Apple Cranberry Coleslaw
Apple Cranberry Coleslaw is a fresh and crunchy salad that brings a sweet twist to classic coleslaw. It’s packed with crisp cabbage, tart cranberries, and juicy apple slices, all tossed…
By Ava
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Reading time: 5 min
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Apple Cranberry Coleslaw is a fresh and crunchy salad that brings a sweet twist to classic coleslaw. It’s packed with crisp cabbage, tart cranberries, and juicy apple slices, all tossed in a light and tangy dressing. The mix of textures and flavors makes this coleslaw stand out at any meal.
I love making this coleslaw when the seasons change because the apples and cranberries give it a bright, festive feel. It’s a simple way to add something colorful and tasty to your table. I usually cut the apples thin and toss everything just before serving to keep it nice and crisp.
This dish is perfect as a side at barbecues, holiday dinners, or even packed into sandwiches for a little extra crunch. I find that it pairs wonderfully with grilled chicken or pulled pork, adding a fresh contrast to smoky flavors. It’s one of those salads I keep coming back to because it’s easy, refreshing, and everyone seems to love the mix of sweet and tangy.
Key Ingredients & Substitutions
Cabbage: Using both green and red cabbage adds great color and crunch. If you can’t find red cabbage, just use more green or try Napa cabbage for a softer texture.
Green Apple: Granny Smith apples are perfect because they add tartness and won’t turn brown quickly. You can substitute with Fuji or Honeycrisp, but the taste will be sweeter.
Dried Cranberries: They bring a nice chewy texture and tart flavor. Feel free to swap with dried cherries or raisins if you want a different twist.
Mayonnaise: This creamy base helps bind the coleslaw. For a lighter version, try Greek yogurt or a mix of yogurt and mayo.
How Can I Keep Apples from Browning in Coleslaw?
Apples tend to brown quickly after cutting, which can affect the look of your coleslaw. Here’s how to keep them fresh-looking:
- Toss diced apples with a little lemon juice or apple cider vinegar right after chopping. The acid slows browning.
- Mix the apples into the coleslaw dressing quickly to coat them well, which also helps protect them.
- Make the coleslaw close to serving time for the best freshness and crunch.
Equipment You’ll Need
- Large mixing bowl – big enough to toss all the cabbage, apple, and dressing without spilling.
- Sharp knife – to dice apples, celery, and onion cleanly and quickly.
- Cutting board – a sturdy surface for chopping your ingredients safely.
- Grater or box grater – perfect for shredding the carrot and cabbage finely.
- Whisk or fork – to mix the dressing smoothly without lumps.
- Measuring spoons and cups – helps keep the dressing flavors balanced and consistent.
Flavor Variations & Add-Ins
- Swap dried cranberries with chopped fresh cranberries for extra tartness in fall and winter salads.
- Add toasted pecans or walnuts for crunch and a nutty flavor that complements the creamy dressing.
- Include shredded sharp cheddar cheese for a mild tang and richer texture.
- Stir in fresh herbs like chopped parsley or cilantro to brighten the flavor and add freshness.
Apple Cranberry Coleslaw
Ingredients You’ll Need:
For The Salad:
- 3 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage
- 1 large carrot, shredded
- 1 cup diced green apple (such as Granny Smith), with skin on
- ½ cup dried cranberries
- ½ cup diced celery
- ⅓ cup finely chopped onion (yellow or red onion)
For The Dressing:
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or to taste)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This coleslaw takes about 15 minutes to prepare. You’ll need to shred, dice, and mix the ingredients, then let it chill in the refrigerator for at least 1 hour so the flavors can blend nicely. It’s a quick assembly with a little resting time for the best taste.
Step-by-Step Instructions:
1. Mix The Veggies and Fruit:
In a large mixing bowl, combine the shredded green and red cabbage, shredded carrot, diced apple, dried cranberries, diced celery, and chopped onion. This colorful mixture forms the base of your coleslaw.
2. Prepare The Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well blended. This creamy dressing will add a tangy sweetness that ties everything together.
3. Combine and Chill:
Pour the dressing over the cabbage mixture. Toss everything together until every bit of the salad is coated evenly. Cover the bowl with plastic wrap or a lid, then refrigerate for at least 1 hour. This chilling time helps the cabbage soften just slightly and the flavors to meld beautifully.
4. Serve Up:
Before serving, give the coleslaw a good stir to refresh the mix. Taste it and add a little more salt or pepper if you like. Serve chilled as a fresh, crunchy, and slightly sweet side dish that complements any meal.
Can I Use Frozen Cranberries Instead of Dried?
Frozen cranberries can be used, but thaw and drain them well first to avoid watering down the coleslaw. Dried cranberries are best for that chewy texture and concentrated sweetness.
How Long Will This Coleslaw Keep in the Fridge?
Stored in an airtight container, this coleslaw stays fresh for 3 to 4 days. Stir before serving again, as the dressing may settle a bit.
Can I Substitute Greek Yogurt for Mayonnaise?
Yes! Greek yogurt makes a lighter, tangy alternative. Use it as a 1:1 swap, but keep in mind the flavor will be slightly different and less rich.
What’s the Best Way to Prevent Apples from Browning?
Toss diced apples with a little lemon juice or apple cider vinegar right after cutting. This helps slow down browning and keeps your coleslaw looking fresh longer.