If you’re on the lookout for a fresh and tangy side that brings a burst of color and flavor to your table, the Cranberry Apple Coleslaw Recipe is exactly what you need. It’s a delightful twist on traditional coleslaw, combining the crisp crunch of cabbage with the natural sweetness of apples and the vibrant punch of dried cranberries. The creamy, slightly tangy dressing perfectly complements every bite, creating a harmonious blend that’s refreshing and satisfying. Whether you’re hosting a summer barbecue or simply craving a delicious salad, this recipe is a showstopper that’s incredibly easy to whip up and enjoy.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that each play a crucial role in delivering the perfect balance of sweet, tart, and savory flavors. The combination of crunchy cabbage and juicy apples creates a textured base, while dried cranberries add bursts of tartness and a beautiful pop of color. The creamy dressing pulls everything together with a subtle sweetness and a hint of tang, making this salad irresistible.
- 1 medium head green cabbage: Provides the classic crunchy and fresh foundation for your coleslaw.
- 2 medium apples (Honeycrisp or Fuji): These varieties offer a sweet, crisp bite that pairs wonderfully with the cabbage.
- 1 cup dried cranberries: Adds a tangy sweetness and vibrant color contrast throughout the salad.
- 1/2 cup chopped walnuts (optional): Gives a delightful nutty crunch and enhances the overall texture.
- 1/2 cup mayonnaise: Creates a creamy, rich dressing that ties all the ingredients together.
- 1/4 cup apple cider vinegar: Brings a subtle tang and brightness to the dressing.
- 2 tablespoons honey or maple syrup: Adds natural sweetness to balance the tanginess.
- 1 tablespoon Dijon mustard: Offers a gentle kick and depth of flavor in the dressing.
- 1 teaspoon celery seeds: Provides a warm, slightly nutty spice that complements the crunchiness.
- 1/4 teaspoon salt (or to taste): Enhances the overall flavors and balances sweetness.
- 1/4 teaspoon black pepper (or to taste): Adds a subtle heat and rounds out the seasoning.
How to Make Cranberry Apple Coleslaw Recipe
Step 1: Shred the Cabbage
Start by finely shredding your medium-sized head of green cabbage. This ensures each bite has a delicate crunch that will soak up the dressing beautifully. Place the shredded cabbage in a large mixing bowl to prepare it for the other fresh ingredients.
Step 2: Prepare the Apples
Core and dice the apples into bite-sized pieces. Using Honeycrisp or Fuji apples gives your coleslaw a perfect balance of sweetness and crispness. Add the diced apples to the bowl with the cabbage, allowing their fresh juiciness to mingle with the greens.
Step 3: Add Cranberries and Walnuts
Next, toss in a full cup of dried cranberries for that lovely pop of tartness and vibrant color. If you’re someone who loves a bit of crunch, the optional chopped walnuts are your best friend here—they bring a nutty depth and pleasant texture contrast.
Step 4: Whisk the Dressing
In a separate small bowl, whisk together the creamy mayonnaise, tangy apple cider vinegar, sweet honey or maple syrup, sharp Dijon mustard, celery seeds, salt, and black pepper. This dressing is the heart of the Cranberry Apple Coleslaw Recipe, tying all the flavors together with a smooth, tangy sweetness.
Step 5: Combine and Toss
Pour your freshly made dressing over the cabbage, apples, cranberries, and walnuts. Toss everything gently but thoroughly to ensure every shred and chunk is beautifully coated with that flavorful, creamy goodness.
Step 6: Chill and Marinate
Place your coleslaw in the refrigerator for at least 30 minutes before serving. This resting period allows the flavors to meld perfectly and the textures to marry, resulting in every forkful tasting delightfully fresh and harmonious.
How to Serve Cranberry Apple Coleslaw Recipe
Garnishes
Elevate the presentation by garnishing your Cranberry Apple Coleslaw Recipe with a sprinkle of extra chopped walnuts or whole cranberries on top. A tiny scatter of fresh parsley or a few celery leaves can add a lovely herbal note and a boost of vibrant green color.
Side Dishes
This coleslaw pairs wonderfully with grilled meats like chicken or pork, offering a refreshing counterpoint to smoky and savory flavors. It’s also fantastic alongside sandwiches, burgers, or as a stand-alone light lunch, bringing a crisp, sweet, and tangy element to your meal.
