I’m sharing my Cranberry Coleslaw, a bright and surprisingly simple combination of cabbage, apples, and cranberries in a creamy dressing that complements any main course.

Jump to Recipe

I never thought a slaw could make me second guess everything I serve, but my Cranberry Coleslaw did. Crunchy shredded green cabbage gives that satisfyingly loud texture, while dried cranberries pop with tart surprises that keep you curious.

I tossed it together on a whim and it turned into the kind of side that shows up at dinners uninvited because people keep stealing bites. I left a few texture tricks in there, small things that sneak up on you and make it not boring.

Try it once and youll find yourself making excuses to bring it back.

Ingredients

Print Recipe (No Advertisments)

Green cabbage: crunchy, high in fiber and vitamin C, low calorie, keeps slaw fresh
Red cabbage: same benefits, adds color and extra antioxidants, makes it pop visually
Apples: sweet and crisp, add fibre and natural sugar, balance tartness nicely
Dried cranberries: chewy, concentrated sweetness and tartness, bring bright color to the mix
Toasted pecans or walnuts: add crunch, healthy fats and protein, a nutty warmth
Mayonnaise and Greek yogurt: creamy base, adds fat and tang, helps dressing cling
Apple cider vinegar plus mustard and honey: bright, tart and slightly sweet, balances flavors
Red onion or scallion and celery seed: little bite and aromatic sparkle, give extra flavor

Ingredient Quantities

4 cups shredded green cabbage (about 1/2 small head)

1 cup shredded red cabbage (optional, for color)

2 medium apples, cored and thinly sliced or julienned

1/2 cup dried cranberries

1/3 cup chopped toasted pecans or walnuts (optional)

1/2 cup mayonnaise

1/4 cup plain Greek yogurt or sour cream, your call

2 tablespoons apple cider vinegar

2 tablespoons honey or maple syrup

1 teaspoon Dijon mustard

2 tablespoons finely chopped red onion or scallion (optional)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon celery seed (optional)

How to Make this

Print Recipe (No Advertisments)

1. Shred the green and red cabbage and put in a large bowl; core and thinly slice or julienne the apples and add them to the bowl right away so they mix in and don’t sit exposed too long.

2. If using nuts, roughly chop them and toast in a dry skillet over medium heat until fragrant and slightly darker, about 3 to 4 minutes, then cool.

3. Make the dressing: whisk together the mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, black pepper, and celery seed if you’re using it, until smooth.

4. Add the dried cranberries, chopped toasted nuts, and the finely chopped red onion or scallion to the cabbage and apples.

5. Pour the dressing over the cabbage mixture and toss well so everything gets coated; use tongs or two large spoons to get under the cabbage and lift rather than smoosh.

6. Taste and adjust seasoning — add a pinch more salt, pepper, or honey if it needs brightness or sweetness.

7. Cover and chill for at least 20 to 30 minutes so the flavors meld and the cabbage softens slightly; this also helps the dried cranberries plump a bit.

8. Before serving give it one last toss, scatter a few extra nuts on top for crunch, and serve chilled or at room temperature; leftovers keep in the fridge for 2 to 3 days.

Equipment Needed

1. Large mixing bowl
2. Chefs knife and cutting board
3. Box grater or mandoline for shredding
4. Dry skillet (small or medium) for toasting nuts
5. Measuring cups and spoons
6. Small bowl or mason jar plus a whisk or fork for the dressing
7. Tongs or two large serving spoons for tossing
8. Plastic wrap or airtight container for chilling and storing leftovers

FAQ

Q: How do I keep the apples from turning brown?

Toss the slices right away in a little lemon juice or the apple cider vinegar from the dressing, that stops browning. Use firm apples like Honeycrisp or Fuji, and add them to the slaw close to serving time for best color.

Q: Can I make this ahead of time?

Yes sort of. Mix the dressing and chop the cabbage a day ahead, store separately. Once you combine cabbage, apples and dressing it stays good 8 to 24 hours in the fridge but will slowly get soggy, so add nuts right before serving.

Q: I need it dairy free or vegan, what can I swap?

Use vegan mayo and dairy free yogurt or just use extra mayo and maple syrup instead of honey. It still tastes great, dont worry about changing the rest.

Q: Someone has a nut allergy, what do I use instead of pecans?

Skip the nuts or swap in toasted pumpkin seeds, sunflower seeds, or extra dried cranberries for crunch. You wont miss the nuts much if you toast the seeds a bit.

Q: How do I change the flavor if I want it sweeter or tangier?

