I love experimenting with fresh flavors and my latest find is a Cranberry Coleslaw that surprises the palate. Bursting with crisp cabbage, tangy apples, and lively cranberries in a creamy blend, it awakens my senses in unexpected ways. I cant wait to share this intriguing mix of textures and tastes with you truly.

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I recently tried out this Cranberry Apple Coleslaw and I gotta say it really surprised me. Combining crunchy cabbage with juicy Granny Smith apples and tart dried cranberries made for an insanely good salad that goes great with any meal.

I tossed together 4 cups of finely shredded cabbage, 2 medium apples julienned, and even added 1 small shredded carrot for a pop of color and texture. The creamy dressing of 1/2 cup mayonnaise mixed with 2 tbsp apple cider vinegar, 1 tbsp honey, and 1 tsp Dijon mustard brought all the flavors together in a way that reminded me of other vibrant salads I’ve loved like cranberry coleslaw and cranberry apple salad recipes.

A pinch of salt and freshly ground pepper made it all come alive. It’s definitely a side dish that turns everyday meals into a bit of a celebration.

Give it a try, you might be as hooked as I was!

Why I Like this Recipe

I like this recipe because it always gives me that crunchy, refreshing feel. There’s something about the mix of shredded cabbage and julienned apples that makes every bite interesting, even if I don’t get it perfect every time. I also love how the sweet cranberries mix with the tangy dressing to give a flavor that’s both bold and balanced. Plus, it’s super easy to whip up, which is perfect when i’m in a hurry or just wanna try something new without too much fuss. Lastly, the pop of red and green in the dish really brightens up my plate and makes my meal feel a bit more special.

Ingredients

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Shredded cabbage is crunchy, packed with fiber and it’s a low calorie base.
Julienned Granny Smith apples are tart, full of fiber and adds natural sweetness.
Dried cranberries provide a chewy texture, sweet tart burst and a bunch of antioxidants.
Shredded carrot offers extra crunch, vitamins and a pop of vibrant color.
Creamy mayo gives a rich texture blending all the flavors in the slaw.
Apple cider vinegar add tang and brightness that cuts through the creaminess.
Honey provides natural sweetness balancing the tangy and savory elements perfectly.
Dijon mustard infuse a zesty kick making the dressing more exciting.

Ingredient Quantities

4 cups finely shredded cabbage (mix of green and red, about half a head total)

2 medium apples (Granny Smith works best) julienned

1/2 cup dried cranberries

1 small carrot, shredded

1/2 cup mayonnaise

2 tbsp apple cider vinegar

1 tbsp honey

1 tsp Dijon mustard

Salt and freshly ground pepper to taste

How to Make this

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1. Start by shredding the cabbage into fine pieces so you have about 4 cups, mix both red and green if you got ’em.

2. Julienne the apples (Granny Smith is best) and toss them in a big bowl along with the shredded carrot and 1/2 cup dried cranberries.

3. In a smaller bowl, mix together 1/2 cup of mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1 tsp Dijon mustard.

4. Season the dressing with salt and freshly ground pepper to your taste.

5. Pour the dressing over the cabbage and fruit mixture and stir it all up really well so everything is coated.

6. Give it a little taste and adjust the salt and pepper if you think it needs it.

7. Let the coleslaw chill in the fridge for at least 30 minutes so the flavors blend together nicely.

8. Give it one last stir before serving and enjoy your yummy Cranberry Apple Coleslaw with your meal!

Equipment Needed

1. A sharp knife and a sturdy cutting board to julienne apples and shred cabbage and carrot
2. A box grater (or a food processor with a shredding blade) to finely shred the cabbage and carrot in case you dont have the time to do it by hand
3. A large mixing bowl for tossing together the shredded cabbage, apples, shredded carrot, and dried cranberries
4. A smaller bowl for whisking together the mayo, apple cider vinegar, honey, and Dijon mustard
5. Measuring cups and spoons to accurately measure out the mayonnaise, vinegar, honey, and mustard
6. A whisk or fork to mix the dressing until its smooth and well combined
7. A serving spoon or spatula to fold the dressing into the cabbage and fruit mix and stir it all together
8. The refrigerator so you can chill the coleslaw for at least 30 minutes before serving

FAQ

Q: Can I use a different type of apple than Granny Smith?

