If you’re looking for a crisp, refreshing side dish that captures the brightness of apples and the bold tang of cranberries, this Apple Cranberry Coleslaw Recipe is just what you need. Its crunchy cabbage base is tossed with colorful veggies and fruit, then brought together with a creamy, slightly sweet dressing that’s incredibly simple to whip up. Whether you’re bringing it along to a potluck, serving it at a holiday table, or just craving something light and vibrant, this slaw is always a hit with friends and family.

Apple Cranberry Coleslaw Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Apple Cranberry Coleslaw Recipe lies in its straightforward, wholesome ingredients. Each one plays a vital role, offering fresh crunch, vibrant color, a touch of sweetness, and just the right amount of tang to create a balanced, memorable side.

Shredded green cabbage (4 cups): The essential backbone of coleslaw, bringing hearty crunch and a mild flavor that’s perfect for soaking up the dressing.
Shredded red cabbage (1 cup, optional): For a pop of color and a slightly earthier crunch, red cabbage makes the slaw look extra inviting.
Apple (1 medium, julienned or finely chopped): Adds juicy sweetness and a fresh, fruity bite in every forkful—Honeycrisp or Gala work wonderfully.
Dried cranberries (1/2 cup): Tiny bursts of tartness and sweetness, they really play up the fall vibes in this recipe.
Shredded carrots (1/3 cup): These lend a splash of orange color and a touch of natural sweetness.
Sliced green onions (1/4 cup): A gentle oniony note that brightens the salad without overpowering.
Mayonnaise (1/3 cup): The creamy base for the dressing; use a good-quality mayo for best flavor.
Apple cider vinegar (1 tablespoon): For a zippy tang that beautifully balances the creamy and sweet components.
Honey or maple syrup (1 tablespoon): Either sweetener works to add depth and a hint of autumnal warmth.
Dijon mustard (1 teaspoon): Adds a gentle bite and helps to emulisfy the dressing.
Salt (1/4 teaspoon): Just enough to make all the flavors pop.
Black pepper (1/8 teaspoon): For that finishing touch of warmth and subtle spice.

How to Make Apple Cranberry Coleslaw Recipe

Step 1: Combine the Veggies, Fruit, and Cranberries

Start by reaching for a large mixing bowl and piling in all the good stuff: green cabbage, the optional red cabbage, apple, cranberries, shredded carrots, and sliced green onions. This vibrant mixture is already a delight to look at, and it sets a colorful stage for the rest of the Apple Cranberry Coleslaw Recipe.

Step 2: Whisk Up the Creamy Dressing

Grab a small bowl and combine the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper. Give everything a good whisk until it’s silky smooth, and you’ll instantly notice the enticing aroma. This dressing is what takes the slaw from simple to irresistible.

Step 3: Bring It All Together

Pour the creamy dressing over the cabbage and apple mixture, then toss, toss, toss! You want every bite of crunchy veggies and tart cranberries to be coated with dressing. Take your time—this is where all the flavors start to mingle and get friendly.

Step 4: Chill and Let the Flavors Meld

Don’t skip this step! Cover your bowl and pop it in the fridge for at least 20 minutes. Letting the Apple Cranberry Coleslaw Recipe rest allows all the flavors to marinate, the cranberries to plump up, and the cabbage to soften slightly while keeping its crunch. Serve it cold and dig in.

How to Serve Apple Cranberry Coleslaw Recipe

Garnishes

To add extra flair to your Apple Cranberry Coleslaw Recipe, sprinkle the top with a handful of chopped walnuts or sunflower seeds right before serving. Not only do these garnishes provide a delightful crunch, but they also pair perfectly with the sweet-tart apple and cranberry vibe. For even more color, a few extra slivers of green onion or a shower of finely chopped parsley can make this slaw truly pop on the table.

Side Dishes

This slaw is a natural sidekick for all sorts of mains. Pair it with juicy grilled chicken, smoky pulled pork sandwiches, classic hamburgers, or even your favorite vegetarian mains—it brings a refreshing contrast that never fails. During the holidays, serve it alongside roasted turkey, ham, or as a punchy addition to a winter potluck.

Creative Ways to Present

Up your appetizer game by tucking this slaw into lettuce cups or slider buns for a playful handheld snack. For BBQs or picnics, try layering it into mason jars for a portable, make-ahead side. You can even toss a generous pile of Apple Cranberry Coleslaw Recipe onto fish tacos for a sweet-tangy crunch that’s guaranteed to win compliments.

Make Ahead and Storage

Storing Leftovers

Leftover Apple Cranberry Coleslaw Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The cabbage will gradually soften and absorb more flavors, making day-old slaw even more delicious. Just give it a good toss before serving again to redistribute the dressing.

Freezing

Coleslaw is best enjoyed fresh, and freezing isn’t recommended for this Apple Cranberry Coleslaw Recipe. The creamy dressing may separate and the veggies will lose their vibrant crunch and color after thawing. If you must freeze, do so without the dressing and add it fresh when ready to serve.

Reheating

This dish is meant to be served cold and does not require reheating. If you like a little extra chill, give it a stir and pop it back into the fridge briefly before serving. If the coleslaw looks a bit dry after storage, you can always add a touch more mayo or a splash of vinegar to revive it.

FAQs

Can I use different kinds of apples in this coleslaw?

Absolutely! While sweet apples like Honeycrisp or Gala add great flavor and crunch, tart varieties like Granny Smith can bring an extra zippy bite. Feel free to experiment and find your favorite blend for this Apple Cranberry Coleslaw Recipe.

What can I substitute for mayonnaise?

If you want a lighter alternative, plain Greek yogurt works wonderfully and adds a little tang. You can even use a mix of yogurt and light mayo, or try a vegan mayo to keep things dairy-free.

How far ahead can I make this coleslaw?

You can prepare this Apple Cranberry Coleslaw Recipe up to a day in advance. In fact, making it ahead allows the flavors to meld beautifully. Just store it tightly covered in the fridge and toss again before serving.

Can I add nuts or seeds?

Yes! Chopped walnuts, pecans, or sunflower seeds add fantastic crunch and a nutty depth. If allergies are a concern, pepitas or crunchy roasted chickpeas are a great swap-in for extra texture.

Is this coleslaw gluten-free?

Yes, this Apple Cranberry Coleslaw Recipe is naturally gluten-free as written. Just check your mustard and mayonnaise labels if you’re cooking for someone with a gluten sensitivity.

Final Thoughts

I hope you’ll give this Apple Cranberry Coleslaw Recipe a try soon! Whether you’re planning a special gathering or just want to liven up dinner, this colorful, flavor-packed slaw is sure to become a new favorite at your table. Let it surprise you with just how much a few simple ingredients can shine.

Apple Cranberry Coleslaw Recipe

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4.9 from 23 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Apple Cranberry Coleslaw is a refreshing and colorful twist on traditional coleslaw. The combination of sweet apple, tart cranberries, and creamy dressing makes it a perfect side dish for any occasion.

Ingredients

Scale

For the Coleslaw:

4 cups shredded green cabbage
1 cup shredded red cabbage (optional)
1 medium apple, julienned or finely chopped
1/2 cup dried cranberries
1/3 cup shredded carrots
1/4 cup sliced green onions

For the Dressing:

1/3 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Prepare the Coleslaw: In a large bowl, combine green cabbage, red cabbage (if using), apple, cranberries, carrots, and green onions.
Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Combine: Pour the dressing over the slaw mixture and toss until evenly coated.
Chill: Refrigerate for at least 20 minutes before serving.
Serve: Serve cold and enjoy!