CRANBERRY APPLE COLESLAW Recipe

I put together a Cranberry Coleslaw that pairs crunchy cabbage, sweet apple, and tangy cranberries in a creamy dressing with a surprising twist that will make you want to keep reading.

I’m always chasing a side that surprises people and Cranberry Coleslaw is one that usually does. I love bowls where crunchy shredded green cabbage meets chewy dried cranberries and something creamy that puckers just enough to make you wonder, because it somehow balances sweet and tart in a way that feels wrong but delicious.

It’s bright, colorful, and a little bit stubborn about fitting into one category. I bring it to weeknight dinners and potlucks cause folks peek, ask one question, then disappear till the bowl is empty.

If you like a salad that makes people curious, this one will do that.

Ingredients

• crunchy base, high in fiber and vitamin C, low calorie, keeps slaw light
• Adds bright color plus extra antioxidants, slightly earthier flavor than green
• Sweet tart crunch, brings natural sugars and fiber, helps balance creamy dressing
• Chewy bursts of sweet tartness, add carbs and color, watch sugar content though
• Gives tang and protein, cuts mayo heaviness, makes dressing feel fresher
• Rich creamy binder, provides fat for flavor and mouthfeel, use sparingly if youre dieting
• Vinegar adds tang and brightness, honey brings gentle sweetness and helps marry flavors
• Crunchy nuts add healthy fats, protein and nice texture, toasty flavor boosts richness

Ingredient Quantities

• 4 cups shredded green cabbage (about half a small head)
• 1 cup shredded red cabbage for color
• 2 medium apples cored and shredded (Granny Smith or Honeycrisp)
• 3/4 cup dried cranberries
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup chopped toasted pecans or walnuts
• 2 tbsp chopped green onion
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

How to Make this

1. Shred the green and red cabbage and put them in a large bowl; core and shred the apples (Granny Smith or Honeycrisp work great) and toss the shredded apples with the 1 tbsp fresh lemon juice right away so they don’t brown.

2. Roughly chop the 1/4 cup pecans or walnuts, then toast them in a dry skillet over medium heat until fragrant and slightly darker, about 2 to 4 minutes; spread them on a plate to cool.

3. In a separate bowl whisk together 1/3 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth; taste and add a little more honey or vinegar if you want it sweeter or tangier.

4. Add the shredded apples, 3/4 cup dried cranberries and 2 tbsp chopped green onion to the bowl with the cabbages and toss to combine.

5. Pour the dressing over the cabbage mixture and toss gently with tongs or two forks so everything gets coated; dont overmix or the cabbage will get soggy.

6. Fold in about half of the toasted nuts now so some stay crunchy inside the slaw, reserve the rest for garnish.

7. Chill the coleslaw at least 20 to 30 minutes in the fridge to let the flavors meld, you can also make it a few hours ahead or the night before for even better flavor.

8. Before serving give it a quick toss, sprinkle the remaining toasted nuts on top and taste for salt or pepper one last time and adjust if needed.

Equipment Needed

1. Large mixing bowl for the cabbage and apples
2. Medium bowl for the dressing
3. Sharp chef’s knife for coring and shredding apples, youll use it a lot
4. Cutting board
5. Box grater or mandoline slicer to shred cabbage and apples
6. Measuring cups and spoons
7. Small dry skillet to toast the nuts
8. Whisk for the dressing
9. Tongs or two forks to toss the slaw gently
10. Plate to spread and cool the toasted nuts before folding in

FAQ

CRANBERRY APPLE COLESLAW Recipe Substitutions and Variations

• Mayonnaise: swap with equal plain Greek yogurt for a tangy lighter dressing, or use sour cream or a vegan/avocado mayo if you want dairy free.
• Dried cranberries: substitute dried cherries or golden raisins, or try fresh pomegranate arils for bright pop (add fresh fruit just before serving).
• Apples: use firm pears like Bosc or Anjou for similar texture, or swap in jicama for extra crunch and less sweetness.
• Toasted pecans or walnuts: replace with sliced almonds, roasted pepitas, or toasted sunflower seeds if you need a nut free option; if the seeds are salted use less table salt.

Pro Tips

1. Keep it crunchy: dont salt the cabbage way ahead of time or it will weep. If you want it softer, salt it for about 10 minutes then squeeze out the water with a towel. Otherwise put the salt in the dressing or add it right before serving so the slaw stays crisp.

2. Apples matter, so mix textures. Use one tart apple and one sweet one, shred on the large holes for bite, and toss them in lemon juice right away so they dont brown. If you shred them in a food processor be careful not to overwork them or they turn mushy.

3. Make the nuts sing. Toast them until fragrant, then while still warm toss with a little salt and a teaspoon of honey or a tiny pinch of smoked paprika for depth, let cool and chop. Put half in the slaw and save the rest to sprinkle on top right before serving so you get real crunch.

4. Dress and time smart. Whisk the dressing super smooth and taste for balance, add more honey if the apples are super tart or more vinegar if it needs zip. The slaw gets better after chilling 20 to 30 minutes but if you make it a few hours or overnight the flavors meld even more, just give it a gentle toss before plating so it doesnt get mashed.