This colorful coleslaw is a tasty mix of fresh apples and cranberries, giving it a sweet and tangy flavor. Crunchy cabbage adds a nice texture that everyone will love!
I enjoy serving this salad at family gatherings because it’s bright and refreshing. Plus, it’s a great way to sneak in some fruits and veggies—everyone wins! 🍏🍂
Ingredients & Substitutions
Green cabbage: This is the base for the coleslaw, but you can swap it out for red cabbage for a more colorful dish. Other options include kale or Brussels sprouts if you’re looking for a different texture.
Carrots: Fresh shredded carrots add crunch. If you’re short on carrots, you could use pre-shredded coleslaw mix that usually comes with cabbage and carrots together.
Apple: I recommend using crisp apples like Gala, Fuji, or Honeycrisp. In a pinch, you can substitute with pears for a different flavor or even dried apples for sweetness.
Dried cranberries: These give the coleslaw a sweet-tart flavor. If you prefer, you can use raisins or chopped dried apricots as alternatives.
Nuts: Walnuts and pecans both add a nice crunch. You can easily leave them out for nut-free needs or substitute with sunflower seeds for a similar texture.
Mayonnaise: Traditional mayo gives creaminess, but Greek yogurt or a vegan mayo is a great substitute for a lighter or dairy-free option.
How Do I Get the Perfect Mix of Flavors?
The key focus for this coleslaw is balancing flavors and textures. Start by chopping all your ingredients uniformly so they mix well and provide a consistent crunch. Here’s how:
- Shred the cabbage and carrots finely to ensure they blend into the dressing easily.
- Cut the apple last to minimize browning, or toss it with a little lemon juice to keep it vibrant.
- When mixing with the dressing, do so gently to avoid wilting the cabbage too much.
- Letting the coleslaw chill for at least 30 minutes is crucial. It allows the flavors to blend beautifully, softening the cabbage just enough while maintaining crunch.
Adjust the seasoning near the end. If you like a touch more zing, consider adding extra apple cider vinegar or a bit more honey for sweetness.
Fresh Cranberry Apple Coleslaw Recipe
Ingredients You’ll Need:
Base Ingredients:
- 4 cups shredded green cabbage (about half a medium head)
- 1 cup shredded carrot (about 2 medium carrots)
- 1 medium apple, cored and chopped (preferably a crisp variety like Gala or Fuji)
- 1/2 cup dried cranberries
- 1/3 cup chopped walnuts or pecans, toasted
- 3 green onions, chopped
For The Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
How Much Time Will You Need?
This delicious coleslaw takes about 15 minutes to prepare and requires an additional 30 minutes to chill in the refrigerator. In total, you’re looking at 45 minutes until you can enjoy this fresh side dish!
Step-by-Step Instructions:
1. Mix the Base Ingredients:
In a large bowl, combine the shredded green cabbage, shredded carrot, chopped apple, dried cranberries, chopped walnuts or pecans, and chopped green onions. Use a big spoon to mix everything together to ensure the flavors are evenly distributed.
2. Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Taste the dressing and adjust the seasoning if you like it a bit sweeter or tangier.
3. Combine and Coat:
Pour the dressing over the cabbage mixture and gently toss everything together until the cabbage and other ingredients are well coated with the dressing. Be careful not to crush the ingredients; aim for a light toss.
4. Chill and Let Flavor Develop:
Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time helps the flavors meld and allows the cabbage to soften just slightly while remaining crunchy.
5. Final Touches Before Serving:
Before serving, give the coleslaw another gentle toss to mix everything that may have settled. Taste once more and adjust any final seasonings if needed. Serve cold, and enjoy this refreshing and colorful coleslaw with your meal!
This fresh cranberry apple coleslaw brings a lovely balance of tangy, sweet, and crunchy textures, making it a delightful addition to any gathering or meal. Enjoy! 🥗
Fresh Cranberry Apple Coleslaw FAQ
Can I Use Other Types of Cabbage?
Yes! While green cabbage is traditional, you can use red cabbage for a pop of color or even a mix of both for added visual appeal. Just keep the shredding consistent so it combines well with the other ingredients.
How Can I Make This Recipe Vegan?
To make the coleslaw vegan, simply substitute the mayonnaise with a plant-based mayo or use a creamy vegan yogurt. You can also replace honey with maple syrup or agave for sweetness.
What Should I Do If I Have Leftovers?
Store any leftovers in an airtight container in the refrigerator. The coleslaw is best eaten within 2-3 days, though it may lose some crunch as it sits. If it seems a bit dry, add a splash of dressing before serving!
Can I Prepare This Coleslaw Ahead of Time?
Certainly! You can make this coleslaw up to a day in advance. Just be sure to store it in the fridge in an airtight container and give it a good toss before serving to rehydrate the ingredients.
