Irresistible Cranberry-Apple Coleslaw with 3 Secret Twists

You know how most coleslaws taste the same after a while? That’s exactly why I started making this Cranberry-Apple Coleslaw years ago—I needed something fresh, something with a little pop! It all started when I had leftover cranberries from Thanksgiving and a lonely apple sitting in my fruit bowl. I threw them together with my usual coleslaw base, and wow—the sweet-tart combo was a game-changer. Now it’s my go-to potluck dish, and I swear, people always ask for the recipe. The crunch of apples, the chew of cranberries, and that creamy dressing? Trust me, it’s coleslaw but better.

Ingredients for Cranberry-Apple Coleslaw

Here’s what you’ll need to make this colorful, crunchy coleslaw:

• 4 cups shredded cabbage (green or a mix of green and red)
• 1 cup shredded carrots (freshly grated is best!)
• 1 apple, thinly sliced (I like Honeycrisp or Granny Smith for their crispness)
• 1/2 cup dried cranberries (the sweet-tart kind works perfectly)
• 1/4 cup chopped walnuts (toasted for extra flavor, if you like)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make Cranberry-Apple Coleslaw

This coleslaw comes together in minutes, but the flavors get even better as they mingle in the fridge. Here’s how I make it—just follow these simple steps!

Step 1: Prepare the Vegetables and Fruits

First, grab that big mixing bowl—you know, the one that always seems to be just the right size. Toss in your shredded cabbage (I like using my trusty box grater for this, but pre-shredded works in a pinch). Add the carrots next—those bright orange ribbons make the whole bowl look happier. Now for the star players: thinly slice your apple (leave the skin on for color and texture!) and scatter in those gorgeous ruby-red cranberries. Oh, and don’t forget the walnuts! I like giving them a quick toast in a dry pan first—it brings out their nutty flavor.

Step 2: Mix the Dressing

In a smaller bowl, whisk together your mayonnaise (or Greek yogurt if you’re feeling light), apple cider vinegar, and honey. This is where the magic happens—the honey balances the tartness so perfectly. Add your salt and pepper, then give it a taste. Want it sweeter? Add another drizzle of honey. More tang? A splash more vinegar. This dressing should make you go “Mmm!” when you try it.

Step 3: Combine and Chill

Now pour that luscious dressing over your colorful veggie mix. Here’s my favorite part—using clean hands to gently toss everything together. You’ll see the cabbage start to glisten as the dressing coats every nook and cranny. Pop it in the fridge for at least 30 minutes (if you can wait that long!). The resting time lets the flavors get to know each other—the cranberries plump up, the apples stay crisp but mellow, and that dressing soaks into everything beautifully. Trust me, it’s worth the wait!

Tips for the Best Cranberry-Apple Coleslaw

After making this slaw countless times (and receiving endless compliments!), I’ve picked up a few tricks:

• Dry those apples! After slicing, pat them with a paper towel—it keeps the slaw from getting watery.
• Toast your nuts—just 2-3 minutes in a dry pan makes walnuts taste richer.
• Make it ahead! The flavors deepen overnight, though I add extra apples right before serving.
• Play with texture—sunflower seeds or crispy chow mein noodles are fun last-minute adds.

My biggest tip? Taste as you go—adjust honey for sweetness or vinegar for zing!

Ingredient Substitutions

Ran out of something? No worries—this slaw is super flexible! Swap walnuts for almonds or pecans if that’s what’s in your pantry. Lemon juice works instead of apple cider vinegar (just use a little less). Fresh cranberries? Chop them fine and toss with a sprinkle of sugar first. And if mayo’s not your thing, Greek yogurt or even sour cream makes a great creamy base.

Serving Suggestions for Cranberry-Apple Coleslaw

This slaw isn’t just a side—it’s the life of the party! Pile it on pulled pork sandwiches for a sweet crunch that cuts through the richness. It’s magic next to grilled chicken or tucked into fish tacos. My favorite? Scooping it up with crispy fried chicken tenders—the cool crunch against hot, juicy chicken? Absolute perfection. And don’t even get me started on how good it is with holiday ham—those cranberries just sing next to salty, savory slices.

Storing and Reheating

Here’s the good news—this coleslaw actually gets better after a day in the fridge! Store it in an airtight container (I swear by my glass snap-lid bowls) for up to 3 days. Want to prevent sogginess? Toss in fresh apple slices right before serving. And reheating? Don’t! This one’s meant to stay gloriously cold and crisp.

Cranberry-Apple Coleslaw FAQs

Nutritional Information

Here’s the scoop on what’s in this vibrant slaw (per serving): about 180 calories, 10g fat, and 3g fiber from all those good-for-you veggies and fruits. Remember—these are estimates! Your exact numbers will dance a bit depending on your apple’s sweetness or how generous you are with those delicious walnuts.

Ready to Make Your Own Cranberry-Apple Coleslaw?

There you have it—my absolute favorite way to jazz up classic coleslaw! This recipe’s been my trusty sidekick at picnics, BBQs, and holiday tables for years, and I just know you’re going to love it too. The best part? It’s practically begging for your personal touch. Throw in some toasted coconut, swap pears for apples, or add a pinch of cayenne for heat—make it yours! Now grab that mixing bowl and get shredding. And hey, when you whip up your batch, tell me in the comments—what twist did YOU add to make it special?

For more delicious recipes and cooking inspiration, check out Family Tastes.

Irresistible Cranberry-Apple Coleslaw with 3 Secret Twists

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• Author: EditorVictoria
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A refreshing twist on traditional coleslaw with cranberries and apples.

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Ingredients

Scale 1x2x3x

• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1 apple, thinly sliced
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. In a large bowl, combine cabbage, carrots, apple, cranberries, and walnuts.
2. In a small bowl, whisk mayonnaise, vinegar, honey, salt, and pepper.
3. Pour dressing over the cabbage mixture and toss until coated.
4. Refrigerate for at least 30 minutes before serving.

Notes

• For extra crunch, add sunflower seeds.
• Use Greek yogurt instead of mayonnaise for a lighter version.
• Best served chilled.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 12g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 5mg

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