Apple Cranberry Coleslaw

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Introduction

Apple Cranberry Coleslaw is one of those dishes that feels like autumn in a bowl but is delicious year-round. It’s crisp, creamy, slightly sweet, and tangy all at once. This colorful side dish combines the crunch of cabbage and apples with the chewy sweetness of dried cranberries and the creaminess of a honey-mustard dressing. Whether you’re serving it at a holiday table, packing it for a picnic, or pairing it with BBQ, this coleslaw will never let you down.

Ingredients

Slaw Mix

  • 4 cups shredded green cabbage (or a mix of green and red for extra color)
  • 1 large apple, thinly sliced (Granny Smith for tartness, Honeycrisp for sweetness)
  • ½ cup dried cranberries
  • ¼ cup shredded carrots
  • ¼ cup sliced almonds (optional, for crunch)

Creamy Dressing

  • ½ cup mayonnaise (can substitute Greek yogurt for a lighter version)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey (or maple syrup)
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Prepare the produce:
  • Shred the cabbage thinly.
  • Peel (optional) and thinly slice the apple into matchstick pieces.
  • Shred carrots if not pre-shredded.
  1. Make the dressing:
  • In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
  1. Combine:
  • In a large mixing bowl, toss together cabbage, apples, carrots, cranberries, and almonds.
  • Pour dressing over the mixture.
  1. Mix well:
  • Stir until everything is evenly coated.
  1. Chill & serve:
  • Cover and refrigerate for at least 30 minutes before serving. This lets the flavors blend and the cabbage soften slightly.

Methods & Tips

  • Make ahead: This coleslaw keeps well for up to 2 days in the fridge. The apples may brown slightly, so toss them in a little lemon juice before adding.
  • Healthier twist: Swap half the mayo with Greek yogurt for a tangy, protein-packed version.
  • Nut-free version: Leave out the almonds or replace with roasted sunflower seeds.
  • Festive flair: Add pomegranate seeds instead of cranberries for a holiday look.

History

Coleslaw has Dutch origins, coming from the word koolsla meaning “cabbage salad.” Traditionally, it was made with cabbage, vinegar, and oil. Over time, especially in America, mayonnaise became the standard dressing. The apple-cranberry variation adds a New World twist, celebrating ingredients native to North America—cranberries and apples. This version became especially popular as a holiday side dish in the late 20th century.

Benefits

  • Cabbage: Rich in vitamin C, vitamin K, and fiber for gut health.
  • Apples: Packed with antioxidants and aid digestion.
  • Cranberries: Support urinary tract health and add natural sweetness.
  • Almonds: Provide healthy fats, protein, and crunch.
  • Apple cider vinegar: Supports digestion and adds tang without extra calories.

Nutrition (per serving, ~1 cup)

  • Calories: ~180
  • Protein: 2g
  • Fat: 12g
  • Carbs: 18g
  • Fiber: 3g
  • Sugars: 10g

Formation of Flavors

The secret of this coleslaw lies in balance:

  • The creaminess of mayo blends with the tang of vinegar.
  • Sweet apples and cranberries cut through the acidity.
  • Almonds provide a satisfying crunch, tying all textures together.

Lovers of This Dish

  • Holiday hosts: Perfect for Thanksgiving or Christmas.
  • BBQ lovers: Cuts through the richness of grilled meats.
  • Health-conscious eaters: A lighter alternative to heavy mayo coleslaw.
  • Kids & picky eaters: The fruity sweetness makes it more appealing than classic slaw.

Conclusion

Apple Cranberry Coleslaw is a refreshing, tangy, and slightly sweet side dish that combines tradition with a modern fruity twist. It’s versatile enough to serve at family dinners, potlucks, or alongside a plate of smoky BBQ. With its crunchy cabbage, juicy apples, chewy cranberries, and creamy dressing, this coleslaw is proof that salads don’t have to be boring.

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