Apple Cranberry Coleslaw
Brighten up your holiday table with our crisp Cranberry Apple Coleslaw, a sweet and tangy blend of shredded cabbage, juicy apples, and dried cranberries. A quick whisk of creamy dressing brings everything together in moments, making this an effortless yet vibrant side for festive gatherings or potluck dinners.
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Ingredients for Cranberry Apple Coleslaw
For the slaw
- Green Cabbage – Shred it finely for the best texture.
- Red Cabbage – Adds a pop of color and a slightly peppery flavor.
- Apple – Use a crisp variety and julienne it for a nice crunch.
- Dried Cranberries – These little bursts of sweetness are a must.
- Red Onion – Finely chop it for just the right amount of sharpness.
For the dressing
- Mayonnaise – The creamy base that ties everything together.
- Granulated Sugar – Balances the tanginess with a touch of sweetness.
- Apple Cider Vinegar – Adds a bright, tangy kick.
- Dijon Mustard – A little goes a long way for depth of flavor.
- Salt – Essential for bringing out all the other flavors.
- Black Pepper – Freshly cracked is always the way to go.
Cook Time for Summer Side Dish
I love how this Cranberry Apple Coleslaw comes together in just 20 minutes with no cooking required. It’s the perfect quick vinegar-based coleslaw recipe when you need something fresh and vibrant for those last-minute gatherings.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 0 minutes | 20 minutes |
If you enjoy no-bake salads like this one, you might also love my refreshing cucumber salad for those hot summer days.
How to Make Cranberry Apple Coleslaw Recipe
Step 1: Prepare the Dressing
In a large mixing bowl, combine the mayonnaise, granulated sugar, apple cider vinegar, Dijon mustard, salt, and black pepper. Use a whisk to mix the ingredients until the sugar is fully dissolved and the dressing is smooth and uniform in texture.
Step 2: Combine the Slaw Ingredients
Add the shredded green cabbage, shredded red cabbage, julienned apple, dried cranberries, and finely chopped red onion to the bowl with the prepared dressing. This creates that beautiful crisp shredded apple coleslaw mix we all love.
Step 3: Toss Gently
Using salad tongs or two large spoons, gently toss the mixture until all the ingredients are evenly coated with the dressing. Be careful to handle the julienned apple delicately to avoid bruising the pieces.
Step 4: Chill to Perfection
Cover the bowl with plastic wrap and place it in the refrigerator. Let the coleslaw chill for at least 30 minutes to allow the flavors to blend and the cabbage to soften slightly.
Step 5: Final Touches
Before serving, give the coleslaw one final toss to redistribute the dressing evenly. Taste and adjust the seasoning, adding more salt or pepper if desired. For food safety tips when preparing fresh salads, I always recommend checking resources like Texas A&M Extension food safety guidelines.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this Cranberry Apple Coleslaw truly special. Here are my favorite ways to customize this creamy homemade slaw with cranberries to suit your taste and occasion.
- Flavor Swap – Try using honey or maple syrup instead of granulated sugar for a different sweetness profile that pairs beautifully with the tart cranberries.
- Diet Tweaks – For a lighter version, substitute Greek yogurt for half the mayonnaise and reduce the sugar. It still gives you that creamy texture without all the calories.
- Texture Fix – If you’re making this ahead, wait to add the apples until just before serving to keep them from turning brown and losing their crunch.
- Storage Tip – This coleslaw keeps beautifully in the refrigerator for up to 3 days. The flavors actually meld together even more, making it perfect for meal prep. If you love make-ahead salads, you’ll enjoy my Mediterranean quinoa salad that also improves with time.
For those looking for more barbecue side salad inspiration, my mango jicama slaw offers another fantastic sweet and tangy option that pairs wonderfully with grilled meats.
Cranberry Apple Coleslaw
Ingredients
- 1 cup mayonnaise
- 1/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large apple, cored and julienned
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
Equipment
- salad tongs
- measuring cups
Method
- In a large mixing bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until the sugar is fully dissolved and the dressing is smooth.
- Add the shredded green cabbage, shredded red cabbage, julienned apple, dried cranberries, and chopped red onion to the bowl with the dressing.
- Using salad tongs or two large spoons, gently toss the slaw until all ingredients are evenly coated with the dressing, being careful not to bruise the apple pieces.
- Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the cabbage to slightly soften.
- Before serving, give the coleslaw one final toss to redistribute the dressing and check seasoning, adding more salt or pepper if desired.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
Beyond its vibrant colors and satisfying crunch, this Cranberry Apple Coleslaw brings some wonderful nutritional benefits to your table. This sweet tangy slaw isn’t just a feast for the eyes – it’s packed with good-for-you ingredients that make me feel good about serving it to my family.
