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Cranberry Apple Coleslaw: A Refreshing Twist You’ll Love

Cranberry Apple Coleslaw | Crisp, Creamy & Refreshingly Sweet!

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A refreshing and crunchy coleslaw featuring the sweet and tart flavors of cranberries and apples, perfect for any occasion.

Ingredients

Scale
  • 1 medium head of green cabbage, finely shredded (about 6 cups)
  • 2 medium apples (such as Honeycrisp or Fuji), cored and diced
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seeds
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions

  1. Thinly slice the cabbage using a sharp knife or mandoline. Aim for shreds about 1/8 inch thick. Place in a large bowl.
  2. Core and dice the apples into small, bite-sized pieces. Add to the bowl with the cabbage.
  3. Add the dried cranberries to the bowl. If using nuts, chop them coarsely and add them as well.
  4. Chop the parsley finely and add it to the bowl.
  5. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), and Dijon mustard.
  6. Add the celery seeds, salt, and pepper to the dressing.
  7. Whisk all dressing ingredients together until smooth and creamy.
  8. Pour the dressing over the cabbage, apple, cranberry, and nut mixture in the large bowl.
  9. Gently toss all ingredients together until evenly coated with dressing.
  10. Cover and refrigerate for at least 30 minutes (preferably an hour) before serving.
  11. Before serving, taste and adjust seasoning as needed.
  12. Serve chilled as a side dish.

Notes

  • For a vegan option, substitute mayonnaise with a plant-based alternative.
  • This coleslaw can be made a day in advance for the flavors to meld.
  • Adjust the sweetness of the dressing according to personal taste by adding more honey or maple syrup.

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