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If classic coleslaw had a fall-inspired glow-up, this would be it. Crisp cabbage, sweet-tart apples, chewy dried cranberries, and a creamy tangy dressing come together in this colorful, flavor-packed Apple Cranberry Coleslaw. It’s refreshing, a little sweet, and has just the right amount of crunch — perfect as a side dish or piled high on a sandwich.
Why You’ll Love This Slaw
This isn’t your soggy deli counter coleslaw. It’s crisp, bright, and layered with texture. The apples bring a fresh bite, the cranberries add a little chew and sweetness, and the creamy dressing ties it all together with a tangy-sweet balance that doesn’t overpower.
You can dress it up with toasted pecans, swap in red onions or even throw in a handful of arugula. It’s flexible — and guaranteed to disappear fast.
How to Make Apple Cranberry Coleslaw
(See recipe card for full details.)
- Whisk the dressing together until smooth and creamy.
- Toss all the slaw ingredients in a large bowl.
- Pour over the dressing and mix well to coat.
Tips for the Best Slaw
- Use a mandoline or sharp knife for thin, even apple slices.
- Toss the apples in lemon juice if prepping ahead to keep them from browning.
- Don’t skip the chill time — it allows the flavors to meld beautifully.
- Add nuts right before serving to keep them crunchy.
What to Serve It With
- Pulled pork sandwiches or sliders
- Roasted chicken or turkey
- Grilled salmon or pork chops
- As a holiday side with stuffing and cranberry sauce
❓FAQs
Yes! It holds up well for a day or two in the fridge. Just give it a good toss before serving.
Totally. If you’re short on time, a pre-shredded mix works perfectly.
Honeycrisp, Gala, or Fuji are great — crisp and slightly sweet.
To prevent the apple slices from turning brown, toss them in a little lemon juice right after slicing. The acidity slows oxidation and helps them stay fresh and vibrant, especially if you’re making the slaw ahead of time.
Craving something more classic? Don’t miss our Creamy Classic Coleslaw—simple, crisp, and perfect with everything from burgers to BBQ. Give it a try!
⭐️ Tried It?
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Apple Cranberry Coleslaw
Ingredients
For the slaw:
- 4 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 LARGE apple, Honeycrisp or Gala, julienned or thinly sliced
- ¾ cup dried cranberries
- 1 cup shredded carrots
- ¼ cup chopped green onions, or red onion
- ¼ cup chopped parsley, optional, for freshness
- ½ cup chopped pecans or walnuts, optional, for crunch
For the dressing:
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or maple syrup
- ½ teaspoon celery seed
- ½ teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Make the dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, vinegar, lemon juice, honey, Dijon, salt, and pepper until smooth.
- Assemble the slaw: In a large bowl, combine the green and red cabbage, apple, cranberries, carrots, onions, and parsley (and nuts if using).
- Dress and toss: Pour the dressing over the slaw and toss well to coat evenly.
- Chill (optional): Let it sit in the fridge for 30 minutes to allow the flavors to meld.
- Toss again before serving. Great cold or slightly chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so fresh and crunchy! I served it with grilled chicken and everyone loved the sweet-tangy balance. I’ll be making this again for sure.
Thank you, Meghan! Pairing it with grilled chicken sounds perfect—it’s one of our go-to combos too. So glad it was a hit!
Sweet, tangy, and super refreshing. Perfect side for our BBQ last night.
So happy to hear it, Meghan! It’s such a fun twist on classic slaw. 😊