For sweeter add more honey or maple syrup a little at a time. For tangier add another teaspoon or two of apple cider vinegar or a touch more Dijon. Taste as you go, its the easiest way to get it just right.

Q: Best way to shred the cabbage and what apples work best?

A sharp knife, box grater or mandoline all work fine. Green cabbage gives crunch, add the red cabbage for color if you want. For apples pick firm sweet-tart ones like Honeycrisp, Granny Smith or Fuji and slice thin or julienne so they mix well with the cabbage.

CRANBERRY APPLE COLESLAW Recipe Substitutions and Variations

Mayonnaise: use plain Greek yogurt, sour cream, or mashed avocado 1:1; for dairy free try vegan mayo or blended silken tofu, works fine.
Apples: swap with firm pears, crisp jicama, or Asian pear (same quantity); toss with a little lemon or vinegar so they don’t brown.
Dried cranberries: use chopped dried cherries, raisins, or fresh pomegranate seeds (use equal volume, fresh will add juiciness so drain a bit of dressing if needed).
Toasted pecans/walnuts: replace with sliced almonds, toasted pumpkin seeds, or toasted sunflower seeds for a nut free crunch, about the same amount.

Pro Tips

1) Salt and soften the cabbage first. Sprinkle a little salt, toss and let it sit 10 to 15 minutes, then squeeze or pat out the excess moisture with a clean towel. It makes the cabbage less crunchy and stops the dressing from getting watered down, but dont overdo the salt.

2) Keep the apples bright and crunchy. Toss them with a splash of apple cider vinegar or lemon juice the second you slice them, and leave the peel on for color and texture. If you cant use them right away, keep them sealed in a bowl with a bit of acid and chill.

3) Toast nuts and plump the cranberries. Toasted pecans or walnuts = way better flavor, and reserve a few bigger pieces for garnish so you get noticeable crunch. Soak dried cranberries for 5 minutes in warm water or apple juice to rehydrate them a bit so they dont steal moisture from the rest of the salad.

4) Balance the dressing and timing. Whisk the mayo and yogurt until super smooth, then add vinegar and honey a little at a time so you can control sweetness and tang. If the dressing feels too thick add a tablespoon or two of buttermilk or water. Toss, chill 20 to 30 minutes for flavors to meld, and add the nuts just before serving so they stay crunchy.

CRANBERRY APPLE COLESLAW Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Cranberry Coleslaw, a bright and surprisingly simple combination of cabbage, apples, and cranberries in a creamy dressing that complements any main course.

Servings

servings

Calories

285

kcal

Equipment: 1. Large mixing bowl
2. Chefs knife and cutting board
3. Box grater or mandoline for shredding
4. Dry skillet (small or medium) for toasting nuts
5. Measuring cups and spoons
6. Small bowl or mason jar plus a whisk or fork for the dressing
7. Tongs or two large serving spoons for tossing
8. Plastic wrap or airtight container for chilling and storing leftovers

Ingredients

4 cups shredded green cabbage (about 1/2 small head)
1 cup shredded red cabbage (optional, for color)
2 medium apples, cored and thinly sliced or julienned
1/2 cup dried cranberries
1/3 cup chopped toasted pecans or walnuts (optional)
1/2 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream, your call
2 tablespoons apple cider vinegar
2 tablespoons honey or maple syrup
1 teaspoon Dijon mustard
2 tablespoons finely chopped red onion or scallion (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seed (optional)

Directions

Shred the green and red cabbage and put in a large bowl; core and thinly slice or julienne the apples and add them to the bowl right away so they mix in and don't sit exposed too long.
If using nuts, roughly chop them and toast in a dry skillet over medium heat until fragrant and slightly darker, about 3 to 4 minutes, then cool.
Make the dressing: whisk together the mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, black pepper, and celery seed if you're using it, until smooth.
Add the dried cranberries, chopped toasted nuts, and the finely chopped red onion or scallion to the cabbage and apples.
Pour the dressing over the cabbage mixture and toss well so everything gets coated; use tongs or two large spoons to get under the cabbage and lift rather than smoosh.
Taste and adjust seasoning — add a pinch more salt, pepper, or honey if it needs brightness or sweetness.
Cover and chill for at least 20 to 30 minutes so the flavors meld and the cabbage softens slightly; this also helps the dried cranberries plump a bit.
Before serving give it one last toss, scatter a few extra nuts on top for crunch, and serve chilled or at room temperature; leftovers keep in the fridge for 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.