Cranberry Apple Coleslaw

There is something incredibly satisfying about the loud crunch of fresh cabbage hitting a mixing bowl.

I first tossed this together for a last minute barbecue when I realized I had forgotten to buy buns.

Ingredients

• Fresh Produce: The mix of green and red cabbage creates a beautiful foundation that stays crisp for hours.
• Apple: Use a sweet variety like Gala to add natural moisture and a fruity pop to every bite.
• Carrots: Grating them finely ensures they distribute sweetness throughout without dominating the texture.
• Green Onions: These add a mild sharpness that cuts through the creaminess of the dressing.
• Dried Cranberries: Little pockets of tartness that make this coleslaw stand out from the ordinary version.
• Nuts: Chopped walnuts or pecans offer a delightful crunch but are totally optional if you need it nut free.
• Mayonnaise: The creamy base that binds everything together into a cohesive salad.
• Apple Cider Vinegar: Essential for that bright tang that cuts the rich dressing.
• Honey: Just enough to mellow the acidity and highlight the sweetness of the apples.
• Dijon Mustard: A small amount adds a depth of flavor that mayonnaise alone cannot provide.
• Salt and Pepper: Simple seasonings that elevate the natural flavors of the vegetables.

Instructions

Prep the Crunchy Vegetables:

Toss the shredded green and red cabbage along with the grated carrots and sliced green onions into a very large bowl.

Add the Fruit and Nuts:

Toss in the julienned apple and dried cranberries followed by the chopped nuts if you are using them.

Whisk the Dressing:

In a separate small bowl combine the mayonnaise apple cider vinegar honey Dijon mustard salt and pepper.

Combine Everything:

Pour the creamy dressing over the vegetable mixture and toss thoroughly until every piece is evenly coated.

Chill for Flavor:

Let the bowl sit in the refrigerator for at least twenty minutes to let the flavors meld together.

Serve it Up:

Serve the slaw chilled or let it sit out for a bit if you prefer it at room temperature.

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My guests actually asked for seconds of the slaw even though there were burgers and hot dogs everywhere.

Making It Dairy Free

Swapping in a high quality vegan mayonnaise works perfectly and keeps the texture just as smooth and rich.

Choosing Your Crunch

If you are avoiding tree nuts try toasted pumpkin seeds for a similar crunch without the allergens.

Serving Suggestions

This slaw is sturdy enough to sit on a taco for days but also delicate enough for a fancy dinner party plate.

• Pile it high on top of pulled pork sandwiches.
• Serve it alongside grilled fish for a light dinner.
• Use it as a bed for spicy grilled chicken.

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I hope this bright colorful side brings a little extra crunch and joy to your table.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

Yes, you can prepare the coleslaw up to a day in advance. However, for maximum crunch, it’s best enjoyed the same day it’s made.

→ What can I use instead of mayonnaise?

For a dairy-free option, use vegan mayonnaise. Alternatively, Greek yogurt or a vinaigrette can substitute for a lighter version.

→ Can I add other fruits or nuts?

Absolutely! Try adding diced pears or raisins for sweetness. Toasted pumpkin seeds or almonds work well as nut alternatives.

→ How should I store leftovers?

Store in an airtight container in the refrigerator. It’s best consumed within 2-3 days for optimal freshness and crunch.

→ Is this dish gluten-free?

Yes, as long as you ensure the mayonnaise and other ingredients are certified gluten-free, this coleslaw is naturally gluten-free.