely chopped (optional, for color)
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons honey or pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon celery seed (optional but classic for coleslaw)
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1–2 tablespoons fresh lemon juice (about 1/2 lemon), to taste
Instructions
- Prepare the vegetables: Remove any tough or damaged outer leaves from the cabbages. Cut the cabbage into quarters, remove the core, then finely shred using a sharp knife, mandoline, or food processor shredding blade. Measure out 4 cups shredded green cabbage and 2 cups shredded red cabbage and place them in a large mixing bowl. Peel the carrots and grate them on the large holes of a box grater. Add about 1 1/2 cups grated carrot to the bowl.
- Prep the apples: Just before making the dressing, core the apples. You can peel them or leave the peel on for color and texture. Cut the apples into thin matchsticks (julienne) or very thin slices; aim for bite-size pieces that won’t brown too quickly. Drizzle a little lemon juice (taken from the dressing’s lemon amount) over the cut apples and toss to coat lightly; this helps prevent browning and adds brightness. Set aside.
- Mix in add-ins: Add the dried cranberries, sliced or slivered almonds, and sliced green onions to the cabbage and carrot mixture. If using parsley, add it now. Toss gently with clean hands or tongs to lightly combine the ingredients.
- Make the dressing: In a separate medium bowl, combine the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey (or maple syrup), and Dijon mustard. Add the celery seed (if using), salt, pepper, and remaining lemon juice. Whisk until the dressing is completely smooth, creamy, and emulsified. Taste and adjust seasoning as needed for salt, sweetness, tang, or pepperiness.
- Combine coleslaw and apples: Add the prepared apples to the cabbage mixture. Pour about 3/4 of the dressing over the salad to start. Using tongs or clean hands, toss thoroughly from bottom to top so the dressing coats everything evenly. If the slaw looks a bit dry, add more of the remaining dressing until it reaches your preferred creaminess.
- Chill and rest: Cover the bowl tightly with plastic wrap or transfer the slaw to a lidded container. Refrigerate for at least 30 minutes, ideally 1–2 hours, before serving. This resting time allows the flavors to meld and the cabbage to soften slightly. Before serving, give the coleslaw another good toss, taste again, and adjust seasoning if needed.
- Serve: Transfer the Apple Cranberry Coleslaw to a serving bowl or platter. If desired, sprinkle a few extra dried cranberries and nuts on top for garnish. Serve chilled as a side dish with grilled chicken, turkey, pork, burgers, sandwiches, or holiday mains.
Notes
- Use a mix of green and red cabbage for color and texture contrast.
- Applying lemon juice to apples prevents browning and enhances flavor.
- Customize nuts based on your preference—almonds, pecans, or walnuts all work well.
- Chilling the coleslaw allows the flavors to meld and softens the cabbage slightly.
- Adjust the dressing ingredients to your taste for sweetness, acidity, or saltiness.
- Optional parsley adds a fresh green color but can be omitted if unavailable.
- This coleslaw pairs wonderfully with grilled or roasted meats and sandwiches.
