Description
A refreshing and colorful Apple Cranberry Coleslaw combining crunchy cabbage, sweet apples, and tangy dried cranberries tossed in a creamy dressing. Perfect as a fresh side dish for holiday meals or everyday enjoyment.
Ingredients
Scale
Vegetables & Fruits
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage (optional for color)
- 1 large apple (like Honeycrisp or Gala), julienned or thinly sliced
- 1/4 cup shredded carrots
- 2 green onions, sliced
Dried Fruit
- 1/2 cup dried cranberries
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the vegetables and fruits: In a large bowl, combine the shredded green cabbage, optional red cabbage, julienned or thinly sliced apple, shredded carrots, sliced green onions, and dried cranberries to create the base of the slaw.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
- Toss the slaw: Pour the prepared dressing over the cabbage and fruit mixture, then toss thoroughly to ensure every ingredient is evenly coated with the creamy dressing.
- Chill before serving: Cover the bowl and refrigerate the coleslaw for at least 20 minutes to allow the flavors to meld and develop a refreshing taste.
- Serve cold: Serve the coleslaw chilled as a crisp, flavorful side dish complementing grilled meats, pulled pork, or festive meals.
Notes
- For a lighter variation, substitute half of the mayonnaise with plain Greek yogurt.
- Use tart apples like Granny Smith for a tangier contrast or sweeter apples for a milder flavor.
- This coleslaw pairs well with grilled chicken, pulled pork, or holiday meal spreads.
