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
Scale
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.
