If you’re hunting for a fresh, zingy twist on classic coleslaw, Apple Cranberry Coleslaw will win you over at the very first bite. Just imagine crisp cabbage tossed with sweet, tangy apples, a handful of chewy cranberries, and a creamy, honey-kissed dressing to tie everything together. This vibrant salad doesn’t just brighten up the table—it adds pure crunch and a burst of color that makes any meal pop. Whether you need a simple side for a summer cookout or a festive addition to your holiday spread, Apple Cranberry Coleslaw is sure to be a favorite crowd-pleaser.

Apple Cranberry Coleslaw Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this lineup plays a starring role in the flavor and appearance of Apple Cranberry Coleslaw. There’s nothing complicated—just super-fresh, accessible ingredients that work together to give you a salad that’s sweet, tangy, crunchy, and beautifully balanced.

Green cabbage (4 cups, shredded): Crisp and mild, this is the base that holds your slaw together and delivers that signature crunchy bite.
Red cabbage (1 cup, shredded): Just a bit of this vibrant variety adds gorgeous color and amps up the crunch even more.
Carrot (1 large, grated): This veggie brings both sweetness and a lovely pop of orange to the mix.
Apple (1 large, Honeycrisp or Gala, julienned): For bursts of juiciness and natural sweetness; don’t be afraid to use a tart variety if you want extra tang.
Dried cranberries (1/2 cup): Chewy and tart, these little gems add a fruity twist and a wonderful contrast of texture.
Green onions (1/4 cup, sliced): Mild onion flavor adds a gentle kick without overpowering the rest of the salad.
Mayonnaise (1/2 cup): Creamy and smooth, this ingredient makes the dressing luxuriously rich while holding everything together.
Apple cider vinegar (2 tablespoons): Tangy and slightly sweet, this wakes up all the flavors and brightens the dressing.
Honey (1 tablespoon): Brings just the right touch of sweetness to keep the dressing from tasting too sharp.
Dijon mustard (1 teaspoon): Adds depth with a tiny bit of heat and tang.
Salt and black pepper (to taste): Season until everything tastes vivid and balanced—start small, you can always add more.

How to Make Apple Cranberry Coleslaw

Step 1: Prep the Veggies and Fruit

Start by gathering all your fresh ingredients so everything is ready to go. Shred the green and red cabbage finely for that signature slaw texture—I find a mandoline slicer works wonders here, but a sharp knife and a steady hand are just as effective. Peel and grate the carrot, then move on to the apple. Julienne or cut your apple into thin sticks; the thinner, the better for even distribution and crunch in every bite. Place the prepped cabbage, carrot, apple, dried cranberries, and sliced green onions into a large mixing bowl.

Step 2: Whip Up the Creamy Dressing

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, plus a pinch of salt and black pepper. You’re looking for a smooth, pourable consistency—the vinegar and honey help thin the mayo while adding flavor. Taste and adjust the seasoning; the dressing should be creamy but tangy, with just a hint of sweetness.

Step 3: Toss Everything Together

Pour the dressing over the cabbage mixture, making sure to scrape every bit out of the bowl. Using tongs or clean hands, gently toss everything until the vegetables and fruit are evenly coated. Every strand, bit, and piece should glisten with that dreamy dressing.

Step 4: Chill for Maximum Flavor

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This short chill time allows the flavors to mingle and the cabbage to slightly soften—don’t skip this step! It’s the secret to transforming a good slaw into a truly great Apple Cranberry Coleslaw.

Step 5: Serve and Enjoy

Before serving, give the coleslaw a quick toss to redistribute any dressing that may have settled. Your Apple Cranberry Coleslaw is now ready to steal the spotlight at your next meal.

How to Serve Apple Cranberry Coleslaw

Garnishes

A sprinkling of toasted pecans, sunflower seeds, or even more dried cranberries makes this coleslaw extra eye-catching and delicious. You could also add a little freshly cracked black pepper or a light scatter of chopped chives just before serving, giving your Apple Cranberry Coleslaw a restaurant-worthy finish that’s totally effortless.

Side Dishes

Apple Cranberry Coleslaw is the ultimate sidekick for juicy grilled chicken, BBQ pulled pork, sandwiches, or burgers. The bright flavors and satisfying crunch balance out rich, savory mains perfectly—making this dish a refreshing highlight on any table, lunch or dinner.

Creative Ways to Present

For parties or picnics, spoon the coleslaw into colorful individual jars or serve it atop mini sliders for an unexpected twist. If you’re after something show-stopping, mound the salad high in a serving bowl and circle it with apple slices or fresh herbs. However you present it, Apple Cranberry Coleslaw loves to make a statement!

Make Ahead and Storage

Storing Leftovers

Leftover Apple Cranberry Coleslaw stores brilliantly in an airtight container in the refrigerator. The flavors only get better as they mingle, so don’t be afraid to make it a day in advance—it’ll still have plenty of crunch and zest for up to 3 days.

Freezing

Unfortunately, coleslaw isn’t a great candidate for freezing. The cabbage and apples lose their crispness after thawing, and the creamy dressing tends to separate. For best results, enjoy Apple Cranberry Coleslaw fresh from the fridge rather than the freezer.

Reheating

There’s no need to reheat this dish—it’s meant to be served cold! If your coleslaw has been sitting in the fridge for a while, simply give it a good toss to revive the texture and flavors before serving.

FAQs

Can I use a different type Side Dish

Absolutely! While Honeycrisp and Gala apples are deliciously sweet and crisp, you can use Granny Smith if you prefer a tart crunch. Experiment with your favorites—just make sure the apple is firm so it holds up in the slaw.

Is there a way to make this coleslaw dairy free?

Yes! There’s no actual dairy in the classic dressing here (mayonnaise is typically dairy-free), but if you’re avoiding eggs, opt for a vegan mayo. Everything else in Apple Cranberry Coleslaw is naturally free from dairy.

Will the apples turn brown?

The dressing contains both vinegar and lemon juice (from the mustard), which help prevent browning. Be sure to coat the apple well with dressing soon after slicing to keep it looking and tasting fresh.

Can I add nuts or seeds to Apple Cranberry Coleslaw?

Definitely! Toasted pecans, walnuts, or sunflower seeds are fantastic in this coleslaw, lending extra crunch and a subtle nutty flavor. Sprinkle them in just before serving for maximum texture.

How far ahead can I make this coleslaw?

For best results, prepare Apple Cranberry Coleslaw up to 24 hours in advance. Give it a good stir before serving, as the dressing may settle at the bottom of your container.

Final Thoughts

Ready to brighten your next meal? This Apple Cranberry Coleslaw is a crunchy, colorful side you’ll turn to time and again. I hope it brings as much joy to your table as it does to mine—don’t be surprised if it disappears in no time!

Apple Cranberry Coleslaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Apple Cranberry Coleslaw recipe is a delightful twist on traditional coleslaw, featuring a colorful mix of cabbage, apple, dried cranberries, and a creamy dressing. It’s a perfect side dish for any occasion, from summer barbecues to holiday gatherings.

Ingredients

Scale

Main Coleslaw:

4 cups shredded green cabbage
1 cup shredded red cabbage
1 large carrot, grated
1 large apple (such as Honeycrisp or Gala), julienned
1/2 cup dried cranberries
1/4 cup sliced green onions

Dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper to taste

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Instructions

Main Coleslaw: In a large mixing bowl, combine the shredded green and red cabbage, grated carrot, julienned apple, dried cranberries, and sliced green onions.
Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Give it a quick toss before serving.