A refreshing and tangy cranberry apple coleslaw combining crisp cabbage, sweet apples, and dried cranberries, all tossed in a creamy honey apple cider vinegar dressing. Perfect as a side dish to brighten up any meal.
Total Time:30 minutes
Yield:6 servings
Ingredients
Main Ingredients
4 cups shredded green or red cabbage
1 large apple, julienned or thinly sliced
½ cup dried cranberries
1 carrot, shredded
¼ cup thinly sliced red onion (optional)
Topping
¼ cup chopped walnuts or sunflower seeds (optional)
Dressing
½ cup mayonnaise or Greek yogurt
1 tbsp apple cider vinegar
1 tbsp honey or maple syrup
Salt and pepper to taste
Instructions
Prep the Produce: Wash and finely shred the cabbage using a sharp knife or food processor. Julienne or thinly slice the apple. Shred the carrot and thinly slice the red onion if using.
Make the Dressing: In a separate bowl, whisk together the mayonnaise or Greek yogurt, apple cider vinegar, honey or maple syrup, salt, and pepper until smooth and creamy.
Combine Ingredients: In a large mixing bowl, toss together the shredded cabbage, sliced apples, dried cranberries, shredded carrot, and sliced onion.
Add Dressing: Pour the prepared dressing over the slaw mixture and stir until all ingredients are evenly coated.
Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and develop a tangy sweetness.
Serve and Garnish: Just before serving, sprinkle chopped walnuts or sunflower seeds on top for added crunch and texture.
Notes
Use Greek yogurt in place of mayonnaise for a lighter, tangier dressing.
Substitute walnuts with sunflower seeds or omit nuts for a nut-free version.
Julienned apples help the slaw absorb the dressing better while maintaining some crispness.
Refrigeration enhances the flavor melding, but avoid making it too far in advance to keep the apples from browning excessively.
Add a pinch of celery seed to the dressing for an extra layer of classic coleslaw flavor.
