Coleslaw has long been a staple at family gatherings, picnics, and weeknight dinners—but every once in a while, it deserves a little upgrade. Enter Cranberry Apple Coleslaw, a bright, flavorful version that balances crisp cabbage with sweet apples, chewy dried cranberries, and a creamy-tangy dressing. It’s the kind of side dish that instantly lifts a meal, adding freshness and color to the plate.
What makes this coleslaw special is its contrast of textures and flavors. You get crunch from the cabbage and carrots, sweetness from the apples and cranberries, and just enough tang from apple cider vinegar to keep everything lively. Whether served alongside roasted chicken, barbecue, or holiday meals, this salad feels both familiar and fresh.
It’s also wonderfully versatile. You can make it lighter with Greek yogurt, add nuts for crunch, or keep it simple for everyday meals. If you’re looking for a coleslaw that feels a little more exciting—but still easy—this is the one to try.
Recipe Overview
Cranberry Apple Coleslaw is a crisp, colorful salad made with shredded cabbage, fresh apple slices, dried cranberries, and a creamy dressing sweetened with honey or maple syrup. It’s quick to prepare, full of texture, and perfect as a refreshing side dish for both casual meals and special occasions.
Ingredients & Instructions
This recipe uses simple, easy-to-find ingredients, but the combination delivers big flavor.
Ingredients
- 4 cups shredded green or red cabbage
- 1 large apple, julienned or thinly sliced
- ½ cup dried cranberries
- 1 carrot, shredded
- ¼ cup thinly sliced red onion (optional)
- ¼ cup chopped walnuts or sunflower seeds (optional)
- ½ cup mayonnaise or Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt, to taste
- Pepper, to taste
Step-by-Step Instructions
1. Prep the Vegetables and Fruit
Wash and finely shred the cabbage, julienne or thinly slice the apple, shred the carrot, and slice the red onion if using. Keeping everything thinly sliced ensures even coating and a balanced bite.
Tip: Toss the apple slices with a tiny splash of apple cider vinegar to prevent browning if prepping ahead.
2. Make the Dressing
In a small bowl, whisk together the mayonnaise or Greek yogurt, apple cider vinegar, honey or maple syrup, salt, and pepper until smooth and creamy. Taste and adjust sweetness or acidity as needed.
3. Combine the Salad
In a large bowl, add the cabbage, apple, cranberries, carrot, and red onion. Pour the dressing over the mixture and toss gently until everything is evenly coated.
4. Finish and Serve
Just before serving, sprinkle with walnuts or sunflower seeds for extra crunch. Serve immediately or chill for 20–30 minutes to allow the flavors to meld.
Cooking Tips & Variations
This coleslaw is incredibly adaptable. Here are a few ways to make it your own:
1. Make It Lighter
Swap mayonnaise for Greek yogurt to reduce calories while keeping the dressing creamy and tangy.
2. Change the Apples
- Honeycrisp or Fuji for sweetness
- Granny Smith for a tart contrast
3. Add More Crunch
Chopped pecans, almonds, or pumpkin seeds work beautifully if you don’t have walnuts or sunflower seeds on hand.
4. Go Dairy-Free
Use vegan mayonnaise and maple syrup for a fully plant-based version.
5. Add Extra Flavor
A pinch of cinnamon or celery seed adds warmth and depth, especially for fall and holiday meals.
6. Make It Ahead
This salad can be made a few hours in advance—just wait to add the nuts or seeds until right before serving to keep them crunchy.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
- Stir gently before serving, as the dressing may settle.
Serving Suggestions
Cranberry Apple Coleslaw pairs beautifully with:
- Grilled or roasted chicken
- Barbecue dishes
- Holiday meals like turkey or ham
- Sandwiches, burgers, or wraps
It’s also refreshing enough to enjoy on its own as a light lunch or snack.
Cranberry Apple Coleslaw is a simple yet elevated take on a classic side dish. With its crisp texture, sweet-tart balance, and creamy dressing, it adds brightness to any meal without requiring much effort. Whether you’re preparing a casual weeknight dinner or a festive spread, this coleslaw fits right in—fresh, flavorful, and endlessly adaptable. Once you try it, it’s sure to earn a regular spot on your table.
FAQs
1. Can I make this coleslaw ahead of time?
Yes! It’s best made a few hours ahead, but add nuts or seeds just before serving.
2. What’s the best apple to use?
Crisp apples like Honeycrisp, Fuji, or Granny Smith work best.
3. Can I make it vegan?
Absolutely. Use vegan mayonnaise and maple syrup.
4. How long does it last in the fridge?
Up to 2–3 days when stored in an airtight container.
5. Can I skip the sugar?
You can reduce or omit the sweetener, but a touch of honey or maple syrup balances the vinegar nicely.
Cranberry Apple Coleslaw is a crisp, sweet, and tangy side dish made with cabbage, fresh apples, and dried cranberries. Easy, fresh, and perfect for any meal.
