Apple Cranberry Coleslaw
A fresh, crunchy, and slightly sweet twist on classic coleslaw. Made with crisp apples, tangy cranberries, and a creamy honey-vinegar dressing, this side dish is light, colorful, and perfect for weeknight dinners, BBQs, or holiday tables.
Ingredients
Coleslaw Base
- 4 cups green cabbage shredded (bagged mix is fine, no judgment)
- 2 cups red cabbage shredded
- 2 medium apples thinly sliced (Honeycrisp or Granny Smith are perfection)
- ¾ cup dried cranberries
- ½ cup shredded carrots
- ¼ cup chopped green onions optional but adds a little zing
Creamy Dressing
- ½ cup mayonnaise
- 3 tbsp plain Greek yogurt for tang + creaminess
- 2 tbsp apple cider vinegar
- 1 ½ tbsp honey or maple syrup if you’re that girl
- Salt and black pepper to taste
Optional Toppings
- Sunflower seeds or pumpkin seeds for crunch
- A sprinkle of feta or goat cheese if you want extra creaminess
- Fresh parsley for garnish
Instructions
Slice, Chop, and Prep
- Grab your prettiest cutting board. Thinly slice those apples (skin on for extra crunch). Shred your cabbages if you didn’t buy the bagged shortcut. Toss everything — cabbage, apples, carrots, cranberries — into a big mixing bowl. It already looks gorgeous.
Whisk the Dressing
- In a smaller bowl, whisk mayo, Greek yogurt, vinegar, honey, salt, and pepper until smooth. Taste test here is mandatory. Too tangy? Add a little more honey. Too sweet? Another splash of vinegar. You’re the boss.
Combine the Magic
- Pour the dressing over your cabbage-apple mix. Toss it like you mean it until every shred is coated in creamy goodness. This is the part where I usually grab a fork for a “quality control” bite. Spoiler: it always slaps.
Chill & Serve
- Cover and chill for at least 30 minutes before serving. This lets the flavors mingle like besties at a sleepover. When ready, sprinkle with sunflower seeds or parsley for that little chef’s kiss moment.
Notes
- Best enjoyed chilled for at least 30 minutes before serving — the flavors get even better.
- If you want extra crunch, toss in sunflower seeds, pumpkin seeds, or chopped nuts right before serving.
- Keep it dairy-free by skipping Greek yogurt and using 100% mayo, or swap in vegan mayo.
- Leftovers stay fresh in the fridge for up to 2 days (though the apples may soften a bit).
- For holiday vibes, add pears, pomegranate seeds, or even a sprinkle of cinnamon to the dressing.