Looking for a crisp, vibrant, and zesty side dish that pairs with nearly everything? This Cranberry Apple Coleslaw brings together the crunch of cabbage, the sweetness of apples, and the tart punch of cranberries, all tossed in a creamy homemade dressing. Whether you’re prepping for a summer BBQ or holiday table, this dish stands out on flavor and presentation.
Don’t miss our guide to Honeycrisp Apple and Feta Salad for another delicious fruit-forward side idea.
Ingredients
For the Slaw:
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 large apple (Granny Smith or Honeycrisp), thinly sliced
- 1/2 cup dried or fresh cranberries
- 1/4 cup shredded carrots
- 1/4 cup chopped green onions
- 1/2 cup chopped walnuts or pecans (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey (or maple syrup for vegan option)
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
1. Prepare the Vegetables
Use a mandoline or sharp knife to finely shred the cabbage. Thinly slice the apple, grate the carrots, and chop the onions and nuts.
2. Mix the Salad Base
In a large mixing bowl, combine all shredded vegetables, cranberries, and nuts. Toss gently.
3. Whisk the Dressing
In a smaller bowl, whisk together mayonnaise, vinegar, honey, mustard, salt, and pepper until creamy and smooth.
4. Combine
Pour the dressing over the slaw mix. Toss until well-coated.
5. Chill & Serve
Refrigerate for at least 30 minutes to let the flavors develop. Stir again before serving.
Pro Tips for the Best Cranberry Apple Coleslaw
- Add a zesty kick with a splash of lemon juice or orange zest.
- Want it dairy-free? Use vegan mayo and maple syrup instead of honey.
- Try nutty crunch with sunflower seeds or pumpkin seeds.
- Hosting a BBQ? Serve this slaw alongside Grilled Salmon Salad for a healthy balance.
Serving Suggestions
| Occasion | Pair With | Serving Tip |
|---|---|---|
| Summer BBQ | Grilled meats or fish | Chill 30 mins before serving |
| Holiday Spread | Turkey, ham, or roasted root veggies | Garnish with extra cranberries |
| Weeknight Dinner | Tacos, sandwiches | Serve in lettuce cups or bowls |
Looking for inspiration? Try our Summer Corn Salad with Avocado for another easy, fresh side dish.
Storage and Make-Ahead
- Store in an airtight container in the fridge up to 3 days.
- Make-ahead tip: Prepare slaw and dressing separately; combine just before serving.
- Avoid sogginess: Add fresh cabbage or apples if texture fades after a day.
FAQs
PPA1: Can I use different types of apples in this coleslaw?
Yes! Try Fuji, Gala, or Braeburn apples for a sweeter touch.
PAA2: Is there a vegan version?
Absolutely. Use vegan mayo and maple syrup instead of honey.
PAA3: How can I make it spicier?
Add finely chopped jalapeños, cayenne pepper, or a dash of spicy mustard.
PAA4: Can I make it ahead of time?
Yes, just store the dressing and slaw separately and mix before serving.
PAA5: What nuts work best?
Pecans and walnuts add great crunch, but sunflower seeds work well too.
PAA6: Can I freeze it?
No, freezing affects the texture of cabbage and apples. Best served fresh.
Related Recipes You’ll Love
Check out our tangy Asian Cucumber Salad or the nutty sweet Cranberry Pistachio Shortbread Cookies to round out your meal.