Cranberry Apple Coleslaw (Printable)
Tart cranberries and sweet apples in a crisp, colorful coleslaw. Ready in 15 minutes.
# What You’ll Need:
→ Fresh Produce
01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large apple, cored and julienned
04 - 1 cup carrots, grated
05 - 1/2 cup green onions, thinly sliced
→ Fruits & Nuts
06 - 1/2 cup dried cranberries
07 - 1/3 cup walnuts or pecans, coarsely chopped
→ Coleslaw Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
# Directions:
01 - In a large mixing bowl, combine shredded green cabbage, red cabbage, carrots, apple, green onions, and dried cranberries.
02 - If using, add the chopped walnuts or pecans to the bowl.
03 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until creamy.
04 - Pour the dressing over the cabbage mixture and toss thoroughly until all ingredients are evenly coated.
05 - Refrigerate for at least 20 minutes to allow flavors to meld.
06 - Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The tart cranberries cut through the creamy dressing for a perfect balance
- It stays crunchy for hours, making it ideal for potlucks
02 -
- Slicing the apple too early will cause it to brown, so do it right before mixing
- The salad tastes best after resting for at least twenty minutes
03 -
- Toast the nuts lightly in a dry pan before adding them for deeper flavor
- Use a box grater for the apples if you are in a huge hurry