Apple Cranberry Coleslaw

5 from 6 votes

Apple Cranberry Coleslaw

This Apple Cranberry Coleslaw is crisp, colorful, and packed with flavor. Sweet apples, tart dried cranberries, and crunchy cabbage come together in a tangy, creamy dressing.

Prep Time15

Total Time15

Course: Salad recipes

Cuisine: American

Keyword: apple and cranberry coleslaw, Apple Cranberry Coleslaw

Servings:

Author: Tatiana

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

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, as the dressing may settle. If you want it extra crisp, keep the dressing separate and mix just before serving.

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