Cranberry Apple Coleslaw

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Bright, crisp, and lightly sweet, this Cranberry Apple Coleslaw is the side dish that balances freshness with just the right hint of tang. It’s a refreshing spin on traditional coleslaw, mixing shredded cabbage with crunchy apples, chewy dried cranberries, and a creamy, lightly sweet dressing that ties everything together.

Perfect for BBQs, potlucks, or even your weekday lunch rotation, this colorful slaw offers texture, taste, and nutrition. The apples bring a juicy sweetness, while the cranberries add tart contrast. It’s quick to toss together and always a crowd-pleaser.

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What Kind of Apples Work Best in Cranberry Apple Coleslaw?

Go for a crisp variety like Honeycrisp, Fuji, or Gala. You want an apple that holds up well in the slaw and adds a juicy crunch. Avoid softer types like Red Delicious, which can get mealy when shredded.

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Ingredients for the Cranberry Apple Coleslaw

• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 medium apples, julienned (preferably Honeycrisp or Gala)
• 3/4 cup dried cranberries
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 3/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

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How To Make the Cranberry Apple Coleslaw

Step 1: Prep the Produce

In a large bowl, combine the green and red cabbage, julienned apples, shredded carrots, cranberries, and green onions. Toss gently to mix.

Step 2: Make the Dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy.

Step 3: Combine and Chill

Pour the dressing over the slaw mixture. Use tongs to gently coat all the ingredients. Chill for at least 30 minutes before serving to let the flavors meld.

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How to Serve and Store Cranberry Apple Coleslaw

Serve it chilled as a side for grilled meats, sandwiches, or on tacos for a fruity crunch. It pairs especially well with pulled pork or chicken.

Store leftovers in an airtight container in the fridge for up to 3 days. The apples may brown slightly, but the flavor will remain bright and crisp. Give it a quick toss before serving again.

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Frequently Asked Questions

Can I make this slaw ahead of time?

Yes, it actually tastes better after sitting in the fridge for a few hours. Just give it a stir before serving.

Can I use Greek yogurt instead of mayo?

Absolutely! Swap in plain Greek yogurt for a tangier, lighter dressing.

What can I substitute for apple cider vinegar?

Try white wine vinegar or lemon juice for a similar acidic punch.

Can I add nuts for extra crunch?

Yes! Toasted pecans or walnuts are a great addition.

Will the apples turn brown?

A little, but the acidity from the vinegar slows the browning. Chilling the slaw helps too.

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Want More Salad Ideas with a Fruity Twist?

If this Cranberry Apple Coleslaw hit the spot, you’ll want to try these vibrant recipes next:

• Blueberry Peach Feta Salad for a savory-sweet combo.
• Fresh Pickled Cucumber Salad with refreshing crunch.
• Broccoli Salad that’s hearty and perfect for potlucks.
• Giant Zucchini Parmesan as a savory side to your next BBQ.
• Candied Jalapenos if you want sweet and heat.

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📌 Save this Cranberry Apple Coleslaw to your Pinterest salad board for your next picnic or potluck.

And when you make it, tell me how it went! Did you mix in nuts or try a yogurt swap? Drop your version in the comments or share a photo—I’d love to see it.

For more recipes like this one, come hang with me on Pinterest @NinaDishes where I share daily ideas!

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