Cranberry Apple Coleslaw Recipe
Introduction
Cranberry Apple Coleslaw is a vibrant and refreshing twist on a classic favorite. Combining crisp cabbage, sweet apples, and tart cranberries with a creamy dressing, it’s perfect for picnics, barbecues, or a light side dish any time of year.
Ingredients
- 1 medium head of green cabbage, finely shredded (about 6 cups)
- 2 medium apples (such as Honeycrisp or Fuji), cored and diced
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Step 1: Thinly slice the cabbage using a sharp knife or mandoline, aiming for shreds about 1/8 inch thick. Place the shredded cabbage in a large bowl.
- Step 2: Core and dice the apples into small, bite-sized pieces, then add them to the bowl with the cabbage.
- Step 3: Add the dried cranberries to the bowl. If using nuts, chop them coarsely and add them as well.
- Step 4: Finely chop the fresh parsley and add it to the bowl.
- Step 5: In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), and Dijon mustard until smooth.
- Step 6: Stir in the celery seeds, salt, and black pepper to the dressing and whisk again to combine.
- Step 7: Pour the dressing over the cabbage, apple, cranberry, and nut mixture in the large bowl.
- Step 8: Gently toss all ingredients together until evenly coated with the dressing.
- Step 9: Cover the bowl and refrigerate for at least 30 minutes, preferably an hour, to allow flavors to meld.
- Step 10: Before serving, taste and adjust the seasoning if needed. Serve chilled as a crisp and flavorful side dish.
Tips & Variations
- Use tart apples like Granny Smith for extra tang or sweeter varieties like Fuji for a milder flavor.
- Swap mayonnaise for Greek yogurt for a lighter, tangier dressing.
- Add shredded carrots or sliced green onions for additional color and crunch.
- For a nut-free version, simply omit the walnuts or pecans.
Storage
Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Give it a gentle toss before serving again, as the dressing may settle. It’s best enjoyed chilled and within the first couple of days for optimal freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this coleslaw ahead of time?
Yes, making it a few hours ahead or the night before helps the flavors meld beautifully. Just store it covered in the fridge and toss before serving.
What can I use instead of mayonnaise?
You can substitute mayonnaise with plain Greek yogurt or a vegan mayo alternative for a lighter or dairy-free version.
PrintCranberry Apple Coleslaw Recipe
This Cranberry Apple Coleslaw is a refreshing and flavorful side dish that combines the crispness of shredded green cabbage with the sweetness of apples and dried cranberries. Enhanced by a creamy, tangy dressing made with mayonnaise, apple cider vinegar, honey, and Dijon mustard, this salad is perfect for adding a vibrant touch to any meal. The addition of nuts and fresh parsley adds texture and freshness, making it a delightful and easy-to-make coleslaw ideal for picnics, barbecues, or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables & Fruits
- 1 medium head of green cabbage, finely shredded (about 6 cups)
- 2 medium apples (such as Honeycrisp or Fuji), cored and diced
- 1 cup dried cranberries
- 1/4 cup chopped fresh parsley
Nuts & Seeds
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon celery seeds
Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Prepare the Cabbage: Thinly slice the cabbage using a sharp knife or mandoline to shreds about 1/8 inch thick. Place the shredded cabbage in a large mixing bowl.
- Add Apples: Core and dice the apples into small, bite-sized pieces, then add them to the bowl with the cabbage.
- Incorporate Cranberries and Nuts: Add the dried cranberries to the bowl. If using nuts, chop them coarsely and add to the mixture for extra crunch and flavor.
- Add Fresh Parsley: Finely chop the fresh parsley and add it to the bowl to bring a fresh, herby note.
- Make the Dressing: In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), and Dijon mustard until smooth.
- Season the Dressing: Add celery seeds, salt, and black pepper to the dressing and whisk thoroughly to combine all flavors evenly.
- Combine Dressing with Salad: Pour the prepared dressing over the cabbage, apple, cranberry, and nut mixture in the large bowl.
- Toss the Salad: Gently toss all ingredients until they are evenly coated with the creamy dressing, ensuring a balanced flavor in every bite.
- Chill the Coleslaw: Cover the bowl and refrigerate the coleslaw for at least 30 minutes, ideally an hour, to allow flavors to meld together.
- Final Taste Adjustment and Serving: Before serving, taste the coleslaw and adjust seasoning if necessary. Serve chilled as a refreshing and tasty side dish.
Notes
- This coleslaw can be prepared a day ahead, which helps enhance the flavors even more.
- For a vegan alternative, substitute mayonnaise with a vegan mayo and honey with maple syrup.
- To add extra crunch and nutrition, feel free to include other nuts like almonds or sunflower seeds.
- Adjust the sweetness and acidity levels in the dressing according to personal taste.
- Serve as a side dish with grilled meats, sandwiches, or as a light salad on its own.
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