Apple Cranberry Coleslaw Recipe

Apple Cranberry Coleslaw is a fresh, vibrant salad that balances crisp, crunchy textures with an irresistible medley of sweet, tart flavors. This recipe brings together crunchy cabbage, juicy apples, chewy dried cranberries, and buttery walnuts, all tossed with a creamy and zesty honey-ginger dressing. It’s a colorful side that’s as delicious as it is easy to whip up, making it a real showstopper at cookouts, potlucks, or even weekday lunches.

Ingredients You’ll Need

Every ingredient in this Apple Cranberry Coleslaw truly pulls its weight, creating layers of flavor and texture in every bite. With simple, supermarket staples and a homemade dressing, each addition has a purpose — from pops of tartness to creamy, tangy richness.

• 3-color coleslaw mix (14 ounce bag): A blend of green and purple cabbage with carrots adds crunch and beautiful color, providing the classic slaw base.
• Large apple, chopped: Sweet, juicy apples brighten things up and add a crisp layer that balances the tangy dressing.
• Dried cranberries (1/2 cup): Their tartness and chew give the slaw a burst of flavor in every bite.
• Chopped walnuts (1/2 cup): For extra crunch and a lovely nutty flavor that pairs beautifully with fruit and cabbage.
• Green onions, sliced (4): The mild onion flavor keeps things zippy and balances the sweetness.
• Mayonnaise (3/4 cup): Creamy mayo is the backbone of the dressing, lending richness and a silky texture.
• Plain yogurt or sour cream (3/4 cup): Either option adds tang and lightness to offset the mayo and bind the salad without it being too heavy.
• Honey (1/4 cup): Sweetens the dressing while complementing the apples and cranberries.
• Dried ground ginger (3/4 teaspoon): Adds a subtle warmth and aromatic kick that really sets this slaw apart.

How to Make Apple Cranberry Coleslaw

Step 1: Combine the Crunchy Goodness

Start by pulling out your largest salad or mixing bowl. Add the 3-color coleslaw mix, the chopped apple, dried cranberries, walnuts, and green onions. Use a gentle tossing motion with your hands or two spoons to distribute everything evenly. Right away, you’ll see a confetti of colors that promises real flavor.

Step 2: Whisk Up That Dreamy Dressing

In a separate, smaller bowl, gather the mayo, plain yogurt or sour cream, honey, and ground ginger. Use a whisk or fork to mix until everything is smooth and the honey and ginger are fully blended in. Taste if you like — you get a hint of sweet, tang, and spice all at once. For a lighter slaw, consider scaling back to 1/2 cup each of mayo and yogurt, 3 tablespoons honey, and 1/2 teaspoon ginger instead.

Step 3: Bring It All Together

Pour the dressing over the salad base. Don’t hold back — this is where the magic happens. With a large spoon or spatula, stir until every shred of cabbage and piece of apple is coated. Let the Apple Cranberry Coleslaw sit for 10-15 minutes if you can; this helps everything meld and makes the slaw extra flavorful.

How to Serve Apple Cranberry Coleslaw

Garnishes

For the perfect finishing touch, sprinkle a few extra dried cranberries and chopped walnuts on top right before serving. A handful of thinly-sliced green onion or a dusting of freshly ground black pepper can add a fresh pop both visually and flavor-wise.

Side Dishes

Apple Cranberry Coleslaw is all about versatility — it’s fantastic served alongside barbecue chicken, pulled pork sandwiches, or grilled salmon. It also feels right at home beside simple roasted meats or as a bright accent to hearty grain bowls for lunch.

Creative Ways to Present

If you want to wow your guests, mound portions into small mason jars for individual servings, or hollow out apple halves and fill them for a fanciful, edible bowl. You can also layer Apple Cranberry Coleslaw between slices of crusty bread or tuck it into wraps for a crunchy, sweet-savory filling.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Apple Cranberry Coleslaw into an airtight container and pop it in the fridge. It keeps beautifully for up to 3 days. In fact, the flavors deepen as it sits, so you might find it even tastier the next day!

Freezing

Coleslaw isn’t a great candidate for freezing, especially with creamy dressings like this one. The cabbage and apples can lose their crunch and become watery as they thaw, so it’s best enjoyed fresh or chilled from the refrigerator.

Reheating

No reheating needed — Apple Cranberry Coleslaw is meant to be served cold! If it’s been in the fridge for a while and seems a bit dry, just stir in a little extra yogurt or mayo to freshen it up before serving.

FAQs

Can I make Apple Cranberry Coleslaw ahead of time?

Absolutely! In fact, this recipe is even better when it has a chance to sit in the fridge for an hour or two. The flavors come together and the texture stays fresh and crisp.

What’s the best apple to use for this coleslaw?

A firm, slightly tart apple like Granny Smith, Pink Lady, or Honeycrisp works perfectly. These varieties hold their shape and provide a balanced sweet-tart flavor that shines in the slaw.

Can I make it dairy-free?

Definitely! You can swap the plain yogurt or sour cream for a dairy-free alternative like coconut yogurt, and make sure your mayo is also dairy-free. The rest of the ingredients call for no dairy at all.

Is there a nut-free option?

Yes, just leave out the walnuts or substitute them with sunflower seeds or pumpkin seeds if you want a little added crunch without using nuts.

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and firm, so if you use them, chop them very finely and consider adding a little extra honey to offset the tang. Dried cranberries are preferred for their sweetness and chewy texture in this recipe.

Final Thoughts

Give this Apple Cranberry Coleslaw a spot on your table and watch it disappear! With its vibrant mix of flavors, bright colors, and creamy dressing, it just might become your new potluck favorite. I hope you enjoy every crunchy, tangy, sweet bite as much as I do!

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