Get ready to discover the most delicious Cranberry Apple Coleslaw you’ll ever taste! This vibrant, sweet, and tangy fall slaw is more than just a side dish; it’s a celebration of autumn flavors, perfectly balancing crisp cabbage, tart cranberries, and sweet apples with a creamy, zesty dressing.
Whether you’re looking for a refreshing addition to your weekday dinner or a show-stopping side for your holiday table, this Cranberry Apple Coleslaw is a must-try. It’s incredibly easy to make, packed with texture, and guaranteed to become a new family favorite, offering a delightful twist on classic coleslaw.
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Key Ingredients for Cranberry Apple Coleslaw:
To create this delectable Cranberry Apple Coleslaw, gather these fresh and flavorful ingredients:
For the Slaw Base:
- 1 medium head green cabbage (about 2 lbs): Finely shredded or thinly sliced
- 1 medium head red cabbage (about 1.5 lbs): Finely shredded or thinly sliced (adds vibrant color and earthy notes)
- 2 crisp red apples (e.g., Gala, Honeycrisp, Fuji): Cored and diced into ½-inch pieces
- 1 cup dried cranberries: Sweetened or unsweetened, depending on your preference
- ½ cup chopped pecans or walnuts (optional): Toasted lightly for extra crunch and flavor
- ½ cup shredded carrots (optional): For added color and sweetness
For the Creamy Dressing:
- 1 cup mayonnaise: Full-fat or light, as per your dietary needs
- ¼ cup apple cider vinegar: Adds a crucial tang and complements the apples beautifully
- 2 tablespoons honey or maple syrup: To balance the tartness and enhance sweetness
- 1 tablespoon Dijon mustard: For a subtle depth of flavor
- ½ teaspoon celery seeds: A classic coleslaw ingredient that adds a unique, savory touch
- ¼ teaspoon salt: Or to taste
- ⅛ teaspoon black pepper: Freshly ground, or to taste
How to Make Cranberry Apple Coleslaw:
This Cranberry Apple Coleslaw is a ridiculously easy, yet incredibly delicious and satisfying dish that comes together in a flash. With just a few simple steps, you’ll create a vibrant, creamy, and crunchy slaw highlighting the beautiful flavors of fall.
The combination of crisp apples, tart cranberries, and a tangy-sweet dressing makes it a standout. You can have this delightful coleslaw prepped and ready to serve in just about 20-25 minutes!
Step-by-Step Instructions:
Prepare the Slaw Base:
- Wash and thoroughly dry both the green and red cabbage. Using a sharp knife, thinly slice or finely shred the cabbage. Alternatively, a mandoline slicer or food processor with a shredding disc can make this quicker and more uniform. Place the shredded cabbage in a large mixing bowl.
- Core the apples and dice them into ½-inch pieces. To prevent browning, you can toss them lightly with a tablespoon of lemon juice, then drain before adding to the cabbage.
- Add the diced apples, dried cranberries, and optional shredded carrots to the bowl with the cabbage. If using nuts, add them now or save them for garnish just before serving for maximum crunch.
Whisk Together the Dressing:
- In a separate medium bowl, combine the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, celery seeds, salt, and black pepper.
- Whisk vigorously until all ingredients are well combined and the dressing is smooth and creamy. Taste and adjust seasonings as needed – you might want a little more honey for sweetness, or a touch more vinegar for tang.
Combine and Chill:
- Pour the prepared dressing over the cabbage, apple, and cranberry mixture in the large bowl.
- Using large tongs or two spatulas, gently toss the ingredients together until the cabbage and all other components are evenly coated with the dressing. Ensure every piece gets a good layer of that delicious creamy goodness.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally 1-2 hours, before serving. This allows the flavors to meld and the cabbage to slightly soften, making the slaw even more flavorful.
Serve & Enjoy:
- Give the coleslaw a final toss just before serving. Spoon into a serving bowl and garnish with additional chopped pecans or a sprig of parsley, if desired.
Why You’ll Love This Cranberry Apple Coleslaw:
You’re going to absolutely adore this Cranberry Apple Coleslaw for so many reasons! The main highlight is its incredible balance: it’s perfectly sweet, wonderfully tangy, and boasts an amazing textural contrast from the crisp cabbage and apples to the chewy cranberries and crunchy nuts. Making this at home saves you money compared to store-bought versions, plus you control the freshness and quality of every ingredient.
The flavorful combination of tart dried cranberries, sweet crisp apples, and that zesty, creamy dressing with a hint of celery seed makes it truly special. If you’re a fan of our Creamy Dill Potato Salad, you’ll appreciate how this slaw brings similar fresh, vibrant flavors to your table, but with a unique autumnal twist. Don’t wait – dive into the kitchen and make this incredible Cranberry Apple Coleslaw today!
What to Serve Cranberry Apple Coleslaw With:
This versatile Cranberry Apple Coleslaw pairs beautifully with a variety of dishes, enhancing any meal with its vibrant flavors and textures:
- Roasted Meats: It’s a fantastic accompaniment to roasted turkey, baked ham, grilled chicken, or slow-cooked pork shoulder. The acidity cuts through the richness of the meat.
- Sandwiches and Burgers: Pile it high on pulled pork sandwiches, grilled chicken burgers, or even a robust veggie burger for an extra layer of crunch and flavor.
- BBQ Fare: A refreshing alternative to traditional coleslaw at your next barbecue, complementing ribs, brisket, or grilled sausages.
- Holiday Feasts: A colorful and flavorful addition to Thanksgiving or Christmas dinners, offering a lighter side dish option.
- Everyday Dinners: Serve it alongside simple weeknight meals like meatloaf, baked fish, or even as a light lunch with a side of hard-boiled eggs.
- Soups and Stews: A crisp, cool side to hearty fall soups and stews.
