Apple Cranberry Coleslaw
Apple Cranberry Coleslaw is a fresh and colorful twist on the classic coleslaw we all know and love. It’s packed with crunchy shredded cabbage, sweet and tart apples, and juicy…
Tip: save now, cook later.Apple Cranberry Coleslaw is a fresh and colorful twist on the classic coleslaw we all know and love. It’s packed with crunchy shredded cabbage, sweet and tart apples, and juicy cranberries that give each bite a burst of flavor and a lovely mix of textures. The dressing is light and tangy, making it a perfect side dish for any meal.
I love making this coleslaw when I want something bright and a little different to accompany my barbecue or picnic spread. The sweetness from the apples and cranberries balances perfectly with the crisp cabbage, and it’s always a crowd-pleaser. I usually chop the apples just before serving so they stay crisp, and sometimes I like to add a sprinkle of toasted nuts for an extra bit of crunch.
This coleslaw is great to make ahead too — the flavors have time to mingle and get even better the next day. I often bring it to potlucks because it’s easy to throw together and tends to disappear fast. It’s the kind of dish that feels fresh and comforting at the same time, making it one of my favorite go-to sides throughout the year.
Key Ingredients & Substitutions
Cabbage: Green cabbage adds crisp crunch and freshness. You can swap in Napa cabbage or a mix of green and purple cabbage for color and a slight flavor change.
Apples: Choose crisp varieties like Granny Smith or Honeycrisp to keep the texture firm. If you prefer sweeter coleslaw, Fuji or Gala apples work well too.
Dried Cranberries: These give a nice tart sweetness. If you don’t have cranberries, raisins or chopped dried cherries are great alternatives.
Mayonnaise: A creamy base for the dressing. For a lighter option, try Greek yogurt or a mix of yogurt and mayo.
Pecans/Walnuts: They add crunch and nuttiness. If you’re nut-free, toasted sunflower seeds or pumpkin seeds make a good substitute.
How to Keep Apples from Browning in Coleslaw?
Apples can turn brown quickly after cutting due to oxidation. To keep your coleslaw looking fresh:
- Toss the diced apples with a little lemon juice before adding them to the coleslaw. The acid slows browning.
- Add apples just before serving if possible, especially if you’re making the coleslaw in advance.
- Store the coleslaw covered tightly in the fridge to keep air out, which reduces browning.
Following these steps will help keep the bright, fresh look and taste of your Apple Cranberry Coleslaw for longer.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the veggies and dressing without spilling.
- Cutting board and sharp knife – essential for dicing apples, chopping nuts, and slicing cabbage cleanly.
- Measuring spoons and cups – to get the dressing ingredients just right.
- Whisk or fork – for mixing the dressing smooth and creamy.
- Salad tongs or large spoon – makes tossing the coleslaw easy and even.
Flavor Variations & Add-Ins
- Swap dried cranberries with golden raisins or chopped dried apricots for different sweetness and color.
- Add diced green onions or chives for a mild onion kick that brightens the salad.
- Mix in shredded red cabbage for extra crunch and a vibrant purple hue.
- Stir in some crumbled feta or goat cheese for a creamy, tangy contrast.
How to Make Apple Cranberry Coleslaw?
Ingredients You’ll Need:
For The Salad:
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 apple, diced (preferably Granny Smith or Honeycrisp)
- ½ cup dried cranberries
- ½ cup chopped celery
- ⅓ cup chopped pecans or walnuts (optional)
- ¼ cup finely chopped red onion
For The Dressing:
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh chopped parsley or dill for garnish (optional)
How Much Time Will You Need?
This simple coleslaw takes about 15 minutes to prepare. It’s best to chill it for at least 30 minutes afterward, so the flavors can mingle and deepen. Quick to make, and great to prepare ahead of time!
Step-by-Step Instructions:
1. Combine The Veggies and Fruit:
In a large bowl, toss together the shredded cabbage and carrots, diced apple, dried cranberries, chopped celery, nuts (if using), and chopped red onion. This colorful mix will be the base of your coleslaw.
2. Whisk The Dressing:
In a separate small bowl, whisk the mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until smooth. The dressing should be creamy with a nice tang and a touch of sweetness.
3. Mix Dressing into Salad:
Pour the dressing over the cabbage mixture and gently toss everything together until well coated. Be gentle to keep the apples and cranberries intact while making sure the flavors blend nicely.
4. Chill and Serve:
Cover the bowl and place it in the refrigerator for at least 30 minutes. This resting time lets the flavors meld wonderfully. Before serving, give the coleslaw a quick taste and add salt or pepper if needed. Garnish with fresh chopped parsley or dill for a pretty, fresh finish.
Can I Use Frozen Cranberries Instead of Dried?
It’s best to use dried cranberries in this recipe, as frozen ones add extra moisture that can make the coleslaw soggy. If you only have frozen cranberries, thaw and drain them thoroughly, then pat dry before adding.
How Long Can I Store Apple Cranberry Coleslaw?
Store leftovers in an airtight container in the fridge for up to 3 days. The apples may brown slightly over time, so consider adding them just before serving if making in advance.
Can I Substitute Greek Yogurt for Mayonnaise?
Yes! Greek yogurt is a great lighter substitute for mayonnaise and will give the dressing a tangy twist. Use the same amount, and adjust seasonings to taste.
What’s the Best Way to Keep Apples from Browning?
Toss the diced apples with a little lemon juice before mixing into the coleslaw. This helps prevent browning and keeps your salad looking fresh longer.