Both green and red cabbage provide excellent sources of fiber and vitamin C, while the apples add natural sweetness and additional fiber. The dried cranberries contribute antioxidants that make this barbecue side salad more than just a pretty side dish.
For those watching specific dietary needs, the kidney-friendly coleslaw recipe from DaVita offers alternative preparation methods that might inspire your own adaptations.
If you enjoy nutrient-packed salads, you’ll love my kale salad with its powerhouse greens and vibrant dressing. For another fiber-rich option, my quinoa chickpea salad makes a satisfying plant-based meal that’s both nutritious and delicious.
A Lighter Version of Cranberry Apple Coleslaw
Sometimes I want to enjoy this delightful summer side dish without the heavier dressing, especially during warmer months when lighter meals feel more refreshing. Over the years, I’ve perfected some simple tweaks that maintain all the flavor while cutting back on calories.
Instead of using all mayonnaise, try substituting half with plain Greek yogurt – it gives you that creamy texture with added protein and tanginess. You can also reduce the sugar by half and let the natural sweetness of the apples and cranberries shine through.
For those who prefer a vinaigrette-based option, simply whisk together apple cider vinegar, a touch of olive oil, Dijon mustard, and a teaspoon of honey or maple syrup. This quick vinegar-based coleslaw recipe variation lets the crisp vegetables take center stage.
If you’re looking for more lightened-up salad ideas, my Greek chickpea salad offers Mediterranean flavors without heavy dressings. For another no-mayo option, try my healthy pasta salad with lemon herb dressing that’s perfect for picnics and potlucks.
Thoughtful Tips for Special Diets
Over the years, I’ve shared this coleslaw with cranberries with friends and family who follow various dietary preferences, and I’ve learned that small adjustments can make this dish welcoming for everyone at the table. Whether you’re sugar-conscious or managing specific health needs, these simple tweaks maintain the spirit of the recipe while honoring different dietary paths.
For a diabetic-friendly version, I often replace the granulated sugar with a natural sweetener like stevia or monk fruit – just remember to adjust the quantity since these alternatives can be much sweeter. You could also try reducing the dried cranberries slightly and adding extra apple for natural sweetness without the concentrated sugars.
Another approach I love is focusing on portion size – sometimes enjoying a smaller serving of the original recipe alongside protein-rich foods helps maintain glycemic control while still satisfying that craving for this flavorful slaw.
Remember that the beauty of this creamy homemade slaw with cranberries lies in its adaptability, so don’t hesitate to experiment with sugar alternatives that work best for your body’s needs.
How to Serve Cranberry Apple Coleslaw
I’ll never forget the first time I brought this Cranberry Apple Coleslaw to our church potluck – it disappeared faster than my famous peach cobbler! There’s something about that sweet and tangy combination that makes people come back for seconds every time.
This vibrant no-bake sweet and tangy cabbage salad pairs beautifully with so many main dishes. I love serving it alongside grilled chicken or pork chops during summer cookouts – the acidity cuts through the richness of the meat perfectly. For holiday meals, it adds a refreshing contrast to heavier dishes like roast turkey or baked ham.
For a complete meal, try pairing it with my taco salad for a Tex-Mex inspired spread. If you’re planning a vegetarian feast, my roasted sweet potato kale quinoa salad makes a wonderful companion that rounds out the meal with different textures and flavors.
Presentation matters too – I always serve this crunchy red cabbage and onion slaw in my grandmother’s large glass bowl so everyone can appreciate those beautiful colors. A final sprinkle of extra cranberries on top right before serving makes it look especially inviting.
Mistakes to Avoid
I’ve made plenty of mistakes with coleslaw over the years, and I want to help you avoid the common pitfalls that can turn this vibrant Cranberry Apple Coleslaw from spectacular to soggy. Learning these lessons the hard way means you don’t have to!
First, never dress the salad too early – that crisp shredded apple coleslaw mix turns watery if it sits in dressing for hours. I always wait until just before serving to toss everything together, which keeps that satisfying crunch intact.
Second, don’t skip the step of salting and draining your cabbage if you have time. This little trick I learned from Texas A&M Extension food safety guidelines removes excess moisture and prevents a pool of liquid at the bottom of your bowl.
Third, avoid using mealy apples – choose firm, crisp varieties like Honeycrisp or Granny Smith that hold their texture. I learned this lesson when my first attempt turned into mushy apple coleslaw that nobody wanted seconds of.
