If you’re craving a salad that’s crisp, colorful, and full of zing, let me introduce you to Apple Cranberry Coleslaw. This delightful side dish packs together crunchy cabbage, sweet-tart apples, chewy cranberries, and a creamy dressing that brings it all together. Perfect for picnics, holiday tables, or a simple weeknight dinner, this coleslaw is as gorgeous as it is delicious. Its blend of textures and flavors creates a refreshing twist on the classic, making it a favorite for anyone who loves a good balance of sweet, tangy, and savory in every bite.

Apple Cranberry Coleslaw Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Apple Cranberry Coleslaw is in its simplicity—each ingredient plays a unique role in building flavor, texture, and eye-catching color. These essentials come together quickly, and you probably have most of them waiting in your kitchen right now!

Green cabbage (4 cups, shredded): The classic coleslaw base, providing crunch and a fresh, mild flavor that pairs perfectly with sweet and tangy accents.
Red cabbage (1 cup, shredded): Adds a pop of color and a slightly peppery bite for extra depth.
Apple (1 large, julienned or thinly sliced): For best results, use a tart apple like Granny Smith for contrast, or go sweeter with Fuji for a gentler touch.
Dried cranberries (1/2 cup): These little jewels bring chewy sweetness and a hint of tartness that brighten up every forkful.
Green onions (1/4 cup, sliced): A gentle sharpness that keeps the salad lively without overpowering.
Pecans (1/4 cup, chopped, optional): Totally optional, but highly recommended for a nutty crunch that pairs beautifully with the fruits and veggies.
Mayonnaise (1/2 cup): The creamy backbone of the dressing, making every bite luscious.
Apple cider vinegar (2 tablespoons): Adds a tangy lift that keeps the slaw bright and refreshing.
Honey (1 tablespoon): Just enough sweetness to balance the vinegar and round things out.
Dijon mustard (1 teaspoon): For a little zip and complexity in the dressing.
Salt (1/4 teaspoon): Enhances all the flavors and keeps the slaw from tasting flat.
Black pepper (1/4 teaspoon): Adds a subtle heat and depth to the overall dish.

How to Make Apple Cranberry Coleslaw

Step 1: Prep the Produce

Start by shredding the green and red cabbage using a sharp knife or a mandoline for even, thin strips. Next, core your apple and slice it into matchsticks or thin slices—no need to peel unless you really prefer it. Slice the green onions and roughly chop the pecans, if you’re using them. Having everything prepped and ready to go makes mixing a breeze.

Step 2: Mix the Slaw Base

In a large mixing bowl, combine the shredded green cabbage, red cabbage, apple, dried cranberries, sliced green onions, and chopped pecans. Give everything a gentle toss so the fruits and veggies are evenly distributed. This is where the vibrant medley really starts to come together!

Step 3: Whisk the Creamy Dressing

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the mixture is smooth and glossy. This simple dressing is the secret that ties all the flavors and textures together, making Apple Cranberry Coleslaw irresistible.

Step 4: Combine and Toss

Pour the dressing over your slaw mixture and use tongs or two large spoons to toss everything until every shred and slice is coated. Take a moment to appreciate the beautiful colors! If you like your slaw a little lighter on dressing, start with half and add more to taste.

Step 5: Chill and Serve

Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This brief chill time allows the flavors to meld and transforms the texture from just-mixed to perfectly cohesive. Serve cold—and get ready for compliments!

How to Serve Apple Cranberry Coleslaw

Garnishes

A final sprinkle of extra cranberries or a handful of toasted pecans on top makes your Apple Cranberry Coleslaw look as inviting as it tastes. A few paper-thin apple slices fanned out on top are also a lovely touch if you’re serving guests. If you want to add even more color, scatter a few finely chopped chives or parsley leaves for a fresh finish.

Side Dishes

Apple Cranberry Coleslaw pairs beautifully with so many main dishes. It’s a classic companion for grilled chicken, pulled pork sandwiches, or roast turkey. Try it alongside burgers, veggie patties, or even fish tacos for a refreshing contrast that wakes up your whole plate.

