Description

This Apple Cranberry Coleslaw is a vibrant and refreshing salad that combines shredded green and red cabbage, crisp julienned apples, and sweet dried cranberries. Tossed in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, and honey, this coleslaw is perfect as a side dish for any meal or a light, flavorful snack. The mixture is chilled to blend the flavors, offering a sweet and tart crunch with every bite.

Ingredients

Scale

Vegetables and Fruit

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

Dressing

1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey or sugar
Salt and pepper to taste

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Instructions

Combine the vegetables and fruit: In a large mixing bowl, combine the shredded green cabbage, red cabbage, shredded carrots, thinly sliced apple, and dried cranberries. This colorful mix creates a refreshing base for your coleslaw.
Prepare the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), salt, and pepper until smooth and well-combined. The vinegar adds a tangy kick to balance the sweetness of the apple and cranberries.
Toss the coleslaw: Pour the dressing over the cabbage mixture and toss gently to coat everything evenly with the creamy dressing.
Chill before serving: Refrigerate the coleslaw for at least 1 hour before serving to allow the flavors to meld together and the coleslaw to chill. This step enhances the flavor and texture of the dish.

Notes

For a lighter version, substitute half the mayonnaise with Greek yogurt.
Add a handful of chopped nuts like walnuts or pecans for extra crunch.
Adjust the sweetness by increasing or decreasing the honey or sugar according to taste.
Use fresh cranberries instead of dried for a more tart flavor, though they should be lightly cooked or blanched first.
This coleslaw can be made a day ahead and stored refrigerated to deepen the flavors.