If you’re looking for another crunchy salad that holds up well, try my mango jicama slaw with its perfect balance of sweet and crisp textures. For a creamier option that avoids sogginess, my cauliflower potato salad uses techniques to maintain perfect consistency.
Remember that practice makes perfect – even my grandmother’s famous coleslaw took years to perfect, so don’t get discouraged if your first attempt isn’t exactly right!
How to Store Cranberry Apple Coleslaw
I’ll never forget the summer I made a huge batch of this Cranberry Apple Coleslaw for a family reunion, only to discover the next day that it had transformed into something entirely different in the fridge. That’s when I learned the art of proper storage for this delicate salad.
The key to keeping your sweet tangy slaw fresh is storing the dressing separately from the dry ingredients. I always keep the cabbage, apples, and cranberries in one container and the dressing in another, then combine them just before serving.
If you already mixed everything, your coleslaw with cranberries will keep for about 2 days in the refrigerator, though the texture will soften considerably. Press plastic wrap directly against the surface to minimize oxidation, which keeps the apples from browning.
For longer storage, you can freeze the undressed slaw mix for up to 3 months, though I find the texture changes too much for my liking. The dressing freezes beautifully though – just whisk it well after thawing.
If you need ideas for salads that store better, my Mediterranean quinoa salad actually improves after a day in the fridge. For another make-ahead option, my cucumber salad maintains its crunch for days when prepared properly.
Try This Cranberry Apple Coleslaw Yourself
I still remember the first time I served this Cranberry Apple Coleslaw to my skeptical uncle who claimed he only liked traditional mayonnaise-based slaw. After one bite, he asked for the recipe – and now it’s his contribution to every family gathering!
This recipe has become such a staple in my kitchen that I make it year-round, adapting it with seasonal fruits and whatever cabbage looks best at the market. There’s something magical about how these simple ingredients come together to create a side dish that feels both familiar and special.
I encourage you to make this creamy homemade slaw with cranberries your own – add nuts for extra crunch, switch up the herbs, or play with different apple varieties. Cooking should be joyful experimentation, not rigid rule-following.
If you enjoy this barbecue side salad, you might also love my Waldorf salad with its similar sweet and crunchy profile. For another summer favorite, try my caprese pasta salad that’s always a hit at potlucks.
For something with Southwestern flair, my Mexican street corn kale salad brings exciting flavors to the table. And if you’re looking for hearty plant-based options, my sweet potato black bean salad makes a satisfying meal.
Whatever you choose to make, I hope this Cranberry Apple Coleslaw becomes a cherished recipe in your home just like it has in mine. Happy cooking!
Frequently Asked Questions
How do I make easy cranberry apple coleslaw?
The easiest approach is combining shredded cabbage, chopped apples, and dried cranberries with a simple dressing of mayonnaise, vinegar, and a touch of sugar. For a quicker version, try my apple cider vinegar coleslaw that comes together in minutes.
Can I make cranberry apple coleslaw with mayonnaise?
Absolutely! Mayonnaise creates the classic creamy base for this slaw. I prefer using full-fat mayonnaise for the richest flavor, but light mayonnaise works well too if you’re watching calories.
What’s the best vinegar for cranberry apple coleslaw?
Apple cider vinegar complements the fruits perfectly with its mild fruity acidity, but white wine vinegar or even lemon juice work beautifully too. The vinegar balances the sweetness and keeps the flavors bright.
Can I add nuts to dried cranberry apple coleslaw?
Toasted pecans or walnuts add wonderful crunch and richness. I often add them right before serving to maintain their texture. For another nutty salad option, try my quinoa chickpea salad with its satisfying combination of textures.
How do I make apple cranberry coleslaw without mayo?
Simply replace mayonnaise with Greek yogurt or a vinaigrette dressing. The tanginess actually highlights the fruits beautifully. I sometimes use a light lemon-Honey dressing that lets the apple and cranberry flavors shine through.
More Fresh Salad Recipes You’ll Love
If this cranberry apple coleslaw brightened your table, here are more vibrant salads that bring joy to every meal.
Greek Chickpea Salad – A Mediterranean delight packed with tomatoes, cucumbers, and feta cheese in a zesty lemon oregano dressing.
Healthy Pasta Salad – Whole grain pasta tossed with fresh vegetables and a light herb vinaigrette that’s perfect for picnics.
Kale Salad – Massaged kale with sweet dried fruit, crunchy nuts, and a bright citrus dressing that converts kale skeptics.
Taco Salad – All your favorite taco flavors in a refreshing, crunchy salad that satisfies those Tex-Mex cravings.
