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
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
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 14 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg
