Cranberry Apple Coleslaw Recipe

If you're on the lookout for a refreshing, vibrant side dish that brightens any meal, look no further than this Cranberry Apple Coleslaw Recipe. It’s perfect for warm-weather barbecues, cozy holiday dinners, or whenever you want a crisp, sweet-tart crunch on your plate. This coleslaw blends tart cranberries, crisp apples, and crunchy cabbage with a creamy, tangy dressing—making it a fantastic way to add color and flavor to your table.

Jump to:

• In the Kitchen
• Ingredients at a Glance
• How to Make Cranberry Apple Coleslaw Recipe
• Things to Remember
• Ways to Serve It
• Make-Ahead & Keeping Fresh
• Frequently Asked Questions
• Final Thoughts
• Full Printable Recipe

Ingredients at a Glance

For the best Cranberry Apple Coleslaw Recipe, fresh, crisp vegetables and apples are key. I usually choose a tart apple variety like Granny Smith or a sweet-tart Fuji to get that perfect balance. Dried cranberries add chewiness and tang, so pick ones that are plump and moist, not overly sweetened.

• Cabbage: Fresh and firm heads of green or red cabbage provide the crunchy base and vibrant color.
• Apple: Pick crisp, juicy varieties and slice thinly for even layering of flavor and texture.
• Dried Cranberries: Look for natural or lightly sweetened versions to keep the balance bright.
• Carrot: Adds sweetness and color; fresh carrots with a firm snap work best.
• Red Onion (optional): Use thin slices sparingly for a mild bite that blends well into the slaw.
• Walnuts or Sunflower Seeds (optional): Toast them for a nutty crunch that complements the creamy dressing.
• Dressing Ingredients: Mayonnaise or Greek yogurt for creaminess, apple cider vinegar for tang, honey or maple syrup for sweetness, plus salt and pepper to taste.

How to Make Cranberry Apple Coleslaw Recipe

Step 1 — Prep and Shred the Produce

Begin by rinsing your cabbage thoroughly, then shred it finely using a sharp knife or a food processor with a shredding disc. The finer the shred, the better the dressing coats each piece. Next, julienne or thinly slice your apple to match the cabbage size for a harmonious texture. Don’t forget the carrot — shred it finely for a sweet pop of color. If you’re using red onion, slice it paper-thin so it blends subtly without overwhelming the salad.

Step 2 — Whisk Together the Dressing

In a separate bowl, mix the mayonnaise or Greek yogurt with apple cider vinegar and honey (or maple syrup). Whisk well until you get a creamy, smooth dressing. Season generously with salt and pepper—this step is important as it brings all the flavors into balance. I always taste here to make sure the dressing isn’t too sharp or too sweet, adjusting as needed to suit your preference.

Step 3 — Toss Everything Together

In a large bowl, combine the shredded cabbage, apples, dried cranberries, shredded carrot, and onion slices. Pour your luscious dressing over the top, then toss thoroughly until everything is evenly coated. You’ll notice the colors brighten and the aroma of sweet and tangy mingling—it’s a wonderful sign you’re nearly there.

Step 4 — Chill and Garnish to Finish

Cover your bowl and refrigerate for at least 30 minutes before serving. This resting time lets the flavors marry and the dressing soften the cabbage slightly, making each bite tender but still crisp. Just before serving, sprinkle chopped toasted walnuts or sunflower seeds on top to add a toasty crunch that takes the slaw to another level.

Ways to Serve It

Finishing Touches

I love sprinkling toasted walnuts or sunflower seeds over the Cranberry Apple Coleslaw Recipe just before serving. These add a satisfying crunch and toasty richness that elevates the dish beyond your typical slaw. A quick dusting of freshly cracked black pepper or a few fresh herb leaves—like parsley or mint—adds a lovely fresh note that brightens everything up further.

Plays Well With

This cranberry apple coleslaw is a natural partner for grilled chicken, pulled pork sandwiches, or even as a zesty topping for tacos. It also complements roasted root vegetables or hearty grain bowls beautifully, lending a crisp, sweet contrast that balances richer flavors.

Simple Plating Upgrades

For weeknight dinners, serve the coleslaw in a pretty bowl with a few reserved apple slices on top for a fresh look. For special occasions, consider layering it in clear glasses or mason jars and garnishing with a sprinkle of seeds and a sprig of fresh herbs—instant elegance with little effort.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftover Cranberry Apple Coleslaw Recipe in an airtight container in the refrigerator for up to 3 days. I find glass containers with tight lids work best to keep it fresh and prevent odors from other foods from seeping in. The slaw may soften slightly over time, but it retains its flavor well.

Freezing Tips

This coleslaw isn’t ideal for freezing because the cabbage and apples lose their crisp texture after thawing. For the best eating experience, it’s better enjoyed fresh or chilled from the fridge.

Reheating Cranberry Apple Coleslaw Recipe Without Drying Out

Since coleslaw is meant to be served cold or at room temperature, reheating isn’t recommended. If you want to serve it slightly warmer, allow it to sit out for about 15 minutes to take the chill off without sacrificing its refreshing texture.