This colorful Apple Cranberry Coleslaw combines crisp green and red cabbage, sweet apples, chewy dried cranberries, and a creamy tangy dressing. The uploaded recipe image confirms the dish and shows green cabbage, dried cranberries, and shredded carrots as part of the recipe.
Ingredients
For the Coleslaw
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup shredded carrots
- 2 medium apples, diced
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts, optional
For the Creamy Dressing
- 1/3 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make It
1. Prepare the vegetables
Wash the cabbage, carrots, and apples thoroughly.
Thinly shred the green and red cabbage. Shred the carrots and place everything into a large mixing bowl.
2. Prepare the apples
Dice the apples into small bite-sized pieces.
Tip: Toss the diced apples with a small amount of lemon juice if you’re preparing the salad ahead of time. This helps reduce browning.
3. Add cranberries
Add the dried cranberries to the cabbage mixture and gently toss.
4. Add the walnuts
If using walnuts, roughly chop them and add them to the bowl.
Nut-free option: Simply leave the walnuts out. The coleslaw will still be delicious.
5. Make the dressing
In a separate bowl, whisk together:
- Mayonnaise
- Greek yogurt
- Apple cider vinegar
- Honey
- Salt
- Black pepper
Whisk until smooth and creamy.
6. Combine
Pour the dressing over the cabbage, carrots, apples, cranberries, and walnuts.
Using salad tongs or two large spoons, gently toss until everything is evenly coated.
7. Chill
Cover and refrigerate for 30–60 minutes.
This gives the cabbage time to absorb the dressing and allows the flavors to blend.
8. Serve
Give the coleslaw one final gentle toss before serving.
Garnish with a few extra dried cranberries, chopped walnuts, apple pieces, or fresh herbs if desired.
Recipe Details
- Prep time: 15 minutes
- Chilling time: 30–60 minutes
- Total time: About 45–75 minutes
- Servings: 6–8
- Difficulty: Easy
- Cooking: No cooking required
Nut Information
Walnuts are optional. They add a pleasant crunch and a richer flavor, but they aren’t necessary.
If serving this to someone with a nut allergy:
- Leave out the walnuts.
- Check the labels on mayonnaise, Greek yogurt, dried cranberries, and other packaged ingredients for allergy statements.
- Avoid cross-contact with cutting boards, knives, bowls, and utensils that have been used with nuts.
- If serving guests, clearly mention that the recipe can contain walnuts.
You can also replace walnuts with sunflower seeds or pumpkin seeds for a crunchy alternative, provided they fit your dietary needs.
Approximate Nutrition
Nutrition varies depending on the brands and exact quantities used. With walnuts included, approximately:
- Calories: 200–230 per serving
- Protein: 3–4 g
- Carbohydrates: 25–30 g
- Fat: 10–12 g
- Fiber: 3–4 g
- Sugar: 15–20 g
Without walnuts, the calories and fat will be somewhat lower.
Recipe Q&A
Q: Can I make this coleslaw ahead of time?
Yes. It can be prepared several hours ahead and refrigerated. For the freshest texture, add the apples and walnuts closer to serving.
Q: Can I use only green cabbage?
Absolutely. You can replace the red cabbage with additional green cabbage.
Q: Can I use red or green apples?
Yes. Sweet apples work beautifully, while tart apples give the salad a more refreshing flavor.
Q: Can I use raisins instead of cranberries?
Yes. Raisins are an easy substitute, although dried cranberries provide a sweeter, slightly tangy flavor.
Q: Can I make it without mayonnaise?
Yes. You can increase the Greek yogurt and adjust the vinegar and honey to taste.
Q: Can I make it nut-free?
Yes! Simply omit the walnuts.
Q: Can I use a different nut?
Yes. Pecans or almonds can work well, as long as there are no allergy concerns.
Q: Why should I chill the coleslaw?
Chilling allows the dressing to blend with the cabbage and fruit, making the flavor more developed.
Q: How do I keep the coleslaw crunchy?
Don’t overdress it. For the crunchiest result, keep the dressing refrigerated separately and mix it into the vegetables shortly before serving.
Q: Can I make the dressing sweeter?
Yes. Add a little more honey according to your taste.
Q: Can I make it dairy-free?
Yes. Use a dairy-free yogurt alternative instead of Greek yogurt.
Q: Is this recipe gluten-free?
The basic ingredients are naturally gluten-free, but always check packaged mayonnaise, yogurt, dried cranberries, and other ingredients for the manufacturer’s labeling if gluten avoidance is important.
Serving Idea
Serve this coleslaw alongside grilled chicken, roasted turkey, sandwiches, burgers, or barbecue dishes. It also makes a refreshing addition to a holiday or family dinner table.