This Apple Cranberry Coleslaw is a wonderfully crisp, refreshing side dish that’s perfect for any occasion. It’s a simple blend of fresh cabbage, sweet apples, and tart cranberries, all brought together with a light and creamy dressing that you can whip up in minutes.
My mother, Eva, had a note on her splattered recipe card: “Add a handful of sunshine.” For her, that meant crisp apples and sweet cranberries. I can still picture her humming as she tossed it all together, her quiet way of adding love to our table.
A Few Reasons You’ll Love This Slaw
- Quick & Easy: This recipe comes together in just 15 minutes, making it perfect for a last-minute side.
- Sweet & Tangy: The combination of sweet apples, honey, tart cranberries, and tangy vinegar creates a perfectly balanced flavor.
- Crowd-Pleaser: It’s a fantastic dish for potlucks, barbecues, and family gatherings, offering a fresh twist on a classic.
- Customizable: Feel free to add nuts, seeds, or other vegetables to make it your own.
Gathering Your Ingredients
- 4 cups green cabbage, thinly shredded
- 1 large carrot, shredded
- 1 medium apple, thinly sliced (I love using Honeycrisp or Gala)
- 1/2 cup dried cranberries
- 1/3 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
A Couple of Helpful Tools
Large Mixing Bowl: A good, spacious bowl is essential for tossing the coleslaw without making a mess on the counter.
Sharp Whisk: For the dressing, a small whisk helps combine the mayonnaise, yogurt, and vinegar into a perfectly smooth and creamy sauce.
Putting It All Together, Step by Step
First, Mix the Crisp and Colorful Base
In your large bowl, gently combine the shredded cabbage, shredded carrot, thinly sliced apple, and dried cranberries. I always love seeing all the beautiful colors come together, it’s like a little celebration!
Then, Whip Up That Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, and honey until it’s smooth and creamy. Add a little pinch of salt and pepper to taste. Mom always said the secret to a good dressing is to taste as you go.
Now, Dress It All with Love
Pour the prepared dressing over the cabbage mixture. Use a pair of tongs or a large spoon to toss everything together until all the ingredients are evenly and lightly coated. You’re not looking to drown it, just to give every piece a little bit of that creamy goodness.
Finally, Let the Flavors Mingle
Cover the bowl and let the coleslaw chill in the refrigerator for at least 20 minutes before serving. This little bit of waiting time is so important, it lets all those wonderful sweet and tangy flavors get to know each other.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. This calculation is for one of six servings and provides approximately 190 kcal. It’s meant to be a helpful guide, not a precise declaration.
Simple Swaps for a Lighter Touch
- Lighter Dressing: For a lighter version, you can replace the mayonnaise entirely with Greek yogurt. It adds a lovely tang and a boost of protein.
- Natural Sweetness: If you want to reduce the added sugar, you can omit the honey. The sweetness from the apples and cranberries often provides enough flavor on its own.
- Add More Greens: Feel free to mix in some thinly sliced kale or shredded Brussels sprouts for extra nutrients and a more complex texture.
My Favorite Ways to Serve This Coleslaw
- This coleslaw is the perfect companion for pulled pork sandwiches or grilled chicken. Its crispness cuts through the richness of the meat beautifully.
- Serve it alongside your favorite barbecue dishes at your next summer cookout. It’s always one of the first side dishes to disappear!
- I sometimes enjoy a small bowl of it on its own for a light and refreshing lunch. It’s surprisingly satisfying.
A Few Little Secrets for Perfect Coleslaw
- Don’t Drown It: It’s easy to add too much dressing, which can make the coleslaw soggy. Start with about three-quarters of the dressing, toss, and then add more only if you feel it’s needed.
- Don’t Skip the Chill: I know it’s tempting to serve it right away, but letting it rest in the fridge is key. This step allows the cabbage to soften just slightly and the flavors to meld together for a much tastier result.
- Slice Everything Thinly: For the best texture, make sure to shred the cabbage and slice the apple very thinly. This ensures every bite is easy to eat and has a pleasant crunch.
Keeping Your Coleslaw Fresh
Store any leftover Apple Cranberry Coleslaw in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cabbage will soften and release water over time, so it’s always at its best when served fresh on the day it’s made. I don’t recommend freezing it, as the texture of the dressing and vegetables will change upon thawing.
From My Kitchen to Yours
This recipe is more than just a side dish; it’s a bowl full of happy memories and simple joys. I hope that when you make it, you feel the same warmth and love that filled my mother’s kitchen. May it bring a little bit of sunshine to your table and help you create wonderful memories with the people you love.
Your Questions, Answered
Can I use a bag of pre-shredded coleslaw mix?
Of course! Using a pre-shredded mix is a wonderful time-saver. Just be sure to add the freshly sliced apple and dried cranberries to get that signature flavor.
What is the best type of apple to use for this recipe?
I recommend using a firm, crisp, and sweet apple variety like Honeycrisp, Gala, Fuji, or Pink Lady. A tart Granny Smith also works well if you prefer a bit more tang.
Can I make this coleslaw ahead of time?
Yes, you can. For the best results, prepare the vegetable mixture and the dressing separately and store them in airtight containers in the fridge. Combine them and toss everything together about 20-30 minutes before you plan to serve.
Print
Apple Cranberry Coleslaw
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
This Apple Cranberry Coleslaw is a wonderfully crisp, refreshing side dish with cabbage, apples, and cranberries tossed in a light and creamy dressing.
Ingredients
- 4 cups green cabbage, thinly shredded
- 1 large carrot, shredded
- 1 medium apple, thinly sliced (Honeycrisp or Gala)
- 1/2 cup dried cranberries
- 1/3 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- In a large bowl, combine shredded cabbage, shredded carrot, sliced apple, and cranberries.
- In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, and honey until smooth. Season with salt and pepper to taste.
- Pour dressing over the cabbage mixture and toss gently until evenly coated.
- Cover and refrigerate for at least 20 minutes before serving.
Notes
For a lighter version, replace mayonnaise with Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: apple cranberry coleslaw, coleslaw recipe, creamy slaw, apple slaw, quick side dish