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
Scale
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
