Apple Cranberry Coleslaw🍎
Ingredients📝
Shredded Cabbage: 6 cups
Granny Smith Apple: 1 medium, cored and diced
Dried Cranberries: 1/2 cup
Mayonnaise: 1/2 cup
Apple Cider Vinegar: 2 tablespoons
Honey: 1 tablespoon
Dijon Mustard: 1 teaspoon
Celery Seed: 1/4 teaspoon
Instructions📍
Step 1: In a large bowl, combine the shredded cabbage, diced apple, and dried cranberries.
Step 2: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed until well combined.
Step 3: Pour the dressing over the cabbage mixture and toss gently to coat evenly.
Step 4: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This can be refrigerated for up to 24 hours.
Step 5: Before serving, toss the coleslaw again and adjust seasonings if needed.
Notes💡
For best flavor and texture, store leftover coleslaw in an airtight container in the refrigerator for up to 2 days.
This coleslaw is best served chilled, and does not require reheating.
Serve this apple cranberry coleslaw as a refreshing side dish with grilled chicken or pork.
To prevent the apples from browning, toss them with a little lemon juice before adding them to the cabbage mixture.
I love making this apple cranberry coleslaw for family gatherings because it strikes a perfect balance between sweet, tart, and creamy textures. Using Granny Smith apples adds a crisp, slightly tart flavor that complements the sweetness of dried cranberries beautifully. To keep the apples from browning, I always toss them with a little lemon juice before mixing; this simple step keeps the salad looking vibrant for hours. The dressing is a harmonious blend of mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed, which creates a tangy and subtly sweet coating for the cabbage and fruit mix. I find whisking these ingredients separately helps ensure the flavors are perfectly blended before tossing with the slaw. One tip I’ve discovered is to prepare the coleslaw at least 30 minutes before serving and refrigerate it. This resting time allows the cabbage to soften slightly and the dressing to infuse the flavors into every bite. It makes a fantastic make-ahead dish because it keeps well for about 2 days when stored in an airtight container. This coleslaw pairs wonderfully with grilled chicken or pork, adding a refreshing crunch and burst of flavor that brightens up any meal. For an added twist, sometimes I toss in some toasted walnuts or substitute mayonnaise with Greek yogurt for a lighter version. Overall, this apple cranberry coleslaw is a versatile and crowd-pleasing dish that’s easy to put together and brings a fresh taste to your table all year round. It’s become one of my go-to recipes when I want to blend seasonal fruits with classic coleslaw ingredients for a wholesome and flavorful side.