If you’re craving a side dish that practically bursts with crispness, color, and just the right amount of zing, this Apple Cranberry Coleslaw Recipe is about to become your new go-to. Picture sweet-tart apples, jewel-toned cranberries, and vibrant cabbage coming together in a creamy dressing with a surprising pop of toasted pecans. Whether you need something fresh for picnics, a light holiday side, or simply want to liven up your weeknight meals, this crunchy, refreshing slaw always brings a smile to the table and a sparkle to your palate.

Apple Cranberry Coleslaw Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Apple Cranberry Coleslaw Recipe is a breeze. Each component is carefully chosen to build layers of flavor, texture, and color—nothing flashy, just good, honest ingredients doing their very best work for you.

Green cabbage (4 cups shredded): The backbone of coleslaw; fresh and crisp for tons of crunch.
Red cabbage (2 cups shredded): Adds stunning color and a subtle earthiness.
Apples (2 medium, julienned): Bring juiciness and sweetness that balance the tart and savory notes.
Carrots (1 cup shredded): Bright pop of color and mellow sweetness for a classic slaw texture.
Dried cranberries (1/2 cup): Chewy, tangy bursts that complement the apples beautifully.
Pecans (1/2 cup, chopped and toasted): Offer irresistible nutty crunch and richness.
Mayonnaise (1/2 cup): Forms the creamy base of the dressing, binding everything together.
Apple cider vinegar (2 tablespoons): Delivers lively tang and helps keep the apples crisp and bright.
Honey or maple syrup (1 tablespoon): Adds just enough natural sweetness to round out the flavors.
Dijon mustard (1 teaspoon): Offers a subtle bite and depth to the creamy dressing.
Salt (1/2 teaspoon): Enhances every ingredient and brings the flavors together.
Black pepper (1/4 teaspoon): Just a touch for gentle warmth and seasoning.

How to Make Apple Cranberry Coleslaw Recipe

Step 1: Prep the Produce

Start by shredding your green and red cabbage, julienning the apples, and grating the carrots. You can use a sharp knife, food processor, or mandoline—whatever you feel most comfortable with. The thinner you slice, the more the vegetables will soak up that delicious, creamy dressing later.

Step 2: Mix the Slaw Base

In your largest mixing bowl, toss together the green cabbage, red cabbage, apples, carrots, dried cranberries, and chopped toasted pecans. Give everything a gentle toss so the ingredients are nicely combined and evenly distributed—this way, every bite has a little of each texture and flavor.

Step 3: Whisk the Creamy Dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper. Whisk until completely smooth and creamy—the dressing should be pourable but not runny, just the right consistency to coat every strand of cabbage.

Step 4: Combine and Toss

Pour the dressing over the cabbage mixture and toss thoroughly to coat everything. Use tongs or clean hands to work the dressing into every little nook, ensuring no patch of slaw goes undressed. The mixture will seem a bit stiff at first, but it’ll loosen up as the veggies release a little juice.

Step 5: Chill and Meld the Flavors

Cover your bowl of slaw and refrigerate for at least 30 minutes before serving. This important rest lets the flavors blend and develop, and it also softens the cabbage just a tad for the perfect bite. When you’re ready to serve, give the Apple Cranberry Coleslaw Recipe a quick toss to fluff it up beautifully.

How to Serve Apple Cranberry Coleslaw Recipe

Garnishes

For a finishing touch, sprinkle a handful of extra toasted pecans and a few dried cranberries right on top just before serving. If you really want to go all out, add a scattering of sliced green onions or a twist of black pepper for a subtle hit of freshness and color.

Side Dishes

The Apple Cranberry Coleslaw Recipe pairs perfectly with BBQ sandwiches, grilled chicken, roasted vegetables, or even as a zesty companion to holiday ham or turkey. It’s a gorgeous addition to potlucks and picnic spreads, standing out among heavier sides as something refreshing and palate-cleansing.

Creative Ways to Present

Try spooning the coleslaw onto slider buns with pulled pork, tucking a generous mound into wraps, or layering it atop leafy greens for a vibrant salad. For a fun touch at parties, scoop portions into individual mason jars or lettuce cups for an instantly charming appetizer display.

Make Ahead and Storage

Storing Leftovers

Leftover slaw can be stored in an airtight container in the fridge for up to 2 days. The cabbage and apples stay crisp and flavorful, though the coleslaw is always at its best the day you make it. A gentle stir before serving will refresh the textures.

Freezing

While most coleslaws don’t freeze well due to the creamy base and fresh produce, you can freeze the undressed combination of cabbage, carrots, apples, cranberries, and pecans in a zip-top bag. Thaw, drain off any extra moisture, make the dressing fresh, and toss everything together just before serving for best results.

Reheating

No need to reheat this dish—it’s meant to be enjoyed cold straight from the fridge. If you’re serving leftovers, let the coleslaw sit out for a few minutes to take the chill off and revive the wonderful flavors.

FAQs

Can I make the Apple Cranberry Coleslaw Recipe ahead of time?

Absolutely! In fact, letting the coleslaw chill for at least 30 minutes enhances the flavors and allows the dressing to soak in, making it even more delicious when served. Just give it a good toss before placing it on the table.

What apples are best for this Apple Cranberry Coleslaw Recipe?

Crisp, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady work wonderfully. They hold their shape and lend a refreshing touch to every bite.

Can I make it dairy-free?

You sure can! Use your favorite unsweetened dairy-free mayonnaise or Greek yogurt alternative—the slaw will stay creamy and flavorful without missing a beat.

How can I adjust the sweetness?

If you’d like a tangier slaw, simply cut back the honey or maple syrup, or add a splash more vinegar. Taste the dressing as you go and find your sweet spot!

Is the Apple Cranberry Coleslaw Recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your mayonnaise and Dijon mustard are certified gluten-free, so it’s a great option for potlucks and gatherings with mixed dietary needs.

Final Thoughts

This Apple Cranberry Coleslaw Recipe is one of those dishes you’ll want to revisit all season long—bright, bold, and full of playful textures. Give it a try and see just how easily it transforms any meal into something a little more special and a lot more memorable!

Apple Cranberry Coleslaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: admin
Total Time: 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Apple Cranberry Coleslaw recipe is a delightful combination of crunchy cabbage, sweet apples, tart cranberries, and toasted pecans, all tossed in a creamy dressing. It’s the perfect side dish for any occasion and adds a burst of color and flavor to your table.

Ingredients

Scale

For the Coleslaw:

4 cups green cabbage, shredded
2 cups red cabbage, shredded
2 medium apples, julienned
1 cup carrots, shredded
1/2 cup dried cranberries
1/2 cup pecans, chopped and toasted

For the Dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

In a large mixing bowl, combine green cabbage, red cabbage, apples, carrots, cranberries, and pecans.
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the slaw and toss until evenly coated.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve chilled as a side dish.

Notes

For a lighter version, substitute half the mayonnaise with Greek yogurt.
Add sunflower seeds or pumpkin seeds for extra crunch.
Best enjoyed the same day but can be stored in the refrigerator for up to 2 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American