Oh, how I love a good coleslaw – but not just any coleslaw. This Apple Cranberry Coleslaw Recipe is my go-to when I need something fresh, crunchy, and bursting with sweet-tangy flavor. It’s the kind of side dish that disappears at picnics, potlucks, and family barbecues – I swear, my kids always sneak seconds when I make it!
What makes this recipe special? Well, it’s not just about the crisp cabbage and tart apples (though they’re key!). It’s the little touches – the chewy dried cranberries, the nutty crunch of almonds, and that dressing that ties everything together with just the right balance of creamy and zesty. As a busy mom, I also love that it takes barely 15 minutes to throw together and gets even better as it chills. No cooking, no fuss – just a bowl full of bright, fresh flavor.
I first started making this for summer cookouts, but honestly? It’s now a year-round staple in our house. It pairs perfectly with everything from grilled chicken to pulled pork sandwiches, and my husband swears it’s the best coleslaw he’s ever had. Whether you’re packing it for a picnic or serving it alongside dinner tonight, trust me – this one’s a crowd-pleaser.
Table of Contents
Table of Contents
Why You’ll Love This Apple Cranberry Coleslaw Recipe
This isn’t your average coleslaw – it’s the kind of recipe that makes people ask, “What’s in this? It’s amazing!” Here’s why it’s become a repeat favorite in my kitchen:
- Crazy quick to make – 15 minutes is all you need! No cooking, just chop, mix, and chill. Perfect for when you’re short on time but still want something homemade.
- That sweet-tangy magic – The combo of crisp apples, chewy cranberries, and that honey-Dijon dressing creates the most addictive flavor balance.
- Crunch for days – Between the cabbage, apples, and optional nuts, every bite has the perfect satisfying texture.
- Gets better as it sits – Unlike some slaws that turn soggy, this one actually improves after chilling for 30 minutes (or even overnight).
- Works with everything – Burgers? Check. BBQ? Check. Packed lunches? Double check. I’ve even served it at Thanksgiving!
Honestly, once you try this apple cranberry coleslaw, you’ll never go back to boring mayo-heavy versions again. It’s that good.
Ingredients for Apple Cranberry Coleslaw Recipe
Gathering your ingredients is the first step to making this vibrant coleslaw – and trust me, every one of them plays a starring role! Here’s what you’ll need:
- 4 cups green cabbage – Thinly sliced (or grab a pre-shredded coleslaw mix if you’re in a hurry). The crisp base of our slaw!
- 1 large apple – Granny Smith for tartness or Honeycrisp for sweetness, julienned or thinly sliced. Pro tip: toss slices with a little lemon juice to prevent browning.
- 1/2 cup dried cranberries – Those ruby-red bursts of chewy sweetness make this slaw special.
- 1/4 cup sliced almonds or sunflower seeds (optional) – For that irresistible crunch factor.
- 2 green onions (optional) – Thinly sliced for a mild oniony kick.
- 1/4 cup fresh parsley (optional) – Chopped fine for a pop of color and freshness.
The Dressing:
- 1/2 cup mayonnaise – Or Greek yogurt if you prefer it lighter.
- 1 tablespoon apple cider vinegar – That tangy zing cuts through the richness.
- 1 tablespoon honey or maple syrup – Just enough sweetness to balance everything.
- 1 tablespoon Dijon mustard – My secret flavor booster!
- 1/2 teaspoon celery seeds (optional) – Adds a subtle earthy note.
- Salt and freshly ground black pepper – To taste – don’t skip seasoning!
Ingredient Notes and Substitutions
One of the best things about this apple cranberry coleslaw recipe? How flexible it is!
Out of green cabbage? Red cabbage works beautifully (though it’ll stain everything purple – fair warning). Not a mayo fan? Swap in Greek yogurt for a lighter dressing – I do this often when packing lunches. For nut allergies, sunflower seeds or pepitas make great crunchy alternatives.
The apples are non-negotiable for me – their crisp texture is key – but you could try pears if you’re feeling adventurous. And while I love dried cranberries, golden raisins or chopped dried cherries would also work wonderfully.
Play around with herbs too! Dill or mint can be fun variations instead of parsley. The dressing is also super adaptable – add a pinch of cayenne for heat or some orange zest for brightness.
Step-by-Step Instructions for Apple Cranberry Coleslaw Recipe
Okay, let’s make this vibrant slaw together – it’s so easy you’ll wonder why you ever bought store-bought! Follow these steps and you’ll have the perfect bowl of crunchy, sweet-tangy goodness:
- Prep your veggies and apples – First, thinly slice your cabbage (I like to use my trusty mandoline for super thin, even strips). Core your apple and cut into matchsticks – no need to peel unless you prefer it! Toss the apple slices with a quick squeeze of lemon juice to keep them from browning while you work.
- Mix the dry ingredients – In a big bowl (I always grab my largest one – this makes more than you think!), combine the cabbage, prepared apples, dried cranberries, and any optional add-ins like nuts or green onions. Give it a gentle toss with clean hands or a big spoon.
- Whisk up that dressing – In a smaller bowl, whisk together the mayo (or yogurt), apple cider vinegar, honey, Dijon mustard, and celery seeds until smooth. Taste it! This is your chance to adjust – want more tang? Add a splash more vinegar. Too sharp? A bit more honey balances it out.
- Bring it all together – Pour the dressing over your cabbage mixture and use tongs or two big spoons to toss everything until evenly coated. Don’t be shy – get in there and make sure every bit gets some dressing love!
