Cranberry Apple Coleslaw Recipe
Introduction
Cranberry Apple Coleslaw is a fresh and tangy twist on a classic side dish. Combining crisp cabbage with sweet apples and tart cranberries, this salad offers a perfect balance of flavors and textures. It’s quick to prepare and ideal for picnics, barbecues, or as a vibrant accompaniment to any meal.
Ingredients
- 1 16-ounce bag coleslaw mix (or 1 small head of green cabbage sliced very thin)
- 2 medium apples (sliced very thin)
- 1/2 cup dried sweet cranberries (or Craisins)
- 1/3 cup mayonnaise
- Juice of 1 large lemon (about 3 tablespoons)
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
Instructions
- Step 1: Whisk together the mayonnaise, lemon juice, sugar, and salt in a large mixing bowl until smooth.
- Step 2: Add the coleslaw mix and toss with tongs to coat evenly with the dressing.
- Step 3: Add the thinly sliced apples and dried cranberries, then toss once more to combine all ingredients well.
- Step 4: Serve immediately for the freshest taste or refrigerate until ready to serve. Enjoy!
Tips & Variations
- Try using green apples for a tart bite or red apples for added sweetness.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Add chopped toasted pecans or walnuts for a satisfying crunch.
- Mix in a teaspoon of Dijon mustard for a subtle tangy depth in the dressing.
Storage
Store the coleslaw in an airtight container in the refrigerator for up to 2 days. Because the apples and cabbage release moisture, the salad is best enjoyed fresh but can be refreshed with a quick toss before serving. Avoid storing too long to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cabbage?
Yes, Napa or Savoy cabbage can be used as a substitute, though green cabbage is preferred for its crispness and mild flavor.
How far in advance can I prepare this coleslaw?
This coleslaw is best prepared no more than a few hours ahead to maintain the texture of the apples and cabbage. If making in advance, keep dressing separate until just before serving.
Print
Cranberry Apple Coleslaw Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
A refreshing and tangy Cranberry Apple Coleslaw that combines crisp coleslaw mix with sweet apple slices and chewy dried cranberries, all tossed in a creamy lemon-mayo dressing. Perfect as a side dish for picnics, barbecues, or a light lunch accompaniment.
Ingredients
Vegetables and Fruits
- 1 16 ounce bag coleslaw mix (or 1 small head of green cabbage sliced very thin)
- 2 medium apples, sliced very thin
- 1/2 cup dried sweet cranberries (or Craisins)
Dressing
- 1/3 cup mayonnaise
- Juice of 1 large lemon (about 3 tablespoons)
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
Instructions
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, lemon juice, sugar, and kosher salt until the mixture is smooth and well combined, creating a tangy dressing base.
- Toss the coleslaw mix: Add the coleslaw mix to the bowl with the dressing and use tongs to toss it thoroughly, ensuring the cabbage is evenly coated with the dressing.
- Add apples and cranberries: Incorporate the thinly sliced apples and dried cranberries into the bowl and give everything a final toss to combine all the flavors evenly.
- Serve or refrigerate: The coleslaw can be served immediately for a fresher crunch or refrigerated until ready to serve to allow the flavors to meld. Enjoy as a side dish or light snack.
Notes
- For best texture, use crisp apples like Granny Smith or Honeycrisp.
- Adjust the sugar in the dressing if you prefer a more or less sweet slaw.
- This salad can be made a few hours ahead but is best served within 24 hours to maintain crunchiness.
- Substitute mayonnaise with a vegan mayo to make this dish vegan-friendly.
- If you prefer a zestier flavor, add some freshly ground black pepper or a pinch of celery seed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: cranberry apple coleslaw, coleslaw recipe, easy side dish, autumn salad, no-cook coleslaw