A: Sure, you can experiment with other tart apples, but Granny Smith really holds the crunch and tang that works great in this recipe.

Q: Will the coleslaw get watery if it sits for too long?

A: Yeah, if you let it sit over 24 hours the cabbage may lose some crunch, so it's best to serve it within a few hours of mixing.

Q: Can I substitute the mayo for a lower-fat option?

A: Yup, you can swap out mayo with Greek yogurt for a lighter twist, but it might change the overall creaminess a bit.

Q: Is it important to shred the cabbage so finely?

A: It really does help the flavors blend in easier so it's a good idea to shred the cabbage as fine as possible.

Q: What dishes go best with this coleslaw?

A: This coleslaw works awesome as a side with BBQ, grilled chicken, or even on a sandwich, giving it a cool mix of sweet and tangy flavors.

CRANBERRY APPLE COLESLAW Recipe Substitutions and Variations

If you’re out of mayo, try using Greek yogurt instead. It gives a tangy flavor that works just as great.
Instead of apple cider vinegar, you could use white wine vinegar or even a bit of lemon juice for a similar kick.
Not a fan of honey? Maple syrup is a solid substitute to add the needed sweetness.
Don’t have dried cranberries? Pomegranate seeds or even raisins can be used to mix up the texture.

Pro Tips

1. Let your coleslaw chill for longer if you can; keeping it in the fridge for an hour instead of just 30 minutes really lets all the flavors blend, making it taste even better.
2. Try lightly salting your cabbage and apples a few minutes before you mix in the dressing. This trick helps draw out a bit of extra moisture and keeps the veggies crunchier.
3. Mix your dressing a few minutes ahead of time so the honey and mustard have a chance to meld together. This little hack really helps bring out a more balanced flavor in the final dish.
4. If you like a tangier slaw, feel free to add a bit more apple cider vinegar or even a squeeze of lemon juice. Just be sure to taste and adjust the salt and pepper again once everything is mixed up.

CRANBERRY APPLE COLESLAW Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

145

kcal

Equipment: 1. A sharp knife and a sturdy cutting board to julienne apples and shred cabbage and carrot
2. A box grater (or a food processor with a shredding blade) to finely shred the cabbage and carrot in case you dont have the time to do it by hand
3. A large mixing bowl for tossing together the shredded cabbage, apples, shredded carrot, and dried cranberries
4. A smaller bowl for whisking together the mayo, apple cider vinegar, honey, and Dijon mustard
5. Measuring cups and spoons to accurately measure out the mayonnaise, vinegar, honey, and mustard
6. A whisk or fork to mix the dressing until its smooth and well combined
7. A serving spoon or spatula to fold the dressing into the cabbage and fruit mix and stir it all together
8. The refrigerator so you can chill the coleslaw for at least 30 minutes before serving

Ingredients

4 cups finely shredded cabbage (mix of green and red, about half a head total)
2 medium apples (Granny Smith works best) julienned
1/2 cup dried cranberries
1 small carrot, shredded
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
Salt and freshly ground pepper to taste

Directions

Start by shredding the cabbage into fine pieces so you have about 4 cups, mix both red and green if you got 'em.
Julienne the apples (Granny Smith is best) and toss them in a big bowl along with the shredded carrot and 1/2 cup dried cranberries.
In a smaller bowl, mix together 1/2 cup of mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1 tsp Dijon mustard.
Season the dressing with salt and freshly ground pepper to your taste.
Pour the dressing over the cabbage and fruit mixture and stir it all up really well so everything is coated.
Give it a little taste and adjust the salt and pepper if you think it needs it.
Let the coleslaw chill in the fridge for at least 30 minutes so the flavors blend together nicely.
Give it one last stir before serving and enjoy your yummy Cranberry Apple Coleslaw with your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.