Apple Cranberry Coleslaw Recipe brings crunchy cabbage, crisp apples, and tart dried cranberries together in a creamy, tangy dressing with a hint of sweetness. It suits busy weeknights and holiday tables alike, and it takes about 20 minutes start to finish. I make it when my kid asks for salad that tastes like fall and I need a quick win.
Why You Should Try This Apple Cranberry Coleslaw Recipe
This Apple Cranberry Coleslaw Recipe delivers bright crunch, sweet-tart pops of cranberry, and a creamy dressing that does not feel heavy. It pairs with pulled pork, grilled chicken, turkey, and picnic spreads, so you get mileage out of one bowl. You can mix it a few hours ahead, and it stays crisp.
I split the dressing between mayo and Greek yogurt for body and tang with fewer heavy vibes. Apples bring juicy sweetness, dried cranberries add jewel-toned color, and toasted nuts give a buttery finish. The combo hits fall flavors without tasting like dessert.
Ingredients You’ll Need
- Green cabbage, finely shredded, 6 cups (or one 14 oz bagged coleslaw mix for a shortcut)
- Red cabbage, finely shredded, 1 cup (optional for color)
- Carrots, shredded, 1 cup (bagged matchsticks work great)
- Apples, 2 medium, cored and cut into matchsticks or small dice (Honeycrisp for sweet, Granny Smith for tart)
- Green onions, thinly sliced, 3
- Dried cranberries, 3/4 cup
- Pecans, toasted and roughly chopped, 1/2 cup (or pumpkin seeds for nut-free)
- Celery seed, 1/2 teaspoon (optional but classic)
- Poppy seeds, 1 teaspoon (optional)
Dressing:
- Mayonnaise, 1/3 cup (good-quality yields a smoother finish)
- Plain Greek yogurt, 1/3 cup (or use all mayo for extra creamy)
- Apple cider vinegar, 2 tablespoons
- Dijon mustard, 2 teaspoons
- Honey or maple syrup, 2 tablespoons
- Lemon juice, 1 tablespoon
- Kosher salt, 1/2 teaspoon, plus more to taste
- Black pepper, 1/4 teaspoon
Equipment:
- Large mixing bowl and small bowl or lidded jar
- Whisk or fork
- Chef’s knife and cutting board, or a mandoline for fine shreds
- Measuring cups and spoons
- Small skillet for toasting nuts
How to Make Apple Cranberry Coleslaw
- Prep: 15 minutes
- Cook: 0 minutes
- Total: 15 minutes
- Toast the nuts. Warm a dry skillet over medium heat, add pecans, and stir until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
- Make the dressing. In a small bowl or jar, whisk mayo, Greek yogurt, apple cider vinegar, Dijon, honey, lemon juice, salt, and pepper until smooth.
- Prep the produce. Shred the cabbage and carrots if not using bagged. Cut apples into matchsticks or small dice, then toss them with a spoonful of the dressing to prevent browning.
- Build the base. In a large bowl, add cabbage, carrots, and green onions. Sprinkle in celery seed and poppy seeds if using.
- Add the mix-ins. Fold in apples, dried cranberries, and cooled nuts.
- Dress the slaw. Pour in about two thirds of the dressing and toss until the cabbage looks lightly coated. Add more dressing to taste.
- Taste and adjust. Add a pinch more salt, a crack of pepper, or a splash of vinegar if you want extra tang. Sweeten with a drizzle of honey if the apples taste very tart.
- Chill or serve. Let the slaw rest 10 to 20 minutes in the fridge for flavors to mingle, or serve right away if the clock looks unfriendly.
Tips & Tricks
- Use a bagged slaw mix to save time and your knuckles.
- Slice apples last and coat them with a spoonful of dressing or lemon juice to keep them bright.
- Salt brings out sweetness. Start with the listed amount, then add tiny pinches until the flavors pop.
- Keep some dressing back. Toss it in right before serving if the slaw sits awhile.
- Toast nuts for deeper flavor, and add them just before serving for max crunch.
- Want it lighter. Swap the mayo for all Greek yogurt and bump the honey by 1 teaspoon.
- Need it dairy-free. Use all mayo or a vegan mayo and skip the yogurt.
- Serving a crowd. Double the recipe and use two bowls for easier tossing.
What to Serve with Apple Cranberry Coleslaw
This slaw shines next to pulled pork sandwiches, smoked chicken, or turkey burgers. It freshens up barbecue plates and balances rich mains like ribs or brisket. I also pile it on fish tacos or leftover turkey sliders for texture and zing.
Make-Ahead and Storage
You can make the dressing up to 4 days ahead and keep it covered in the fridge. For best crunch, shred the cabbage up to 24 hours ahead, store it dry in a sealed container, and add dressing a couple of hours before serving. Dressed slaw keeps 2 to 3 days in the fridge, though the apples soften and the cabbage releases some liquid, so give it a toss and add a splash of vinegar if it tastes flat. Do not freeze this, the texture turns soggy. Serve cold from the fridge or let it sit 10 minutes at room temp, no reheating needed.
Nutrition Information
- Serving size: about 1 cup, makes 8 servings
- Calories: ~190 to 210
- Carbohydrates: ~22 to 26 g
- Protein: ~3 to 5 g
- Fat: ~10 to 12 g
- Fiber: ~3 to 5 g
- Sugar: ~14 to 18 g
- Sodium: ~180 to 260 mg
Estimates will vary based on ingredients and brands.
Apple Cranberry Coleslaw Recipe
Ingredients
Instructions
- In a large bowl, combine the shredded green and red cabbage, chopped apple, and dried cranberries.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, and honey until smooth.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.