Creative Ways to Present
For a fun twist, serve this coleslaw in small individual mason jars or clear bowls to showcase the beautiful layers of cabbage, apples, and cranberries. Another idea is to spoon it onto toasted baguette slices as a unique, crunchy appetizer or alongside grain bowls for added texture and flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cranberry Apple Coleslaw Recipe stored in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it a perfect make-ahead salad for busy days or impromptu meals.
Freezing
Because of the fresh, crunchy vegetables and creamy dressing, freezing coleslaw is not recommended. Freezing can cause the cabbage and apples to become mushy and watery upon thawing, which will affect the texture and enjoyment of this vibrant salad.
Reheating
This Cranberry Apple Coleslaw Recipe is best enjoyed cold or at room temperature. Since it is a fresh, crisp salad, reheating is unnecessary and would diminish the distinct textures and flavors that make this dish so delicious.
FAQs
Can I use red cabbage instead of green cabbage?
Absolutely! Red cabbage will add a beautiful purple hue and slightly earthier flavor, which can make your Cranberry Apple Coleslaw Recipe even more visually striking and tasty.
What if I don’t have mayonnaise?
You can substitute mayonnaise with Greek yogurt for a lighter, tangier dressing. It will still provide creaminess but with fewer calories and a fresh twist.
How can I make this coleslaw vegan?
Simply replace the mayonnaise with a vegan mayo alternative and use maple syrup instead of honey, and this Cranberry Apple Coleslaw Recipe will be completely plant-based without losing any of its deliciousness.
Can I prepare this coleslaw in advance?
Yes! Preparing the coleslaw a few hours ahead or even the day before helps the flavors meld beautifully. Just give it a quick toss before serving to redistribute the dressing.
What other fruits could I add to this coleslaw?
Pears, grapes, or even pomegranate seeds are fantastic additions that bring different textures and sweetness levels, complementing the apples and cranberries perfectly in this recipe.
Final Thoughts
There’s something truly special about the way the Cranberry Apple Coleslaw Recipe balances sweet, tart, creamy, and crunchy elements all in one bowl. It’s a dish that feels like a warm hug from the inside—fresh and comforting at the same time. I really hope you give this recipe a try because once you taste how beautifully everything works together, it’s bound to become a favorite go-to side that you’ll reach for again and again.
Print
Cranberry Apple Coleslaw Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Apple Coleslaw is a vibrant and refreshing side dish perfect for any occasion. Combining crunchy green cabbage, sweet-tart apples, chewy dried cranberries, and optional walnuts, it’s tossed in a creamy, tangy dressing featuring apple cider vinegar, honey, and Dijon mustard. Ideal for picnics, barbecues, or as a crisp accompaniment to your meals.
Ingredients
Vegetables & Fruits
- 1 medium head green cabbage
- 2 medium apples (Honeycrisp or Fuji)
Dried Fruit & Nuts
- 1 cup dried cranberries
- 1/2 cup chopped walnuts (optional)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Shred the cabbage: Finely shred the green cabbage and place it in a large mixing bowl, ensuring the pieces are thin for the best texture and flavor balance.
- Prepare the apples: Core and dice the Honeycrisp or Fuji apples into bite-sized pieces, then add them to the bowl with the cabbage.
- Add dried cranberries and walnuts: Incorporate the dried cranberries and, if using, the chopped walnuts to provide a chewy and crunchy contrast to the fresh produce.
- Make the dressing: In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, celery seeds, salt, and black pepper until smooth and well combined.
- Toss the salad: Pour the dressing over the cabbage mixture and toss thoroughly to ensure everything is evenly coated with the creamy and tangy dressing.
- Refrigerate before serving: Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld beautifully and enhance the overall taste.
Notes
- For best results, shred the cabbage very finely to improve texture and absorb the dressing better.
- Honeycrisp or Fuji apples are recommended for their sweet and crisp qualities, but Granny Smith can be used for a tarter coleslaw.
- Walnuts add a nice crunch but can be omitted or substituted with pecans or almonds for variety or allergy considerations.
- Adjust honey or maple syrup based on your preferred sweetness level.
- This coleslaw keeps well covered in the refrigerator for up to 2 days.
