Cranberry Apple Coleslaw Recipe
Introduction
Bright, crisp, and tangy, this cranberry apple coleslaw brings a fresh twist to any meal. The sweetness of apples and cranberries complements the creamy, light dressing, making it a perfect side for festive occasions or everyday dinners.
Ingredients
- 4 cups shredded cabbage
- 1 apple, julienned
- ½ cup dried cranberries
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Step 1: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Step 2: In a large bowl, combine the shredded cabbage, julienned apple, and dried cranberries.
- Step 3: Pour the dressing over the cabbage mixture and toss with tongs until everything is evenly coated.
- Step 4: Chill the coleslaw in the refrigerator for at least 30 minutes before serving to let the flavors meld and maintain crunch.
Tips & Variations
- For extra crunch, add toasted walnuts or pecans just before serving.
- Substitute Greek yogurt for mayonnaise for a lighter, tangier dressing.
- Try using red cabbage or a mix of green and purple cabbage for vibrant color.
Storage
Store the coleslaw in an airtight container in the refrigerator for up to 2 days. Before serving, give it a good stir to redistribute the dressing and refresh the texture. Avoid storing longer to retain the crispness of the ingredients.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this coleslaw ahead of time?
Yes, making it up to 2 days in advance works well. The flavors improve as it chills, but be sure to store it tightly covered to keep it fresh and crisp.
What can I use instead of dried cranberries?
You can substitute dried cherries, raisins, or fresh pomegranate seeds for a similar burst of sweetness and texture.
PrintCranberry Apple Coleslaw Recipe
This Cranberry Apple Coleslaw is a bright, crisp, and tangy side dish perfect for complementing rich meals like Thanksgiving dinners. Featuring shredded cabbage, sweet apples, and tart dried cranberries, all tossed in a creamy yet light homemade dressing, this coleslaw offers a refreshing balance of flavors. It’s easy to prepare ahead of time and retains its crunch when chilled, making it a convenient and delicious addition to any festive table.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 4 cups shredded cabbage
- 1 apple, julienned
- ½ cup dried cranberries
Dressing Ingredients
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and well combined.
- Combine the Salad Ingredients: Place the shredded cabbage, julienned apple, and dried cranberries into a large mixing bowl.
- Toss with Dressing: Pour the prepared dressing over the cabbage mixture and use tongs or a large spoon to toss everything until evenly coated.
- Chill Before Serving: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and maintain its crisp texture. Stir gently before serving.
Notes
- For best flavor, prepare the coleslaw up to 2 days in advance and store it in an airtight container in the refrigerator.
- Julienne the apple finely to ensure even distribution and ease of eating.
- Use a tart apple variety, such as Granny Smith, for a nice balance against the sweetness of cranberries and honey.
- If you prefer a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
- Stir the coleslaw before serving if it has been stored, to redistribute the dressing evenly.
Keywords: cranberry apple coleslaw, coleslaw recipe, Thanksgiving side dish, creamy coleslaw, apple coleslaw, cranberry salad