Creative Ways to Present

Serving this coleslaw doesn’t have to be limited to a big salad bowl! Try piling it high on sliders or stuffing it into pita pockets for a fun twist. For parties, portion the slaw into small cups or mason jars for a grab-and-go appetizer. However you present it, Apple Cranberry Coleslaw always adds a burst of color to the table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Apple Cranberry Coleslaw, simply store it in an airtight container in the refrigerator. The flavors actually get even better after a few hours, but for best texture, enjoy within 2-3 days. The cabbage stays crisp, and the dressing keeps everything fresh and vibrant.

Freezing

Coleslaw is generally best enjoyed fresh, and Apple Cranberry Coleslaw is no exception. Freezing isn’t recommended, as the creamy dressing can separate and the cabbage will lose its crunch once thawed. If you do want to get ahead, prep the veggies and keep the dressing separate until you’re ready to serve.

Reheating

No need to reheat—Apple Cranberry Coleslaw is meant to be enjoyed cold! If you’re pulling it out from the fridge, give it a quick toss before serving to redistribute the dressing and refresh the flavors.

FAQs

Can I make Apple Cranberry Coleslaw dairy-free?

Absolutely! Simply use a plant-based or vegan mayonnaise in place of regular mayo. The rest of the ingredients are naturally dairy-free, so you can easily adapt this recipe for all dietary preferences.

What type Side Dish

A tart apple like Granny Smith creates a nice contrast with the sweet cranberries and dressing, but if you prefer a sweeter flavor, Fuji or Honeycrisp apples work beautifully too. The key is to use a crisp, firm apple that won’t go mushy.

Can I make Apple Cranberry Coleslaw ahead of time?

Yes! In fact, letting it chill for a few hours helps the flavors meld. Just wait to add the pecans until just before serving to keep them crunchy, and store in an airtight container in the fridge.

Is it possible to make this recipe without mayonnaise?

If you prefer a lighter or egg-free option, you can swap the mayonnaise for plain Greek yogurt, or use half yogurt and half mayo for a tangier, lighter coleslaw. The dressing will still be wonderfully creamy!

What else can I add to customize the coleslaw?

Feel free to get creative! Try adding shredded carrots for extra color, or swap pecans for walnuts or sunflower seeds. If you like a little heat, a pinch of cayenne or diced jalapeño can give it a gentle kick.

Final Thoughts

I hope you’re as excited to try Apple Cranberry Coleslaw as I am to share it with you. It’s a simple, crowd-pleasing way to add freshness and flavor to any meal. Whether you serve it at your next barbecue or as a colorful side for dinner, I promise it’ll quickly become a favorite in your kitchen!

Apple Cranberry Coleslaw Recipe

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4.8 from 28 reviews

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

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Description

Apple Cranberry Coleslaw is a vibrant and refreshing side dish that combines shredded green and red cabbage with crisp apples, dried cranberries, and a creamy, tangy dressing made from mayonnaise, apple cider vinegar, honey, and Dijon mustard. This no-cook slaw is perfect for fall gatherings, pairing wonderfully with grilled meats or as a flavorful topping for sandwiches and tacos.

Ingredients

Scale

Vegetables and Fruits

4 cups shredded green cabbage
1 cup shredded red cabbage
1 large apple, julienned or thinly sliced
1/2 cup dried cranberries
1/4 cup sliced green onions

Nuts (Optional)

1/4 cup chopped pecans

Dressing

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the Vegetables and Fruits: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, julienned or thinly sliced apple, dried cranberries, sliced green onions, and chopped pecans if using. Toss them gently to mix all the elements uniformly.
Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined. This mixture adds a creamy and tangy flavor that complements the fresh ingredients.
Combine Slaw and Dressing: Pour the dressing over the slaw mixture. Toss everything together thoroughly so that all ingredients are evenly coated with the dressing, ensuring every bite has a balanced taste.
Chill to Blend Flavors: Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. Chilling allows the flavors to meld together, enhancing the overall taste and texture.
Serve Cold: Serve the Apple Cranberry Coleslaw cold as a refreshing side dish with your favorite meals, such as grilled meats or as a crunchy topping for sandwiches and tacos.

Notes

Use a tart apple like Granny Smith for a sharp contrast or a sweeter one like Fuji for a milder flavor.
This slaw pairs excellently with grilled meats and adds a crunchy, fruity element as a topping on sandwiches and tacos.
Chilling the slaw for longer enhances the flavor melding but do not leave too long to keep the crisp texture of the cabbage and apples.
For a nut-free version, omit the pecans or substitute with sunflower seeds for crunch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American