Cranberry Apple Coleslaw, Bright Crunchy, and Perfect for Every Table

This Cranberry Apple Coleslaw is a cheerful, easy side that brings crisp apples and tart cranberries together with classic cabbage and a silky, honeyed dressing. It whips up quickly and adds a pop of color to weeknight dinners, potlucks, and outdoor gatherings. If you love simple fruit-forward salads, this one pairs beautifully with roasted mains or can shine on its own. For a twist on apple flavors, try pairing it with a sweet drizzle from this 2-ingredient apple caramel sauce. The ingredients are straightforward and the prep is mostly chopping and tossing.

Why This Recipe Is a Great Choice

This recipe takes everyday pantry staples and turns them into a visually striking side that looks as good as it tastes. The combination of shredded green cabbage and shredded carrots creates a sturdy, colorful base that holds up well without becoming soggy. Diced apples add a juicy, refreshing element while dried cranberries provide tangy sweetness and a jewel-like burst of color. The mayonnaise dressing, brightened with apple cider vinegar and sweetened with honey, is creamy but light enough to let the produce shine through. It is also flexible for quick swaps and pairs nicely with playful dishes like an apple cinnamon pretzel salad for a brunch spread.

Flavor and Texture

Crisp cabbage gives a satisfying crunch while shredded carrots add slight earthiness and vivid orange contrast. The apples contribute both sweet and tart notes along with fresh, juicy bites that break through the creaminess of the dressing. Dried cranberries introduce concentrated bursts of tart-sweet flavor that balance the honey and vinegar. The mayonnaise base wraps everything in a smooth, silky coating so each forkful is cohesive and flavorful. Altogether, the salad feels light but substantial, a perfect counterpoint to richer main dishes.

Ingredients

– 4 cups shredded green cabbage
– 1 cup shredded carrots
– 1 cup diced apples
– 1/2 cup dried cranberries
– 1/2 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste

Step by Step Instructions

1. In a large bowl, combine the shredded cabbage, shredded carrots, diced apples, and dried cranberries.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips for Best Results

Choose crisp, tart apples such as Granny Smith or Honeycrisp for a refreshing contrast to the sweet cranberries. Dice the apples into uniform pieces so every bite has a good balance of texture and flavor. Toss the apples with a tiny splash of the vinegar before mixing to prevent browning if you are prepping ahead. Taste the dressing and adjust the honey or vinegar to suit your preferred sweet tart balance. For even more crunch, toss in a handful of toasted walnuts or pumpkin seeds just before serving.

Storage and Make Ahead

This coleslaw keeps well in the refrigerator for up to three days, though it is best within the first 24 to 48 hours for peak crunch. Store in an airtight container and give it a quick toss before serving to redistribute the dressing. If making ahead, wait to add seeds or nuts until just before serving to preserve their texture. If the salad loosens as it sits, briefly drain any excess liquid and remix to refresh the texture.

Final Thought

Simple, colorful, and crowd pleasing, this Cranberry Apple Coleslaw brings fresh flavors to any meal without fuss. It is a great make-ahead salad that holds up well and keeps its charm even after chilling. Keep the apples crisp and the dressing balanced and you will have a reliably bright side dish all season long.

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