Description
This vibrant Apple Cranberry Coleslaw combines shredded green and red cabbage with crisp apple slices and dried cranberries, all tossed in a tangy, creamy dressing made with mayonnaise, apple cider vinegar, honey, and Dijon mustard. Perfectly refreshing and easy to prepare, this coleslaw is an ideal side dish for potlucks, sandwiches, or grilled meats, offering a delightful balance of sweet and tart flavors with a satisfying crunch.
Ingredients
Scale
Vegetables and Fruits
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, grated
- 1 crisp apple (such as Honeycrisp or Gala), julienned or thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup chopped green onions or red onion
Dressing
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the Vegetables and Fruits: In a large mixing bowl, add the shredded green and red cabbage, grated carrot, julienned apple slices, dried cranberries, and chopped onion. Mix gently to combine all the fresh ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until the dressing is smooth and well integrated.
- Dress the Slaw: Pour the prepared dressing over the cabbage mixture. Toss thoroughly until all the ingredients are evenly coated with the dressing, ensuring every bite is flavorful.
- Chill and Serve: Cover the coleslaw and refrigerate it for at least 30 minutes to allow the flavors to meld and develop. Stir again just before serving for the best taste and texture.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt to reduce fat and add a slight tang.
- This coleslaw is versatile and works wonderfully as a potluck dish, a crunchy sandwich topping, or as a fresh side alongside grilled meats.
