Apple Cranberry Coleslaw is a fresh and tasty twist on the classic side dish. It combines crunchy shredded cabbage with crisp apple slices and tangy cranberries, creating a colorful mix of sweet and tart flavors. The creamy dressing brings everything together into a light, refreshing salad that’s perfect for any meal.
I love making this coleslaw because it brightens up a table with its vibrant colors and adds a nice contrast to grilled foods or sandwiches. Sometimes I like to toss in a handful of chopped nuts for extra crunch, but it’s delicious just as is. It’s one of those easy recipes that everyone seems to enjoy without much effort.
This coleslaw is great to bring to picnics, barbecues, or even weeknight dinners. I usually make it a little ahead to let the flavors blend, but it stays crisp and fresh for hours. It’s a fun way to sneak in some fruit and veggies side-by-side, making it a hit with both kids and adults alike.
Key Ingredients & Substitutions
- Green and Purple Cabbage
- These two add crunch and color to your coleslaw. If you prefer, you can use all green cabbage or a mix with Napa cabbage for a milder texture.
- Apple
- I like using a crisp apple like Fuji or Honeycrisp to keep the slices fresh and crunchy. Granny Smith works well too for a tart contrast.
- Dried Cranberries
- They bring sweetness and chewiness. If you don’t have cranberries, raisins or chopped dried cherries are good swaps.
- Mayonnaise
- This is the base of the dressing. For a lighter version, try Greek yogurt or a mix of mayo and yogurt.
- Apple Cider Vinegar & Honey
- These balance the creaminess with a touch of tang and sweetness. You can adjust the honey amount depending on your taste or substitute with maple syrup.
How Can I Keep the Apple Slices from Browning?
To make sure your apple slices stay fresh-looking and don’t turn brown too quickly, try these tips:
- Toss the sliced apples in a little lemon juice or vinegar right after cutting. This slows down oxidation.
- Slice apples just before mixing them in so they stay crisp.
- Mix the coleslaw dressing and apples quickly and refrigerate the salad to keep it fresh.
These simple steps keep your coleslaw looking bright and appetizing longer!
Equipment You’ll Need
- Large mixing bowl – perfect for tossing all the veggies and dressing together without spills.
- Sharp knife – helps you slice the apple thin and evenly for the best texture.
- Cutting board – gives you a safe spot to chop and slice ingredients.
- Measuring spoons – handy for getting your vinegar and honey just right.
- Whisk or fork – makes mixing the dressing smooth and easy.
Flavor Variations & Add-Ins
- Add toasted pecans or walnuts for a crunchy, nutty twist that pairs well with the sweetness.
- Swap apple with pears for a softer, sweeter bite that’s nice in fall recipes.
- Stir in some shredded sharp cheddar to add a creamy, tangy layer to the coleslaw.
- Mix in fresh herbs like chopped parsley or cilantro to brighten the flavor and add freshness.
Apple Cranberry Coleslaw
Ingredients You’ll Need:
For the Slaw:
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 large apple, cored and thinly sliced or julienned
- ½ cup dried cranberries
- 2 green onions, chopped
For the Dressing:
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes to chill in the refrigerator. The chilling helps the flavors come together and makes the coleslaw taste even better!
Step-by-Step Instructions:
1. Prepare the Vegetables and Fruit:
In a large bowl, mix together the shredded green cabbage, purple cabbage, and carrots. Add the thinly sliced apple, dried cranberries, and chopped green onions. Stir gently to combine all the fresh ingredients.
2. Mix the Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth. Add salt and black pepper to your taste. This creamy dressing will add a lovely tangy sweetness to your coleslaw.
3. Combine and Chill:
Pour the dressing over the cabbage mixture. Toss everything well until the slaw is evenly coated. Cover the bowl and refrigerate for at least 30 minutes. This lets the flavors blend nicely and the coleslaw chill for a refreshing taste.
4. Serve and Enjoy:
Before serving, toss the coleslaw once more. Taste and add extra salt or pepper if you like. Serve chilled as a perfect side dish alongside your favorite meals.
Can I Use Fresh Cranberries Instead of Dried?
Fresh cranberries are quite tart and firm compared to dried ones. If you want to use fresh, consider lightly cooking them with a bit of sugar to soften and sweeten before adding to the coleslaw.
How Long Can I Store Apple Cranberry Coleslaw?
Store leftover coleslaw in an airtight container in the fridge for up to 2 days. After that, the apples may brown and the cabbage can get soggy, so it’s best enjoyed fresh.
Can I Make This Coleslaw Ahead of Time?
Yes! Making it a few hours ahead and chilling it helps the flavors meld. Just give it a quick toss before serving to redistribute the dressing.
What Can I Substitute for Mayonnaise?
If you prefer a lighter or dairy-free option, try using Greek yogurt or a plant-based mayo. Both will keep the creamy texture and add a slight tang.