If you’re searching for a side dish that’s bursting with color, crunch, and a lively balance of flavors, look no further than Apple Cranberry Coleslaw. This irresistibly fresh take on the classic slaw pairs sweet-tart apples and chewy cranberries with crisp cabbage and a creamy, tangy dressing. It’s as gorgeous piled high on your plate as it is easy to whip up—guaranteed to become a favorite at picnics, potlucks, and family dinners alike.

Apple Cranberry Coleslaw Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Apple Cranberry Coleslaw lies in its simple lineup of ingredients, each one selected to build irresistible layers of flavor and texture. Bright, fresh veggies mingle with a dreamy, tangy dressing to create magic in every bite!

Green cabbage (4 cups, shredded): This is the crisp, lightly peppery backbone of the slaw, creating great crunch and volume.
Red cabbage (1 cup, shredded): Adds vibrant color and a slightly earthier flavor for a stunning finished dish.
Apple (1 large, julienned or thinly sliced): Go for a snappy honeycrisp or granny smith, which lends sweet-tart freshness that absolutely makes this slaw.
Dried cranberries (1/2 cup): Their chewy tartness pairs beautifully with the apples, giving a lift of fruity contrast.
Shredded carrots (1/3 cup): For a subtle touch of sweetness and bright orange color that makes the slaw pop.
Green onions (1/4 cup, chopped): Their delicate bite keeps things lively and rounds out the flavors.
Mayonnaise (1/2 cup): The creamy base of the dressing—feel free to swap in Greek yogurt for a lighter version!
Apple cider vinegar (1 tablespoon): Brings zippy acidity, balancing the richness of the mayo and the sweetness of the fruit.
Honey (1 tablespoon): A touch of natural sweetness amps up the apple and cranberry flavors.
Dijon mustard (1 teaspoon): Just enough to provide gentle bite and depth.
Salt (1/4 teaspoon): Essential for tying all the flavors together.
Black pepper (1/4 teaspoon): Adds a gentle, warming spice to finish the slaw perfectly.

How to Make Apple Cranberry Coleslaw

Step 1: Prep the Vegetables and Fruit

Start by shredding your green and red cabbage—you can use a sharp knife, mandoline, or even grab a bag of pre-shredded slaw mix in a pinch. Julienne or thinly slice a crisp apple, then toss it with the cabbage in a large mixing bowl. Add the shredded carrots, dried cranberries, and chopped green onions. If you want to get ahead, keep the apple slices in a little water with lemon juice to prevent browning—just drain before adding to the bowl.

Step 2: Whisk the Creamy Dressing

In a smaller bowl, combine the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk everything together until the mixture is silky and smooth—the apple cider vinegar and honey create a tangy-sweet balance you’ll absolutely love. Taste and adjust any seasonings to make it your own; a little more honey if you like it sweeter, or an extra dash of mustard for boldness.

Step 3: Bring It All Together

Pour the creamy dressing right over your colorful slaw mixture. Using tongs or two big spoons, toss everything thoroughly until the cabbage and veggies are evenly coated. This is when the magic really happens—the apples, cranberries, and cabbage start sharing flavors, and everything gets that signature creamy sheen.

Step 4: Chill and Let Flavors Mingle

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This brief nap in the fridge lets all the flavors come together for the ultimate Apple Cranberry Coleslaw experience. Give it a final toss before taking it to your table—trust me, the wait is worth it for the flavor boost!

How to Serve Apple Cranberry Coleslaw

Garnishes

For a beautiful finish, sprinkle toasted sunflower seeds, chopped nuts, or even extra dried cranberries right before serving. A few delicate green onion slices or a handful of fresh chopped parsley on top add a restaurant-worthy flourish. These little touches make the Apple Cranberry Coleslaw feel truly special and add fun pops of texture.

Side Dishes

This slaw is a dream next to grilled chicken, pulled pork sandwiches, barbecue ribs, or even piled onto veggie burgers. The cool, creamy crunch is the perfect contrast to smokier, savory mains, and it brightens up hearty spreads from picnics to holiday feasts. Bonus: it can be made ahead, so you can focus on the rest of your meal!

Creative Ways to Present

For a fun twist, scoop your Apple Cranberry Coleslaw into mason jars for easy picnic fare or display it in a vibrant platter for buffet-style gatherings. Try tucking it inside wraps or tacos for a burst of crunch and flavor, or serve in lettuce cups for a fresh, gluten-free bite. However you present it, this slaw never fails to impress.

Make Ahead and Storage

Storing Leftovers

Your Apple Cranberry Coleslaw keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to maintain its crispness. If you want to keep it at its freshest, hold back the dressing until just before serving, but even fully dressed, the slaw holds up remarkably well compared to leafy salads.

Freezing

Freezing is not recommended for coleslaw of this kind because the cabbage and apples lose their delightful crunch and can become watery or mushy after thawing. Luckily, it’s so quick and simple to make fresh, you’ll never miss a beat!

Reheating

There’s really no need to reheat Apple Cranberry Coleslaw—it’s truly meant to be served cold or at cool room temperature. If you’d like to refresh it after a day or two in the fridge, simply give it a gentle toss or add an extra spoonful of mayonnaise or vinegar to revive the dressing.

FAQs

Can I make Apple Cranberry Coleslaw in advance?

Absolutely! In fact, letting it sit in the fridge for a little while allows the flavors to develop and meld beautifully. Just cover tightly and give it a quick toss before serving for best results.

What’s the best type Side Dish

Crisp varieties like Honeycrisp, Granny Smith, or Pink Lady are wonderful because they stay firm and add a sweet-tart punch without getting mushy. Experiment with your favorite for your own signature touch!

Can I lighten up the dressing?

Definitely! Swap the mayonnaise for Greek yogurt or use half mayo and half yogurt—you’ll still get creaminess, but with fewer calories and a nice tangy twist.

Is this recipe gluten-free?

Yes, Apple Cranberry Coleslaw is naturally gluten-free as written. As always, double-check labels on any packaged items (like Dijon mustard or mayo) to be 100 percent sure.

Can I add extra ingredients for crunch?

Why not! Toasted sunflower seeds, chopped pecans, or walnuts are all fantastic additions. You can also toss in some pepitas for a nut-free, crunchy twist your guests will love.

Final Thoughts

I hope you’re as excited to make and serve Apple Cranberry Coleslaw as I am to share it! The combination of crisp veggies and fruit with luscious, tangy dressing never fails to delight. Give it a try at your next meal and watch everyone come back for seconds—you may just discover your new favorite side dish!

Apple Cranberry Coleslaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

Author: admin
Total Time: 15 minutes (plus chilling time)
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A delightful and colorful twist on traditional coleslaw, this Apple Cranberry Coleslaw is a perfect blend of sweet and savory flavors with a creamy dressing. It’s an ideal side dish for any gathering or as a refreshing addition to your meal.

Ingredients

Scale

Main Coleslaw Ingredients:

4 cups shredded green cabbage
1 cup shredded red cabbage
1 large apple (julienned or thinly sliced)
1/2 cup dried cranberries
1/3 cup shredded carrots
1/4 cup chopped green onions

Dressing:

1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Combine Ingredients: In a large mixing bowl, combine the green cabbage, red cabbage, apple, cranberries, carrots, and green onions.
Make Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Toss: Pour the dressing over the slaw mixture and toss until evenly coated.
Chill: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend. Give it a quick toss before serving.