Some side dishes quietly steal the spotlight—and Cranberry Apple Coleslaw is one of them. Crisp, colorful, and perfectly balanced between sweet and tangy, this coleslaw brings a refreshing contrast to heavier meals while still feeling comforting and familiar. It’s the kind of dish that disappears quickly at gatherings, leaving people asking for the recipe before the plates are cleared.
What makes this coleslaw special is its harmony of textures and flavors. Crunchy cabbage meets juicy apple slices, chewy dried cranberries add pops of sweetness, and a creamy dressing ties everything together. It’s light enough for summer barbecues, yet cozy enough to serve alongside holiday meals. Best of all, it comes together quickly with simple ingredients you likely already have on hand.
Whether you’re pairing it with grilled chicken, pulled pork, or a weeknight dinner, this Cranberry Apple Coleslaw delivers freshness, color, and flavor in every bite—making it a reliable go-to for any season.
Recipe Overview
Cranberry Apple Coleslaw is a crisp, colorful salad made with shredded cabbage, fresh apple slices, dried cranberries, and a lightly sweetened creamy dressing. With a balance of crunch, sweetness, and tang, it works beautifully as a side dish for barbecues, potlucks, holidays, or everyday meals. It’s simple, adaptable, and always refreshing.
Ingredients & Instructions
This recipe uses straightforward ingredients but delivers layered flavor. Below is a detailed breakdown with helpful tips for best results.
Ingredients
- 4 cups shredded green or red cabbage
- 1 large apple, julienned or thinly sliced
- ½ cup dried cranberries
- 1 carrot, shredded
- ¼ cup thinly sliced red onion (optional)
- ¼ cup chopped walnuts or sunflower seeds (optional)
- ½ cup mayonnaise or Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt, to taste
- Pepper, to taste
Step-by-Step Instructions
1. Prepare the Vegetables
Start by washing and finely shredding the cabbage. Thin slices work best for a tender yet crunchy texture. Julienne or thinly slice the apple, shred the carrot, and slice the red onion if using.
Tip: Leave the apple peel on for extra color and nutrients, or peel it if you prefer a softer bite.
2. Make the Dressing
In a small bowl, whisk together the mayonnaise or Greek yogurt, apple cider vinegar, honey or maple syrup, salt, and pepper until smooth and creamy.
Tip: Greek yogurt creates a lighter, tangier dressing, while mayonnaise delivers a classic, rich coleslaw flavor.
3. Combine the Slaw Ingredients
In a large mixing bowl, add the cabbage, apple slices, dried cranberries, shredded carrot, and red onion. Toss gently to distribute the ingredients evenly.
4. Dress the Coleslaw
Pour the dressing over the slaw mixture. Toss until everything is evenly coated, ensuring the dressing reaches all the layers.
5. Finish and Serve
Just before serving, sprinkle with walnuts or sunflower seeds for added crunch if desired. Taste and adjust seasoning with more salt or pepper as needed.
Optional: Chill for 15–30 minutes before serving to allow the flavors to meld.
Cooking Tips & Variations
This coleslaw is incredibly adaptable. Here are a few ways to customize it:
1. Choose Your Apple Wisely
- Granny Smith: Tart and crisp, perfect for balancing sweetness
- Honeycrisp or Fuji: Sweeter and juicy for a milder flavor
2. Make It Dairy-Free
Use a plant-based mayonnaise and maple syrup instead of honey for a completely dairy-free and vegan-friendly version.
3. Add Extra Crunch
Besides walnuts or sunflower seeds, try:
- Slivered almonds
- Pecans
- Pumpkin seeds
4. Lighten It Up
Replace half the mayonnaise with Greek yogurt or use yogurt entirely for a lighter dressing with added protein.
5. Boost the Flavor
- Add a pinch of cinnamon for warmth
- Stir in a teaspoon of Dijon mustard for depth
- Add a splash of lemon juice for extra brightness
6. Make It Ahead
Prepare the slaw ingredients and dressing separately. Combine them just before serving to keep everything crisp and fresh.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If making ahead, keep nuts or seeds separate and add just before serving to preserve crunch.
Serving Suggestions
Cranberry Apple Coleslaw pairs beautifully with:
- Grilled chicken or fish
- Pulled pork or barbecue dishes
- Turkey sandwiches or wraps
- Holiday meals as a fresh, colorful side
It also works well as a topping for burgers or as a light lunch on its own.
Fresh, vibrant, and full of contrast, Cranberry Apple Coleslaw proves that a simple side dish can still feel special. The combination of crunchy cabbage, sweet apples, chewy cranberries, and creamy dressing creates a balance that complements almost any meal. It’s easy to prepare, visually appealing, and endlessly customizable—everything you want in a reliable go-to recipe.
Whether you’re hosting a gathering, prepping for the holidays, or just looking to brighten up a weeknight dinner, this coleslaw delivers flavor and freshness every time. One bowl is never enough.
FAQs
1. Can I make Cranberry Apple Coleslaw ahead of time?
Yes! Prepare it up to one day ahead, but add nuts or seeds just before serving.
2. What’s the best apple to use?
Granny Smith for tartness or Honeycrisp for sweetness—both work beautifully.
3. Can I make it vegan?
Absolutely. Use vegan mayonnaise and maple syrup instead of honey.
4. How long does it last in the fridge?
Up to 3 days when stored in an airtight container.
5. Can I skip the mayonnaise?
Yes. Greek yogurt or dairy-free yogurt works well as a substitute.
Cranberry Apple Coleslaw is a crisp, sweet, and tangy side dish made with cabbage, apples, cranberries, and creamy dressing—perfect for holidays, BBQs, and weeknight meals.