Top Tips for Perfecting Cranberry Apple Coleslaw:
Achieving the perfect Cranberry Apple Coleslaw is easy with these helpful tips:
- Shredding Matters: For the best texture, aim for thin, uniform shreds of cabbage. A mandoline or the shredding disc of a food processor works wonders. If using a knife, take your time for fine strips. Avoid overly thick chunks, as they won’t absorb the dressing as well.
- Prevent Apple Browning: To keep your diced apples looking fresh and bright, toss them with a teaspoon of lemon juice immediately after dicing. Drain any excess liquid before adding to the slaw.
- Don’t Rush the Chill: While you can serve it immediately, chilling the coleslaw for at least 30 minutes (preferably 1-2 hours) allows the flavors to meld and the cabbage to slightly soften, resulting in a more cohesive and delicious dish.
- Adjust Sweetness & Tang: Taste your dressing before mixing! Depending on the sweetness of your apples and cranberries, you might want to adjust the amount of honey/maple syrup or apple cider vinegar. It’s easier to add a little more than to take away.
- Toasted Nuts for Flavor: If using pecans or walnuts, lightly toast them in a dry skillet over medium heat for a few minutes until fragrant. This significantly enhances their flavor and crunch. Let them cool completely before adding.
- Ingredient Substitutions:
- Cabbage: If red cabbage isn’t available, use all green cabbage. You could also include some Brussels sprouts thinly shaved.
- Apples: Any crisp, slightly tart apple works well. Pears can also be a delightful addition.
- Dried Cranberries: Dried cherries or even golden raisins can be substituted.
- Nuts: Sunflower seeds or pumpkin seeds (pepitas) are great alternatives for nut allergies.
- Dressing: For a dairy-free dressing, use vegan mayonnaise. For a lighter dressing, you can substitute some of the mayonnaise with plain Greek yogurt, but note it might be a bit tangier.
- Common Mistakes to Avoid:
- Over-dressing the slaw: Start with about ¾ of the dressing, toss, then add more if needed. You want the cabbage lightly coated, not swimming.
- Adding nuts too early: If adding nuts, stir them in just before serving to maintain their crunch. If added too soon, they can become soggy.
- Skipping the salt: Salt in the dressing helps draw out some moisture from the cabbage, contributing to a better texture, and enhances overall flavor.
Storing and Reheating Tips:
Proper storage is key to extending the freshness of your Cranberry Apple Coleslaw:
- Storage: Store leftover Cranberry Apple Coleslaw in an airtight container in the refrigerator.
- Shelf Life: It will stay fresh and delicious for 3-4 days. The cabbage will soften slightly over time, but the flavors will continue to meld.
- Best Served Chilled: Coleslaw is always best served cold, so no reheating is required! Just give it a good stir before serving if it’s been sitting for a while.
- Freezing is Not Recommended: Unfortunately, coleslaw does not freeze well. The mayonnaise-based dressing will separate and become watery upon thawing, and the cabbage will lose its crisp texture, becoming soggy. It’s best to enjoy this fresh!
- Make Ahead: For best results, you can prepare the slaw mixture (cabbage, apples, cranberries) and the dressing separately. Refrigerate each component. Then, combine them 1-2 hours before serving. This ensures maximum crispness and fresh flavor.
Final Thoughts:
This Cranberry Apple Coleslaw is truly a standout recipe that brings the best of autumn to your plate. Its vibrant colors, delightful textures, and perfectly balanced sweet and tangy flavors make it an irresistible side dish for any occasion, from casual weeknight dinners to festive holiday gatherings. It’s a versatile crowd-pleaser that proves healthy can also be incredibly delicious and satisfying. We hope you enjoy making and sharing this fantastic slaw as much as we do!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
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Cranberry Apple Coleslaw FAQs:
Q1: Can I make this coleslaw ahead of time?
A1: Yes, you can! For best results, prepare the shredded cabbage and apple mixture, and the dressing separately. Store them in airtight containers in the refrigerator. Combine them 1-2 hours before serving to allow the flavors to meld without the cabbage becoming too soft.
Q2: What kind of apples are best for this coleslaw?
A2: Crisp, slightly tart apples like Honeycrisp, Gala, Fuji, or Granny Smith work best as they hold their texture and provide a good balance to the sweetness of the cranberries and dressing.
Q3: Can I use pre-shredded cabbage mix?
A3: Absolutely! To save time, you can use a 2-pound bag of pre-shredded coleslaw mix. Look for one that includes both green and purple cabbage for the best visual appeal and flavor.
Q4: Is this coleslaw gluten-free?
A4: Yes, this Cranberry Apple Coleslaw recipe is naturally gluten-free, assuming all your ingredients (especially the mayonnaise and Dijon mustard) are certified gluten-free. Always check product labels if you have a severe allergy.
Q5: How can I make this coleslaw dairy-free?
A5: The main dairy component would be in certain types of mayonnaise. To make it dairy-free, simply use a high-quality vegan mayonnaise.
Q6: What if I don’t have apple cider vinegar?
A6: White wine vinegar can be used as a substitute, but apple cider vinegar really complements the apple and cranberry flavors best. Distilled white vinegar could work in a pinch, but use slightly less as it’s often more acidic.
Q7: Can I add other vegetables to this coleslaw?
A7: Definitely! Finely chopped red onion, bell peppers (red or orange for color), or even jicama for extra crunch would be great additions.
Q8: Why does my coleslaw sometimes get watery?
A8: Cabbage naturally releases water, especially when dressed with salt. Chilling the slaw allows some of this release, which can pool at the bottom. Tossing it well before serving usually remedies this. Also, ensure your cabbage is thoroughly dried after washing. Avoid dressing the slaw too far in advance (more than 24 hours) as this increases water release.