Description
Bright, juicy apples, tart pops of cranberry, and a creamy tangy dressing all tangled up in crunchy ribbons of cabbage—this Cranberry Apple Coleslaw is my favorite way to wake up a plate of comfort food. It’s the kind of side dish that feels familiar and nostalgic, but with just enough sweetness and color to make everyone at the table do a double-take. I love serving this slaw whenever I need something fresh to balance out rich mains—think quick breakfast-for-dinner spreads, easy dinner ideas with grilled meats, potluck food ideas, or even a healthy snack-style salad for busy days. Whether you’re looking for a no-cook easy recipe to round out your favorite comfort food or something light and crisp to brighten up your weeknight food ideas, this coleslaw checks every box.
Ingredients
4 cups shredded green cabbage
2 cups shredded red cabbage
2 medium crisp apples thinly sliced into matchsticks or thin wedges
0.75 cup dried cranberries
0.5 cup thinly sliced green onions
0.25 cup chopped fresh parsley
0.5 cup chopped toasted pecans optional
0.5 cup mayonnaise
0.33 cup plain Greek yogurt
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
0.25 teaspoon celery seed
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
Instructions
1. Toast the chopped pecans in a dry skillet over medium heat for a few minutes, stirring often, until fragrant and lightly browned, then transfer to a plate to cool.
2. Add the shredded green cabbage, shredded red cabbage, sliced apples, dried cranberries, green onions, and parsley to a large mixing bowl.
3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, kosher salt, and black pepper until smooth and creamy.
4. Pour the dressing over the cabbage mixture and toss gently with tongs until everything is evenly coated.
5. Fold in the cooled toasted pecans, taste, and adjust seasoning with a pinch more salt, pepper, or vinegar if needed.
6. Cover and refrigerate the coleslaw for at least 20 to 30 minutes to let the flavors meld before serving chilled.
Notes
For the crispest texture, wait to add the dressing until about 30 minutes before serving, especially if you’re prepping the cabbage and apples several hours ahead.
If you prefer a lighter slaw, replace some or all of the mayonnaise with extra Greek yogurt and add a splash more apple cider vinegar to taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 18
- Sodium: 230
- Fat: 15
- Saturated Fat: 2.5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 3
- Cholesterol: 10
Keywords: cranberry apple coleslaw, holiday side dish, easy salad, make ahead coleslaw, potluck recipe, crunchy slaw, healthy side dish, quick side dish, dinner ideas