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

Cook Mode Prevent your screen from going dark

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

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 9g
Sodium: 180mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 1g
Cholesterol: 5mg