Apple Cranberry Coleslaw
This Apple Cranberry Coleslaw is a refreshing, crisp, and colorful dish that balances sweet apples, crunchy cabbage, and tart cranberries in a tangy, creamy dressing. It’s the perfect side dish for fall gatherings, holiday tables, or as a light, fresh complement to BBQ, sandwiches, or roasted meats. The combination of textures and flavors makes this coleslaw irresistibly delicious!
INGREDIENTS:
4 cups shredded green cabbage
1 cup shredded red cabbage
1 large apple, julienned (Honeycrisp or Granny Smith work well)
½ cup dried cranberries
¼ cup chopped pecans or walnuts (optional, for crunch!)
2 tablespoons chopped fresh parsley (for freshness & color )
For the Dressing:
½ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey (or maple syrup for a fall twist )
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cinnamon (optional, adds warmth!)
DIRECTIONS:
1. Prep the Ingredients:
Shred the green and red cabbage and place in a large mixing bowl.
Julienne the apple into thin matchsticks and toss it into the bowl.
Add the dried cranberries, nuts (if using), and fresh parsley.
2. Make the Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, black pepper, and cinnamon (if using).
Taste and adjust seasoning if needed.
3. Combine & Toss:
Pour the dressing over the coleslaw mixture and toss until evenly coated.
Let it sit for 10–15 minutes to allow the flavors to meld.
4. Serve & Enjoy!
Serve immediately for a crisp, fresh taste or refrigerate for at least 30 minutes for a more developed flavor.
Garnish with extra cranberries, nuts, or parsley before serving.