- Chill and serve – Cover and refrigerate for at least 30 minutes (I often do 1-2 hours). This rest time lets the flavors meld and the cabbage soften just slightly while staying crisp. Give it one final toss before serving, then dig in!
Tips for Perfect Apple Cranberry Coleslaw Recipe
After making this dozens of times, here are my can’t-live-without tricks:
- Slice smart – If you don’t have a mandoline, use your sharpest knife and aim for cabbage shreds about 1/8-inch thick. Too thick = chewy, too thin = soggy.
- Dressing drama – Always whisk your dressing in a separate bowl first! Trying to mix it straight into the slaw leads to clumpy, uneven coating.
- Chill time matters – That 30-minute minimum chill isn’t just a suggestion – it transforms the texture and lets the cranberries plump up beautifully.
- Make ahead magic – This keeps wonderfully for 2-3 days! Just hold back the nuts until serving if you’re prepping way in advance.
- Double the batch – Trust me, you’ll want leftovers. It’s even better the next day as the flavors deepen!
15-Minute Apple Cranberry Coleslaw Recipe
A fresh and crunchy Apple Cranberry Coleslaw with a sweet-tangy dressing, perfect for picnics or as a side dish.
- Total Time: 45 minutes (includes chilling)
- Yield: 6 servings 1x
Ingredients
- 4 cups green cabbage, thinly sliced (or a coleslaw mix)
- 1 large apple (Granny Smith or Honeycrisp), julienned or thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds or sunflower seeds (optional)
- 2 green onions, thinly sliced (optional)
- 1/4 cup fresh parsley, chopped (optional)
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seeds (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine cabbage, apple, dried cranberries, almonds, green onions, and parsley.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seeds.
- Pour dressing over the cabbage mixture and toss until evenly coated.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving to let flavors meld.
Notes
- Use Greek yogurt for a lighter version.
- Add nuts or seeds for extra crunch.
- Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Serving Suggestions for Apple Cranberry Coleslaw Recipe
This isn’t just a side dish – it’s the life of the party on any plate! Here’s how I love to serve my apple cranberry coleslaw:
For summer cookouts, pile it next to juicy grilled chicken or sticky barbecue ribs – that sweet-tangy crunch cuts through rich meats perfectly. At picnics, I pack it in mason jars (so cute!) alongside fried chicken and buttery cornbread. Honestly, it steals the show every time.
Weeknight dinners? Try it with pulled pork sandwiches or black bean burgers for a fresh contrast. My kids go wild when I serve it with fish tacos – the crisp apples and cranberries balance the spicy flavors beautifully.
And don’t even get me started on holidays! This slaw brings color and brightness to Thanksgiving spreads (way better than sad, soggy lettuce salads) and adds crunch to Easter ham plates. Pro tip: For potlucks, I sometimes mix in cooked chilled shrimp to turn it into a main dish salad!
However you serve it, just be prepared for recipe requests – this coleslaw tends to become the star of any meal!
Storage and Reheating Instructions
Here’s the beautiful thing about this apple cranberry coleslaw – it actually gets better after some fridge time! I always stash leftovers in an airtight container (my trusty glass Pyrex works perfectly) and they keep wonderfully for up to 3 days in the refrigerator.
Now, a word of caution – don’t even think about reheating this! Unlike some dishes, this coleslaw is meant to be served chilled. Warming it would make the cabbage limp and the dressing separate – total texture tragedy. If it’s been in the fridge awhile and seems too cold, just let it sit on the counter for 5-10 minutes to take the chill off.
Pro tip from someone who’s made this a hundred times: If you’ve added nuts or seeds, they’ll stay crunchiest if you store them separately and sprinkle on right before serving. And if your slaw seems a bit dry after storage? A quick drizzle of apple cider vinegar and a pinch of salt will wake up the flavors beautifully.
Apple Cranberry Coleslaw Recipe FAQs
I get so many questions about this coleslaw – here are the answers to the ones that pop up most often!
Can I use red cabbage instead of green?
Absolutely! Red cabbage makes a gorgeous, vibrant version – just know it’ll turn everything slightly purple (which I think looks pretty festive). The flavor’s nearly identical, though red cabbage can be a tad more peppery.
How long does this coleslaw last in the fridge?
In my experience, it stays crisp and delicious for 2-3 days when stored airtight. After that, the cabbage starts to soften. Pro tip: If making ahead, leave out nuts until serving to keep them crunchy.
Can I make this recipe ahead of time?
You bet – it’s actually better made ahead! The flavors meld beautifully after chilling for at least 30 minutes. I often prep it the night before parties – just give it a good stir before serving.
What’s the best apple variety to use?
I swear by Granny Smith for their tart crunch, but Honeycrisp or Pink Lady work great too. Avoid super soft apples like Red Delicious – they’ll turn mushy.
Is there a dairy-free version?
Easy! Just swap mayo for vegan mayonnaise or even tahini thinned with apple cider vinegar. Still creamy, still delicious!
Nutritional Information for Apple Cranberry Coleslaw Recipe
Here’s the scoop on what’s in this vibrant slaw – but remember, these are just estimates! Actual values can vary based on your exact ingredients and brands. Per generous 1-cup serving, you’re looking at about 180 calories, with 10g fat (mostly the good unsaturated kind from mayo and nuts), 20g carbs (thanks to those sweet apples and cranberries), and 2g protein. It also packs a nice 3g fiber punch from all that crunchy cabbage and fruit. Not too shabby for something that tastes this good!
Want it lighter? Swap in Greek yogurt for mayo – that’ll trim about 40 calories per serving. Either way, you’re getting a side dish that’s as wholesome as it is delicious!
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