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
Scale
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.
