Description
Cranberry Apple Coleslaw bursting with sweet apples, tart cranberries, and creamy dressing. Perfect for potlucks and picnics!
Ingredients
Scale
- 4 cups (300g) green cabbage, finely shredded
- 2 cups (150g) red cabbage, finely shredded
- 2 medium (about 2 cups/240g) Honeycrisp or Granny Smith apples, julienned
- 1 cup (120g) fresh cranberries, coarsely chopped (or 3/4 cup/90g dried cranberries)
- 1/2 cup (50g) red onion, thinly sliced
- 1/4 cup (30g) sliced almonds or chopped pecans
Instructions
- Step 1: Prepare the Vegetables Start with fresh, crisp cabbage – the foundation of great Cranberry Apple Coleslaw. Remove the outer leaves of both green and red cabbage heads, then cut them in half and remove the cores. Using a sharp knife or food processor with a slicing attachment, finely shred both cabbages and place them in a large mixing bowl. The thin, consistent cuts ensure even dressing coverage and the perfect texture in every bite. Add the thinly sliced red onion to the cabbage mixture.
- Step 2: Prepare the Fruit Core the apples and cut them into thin, matchstick pieces (julienne). If you’re making the slaw ahead of time, toss the apple pieces with a tablespoon of lemon juice to prevent browning. For fresh cranberries, pulse them briefly in a food processor or chop coarsely with a knife – you want pieces small enough to distribute throughout the slaw but large enough to provide bursts of tangy flavor. If using dried cranberries, you can add them as is. Add both fruits to your cabbage mixture.
- Step 3: Create the Dressing In a medium bowl, whisk together mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, celery seeds, salt, and pepper until smooth and well combined. Taste and adjust seasonings if necessary – remember that the dressing should be slightly more tangy and sweet than you might prefer on its own, as the cabbage will mellow the flavors.
- Step 4: Combine and Chill Pour about two-thirds of the dressing over the cabbage, apple, and cranberry mixture. Using tongs or two large spoons, toss thoroughly to coat all ingredients evenly. You want every piece of this Cranberry Apple Coleslaw to be lightly dressed. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow flavors to meld. Before serving, toss again and add more dressing if needed. Sprinkle with sliced almonds or chopped pecans for a delightful crunch.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 16g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 5mg