Cranberry Apple Coleslaw (Printable)
A crisp, colorful blend of cranberries and apples.
# What You'll Need:
→ Fresh Produce
01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large Gala or Honeycrisp apple, cored and julienned
04 - 1 cup carrots, grated
05 - 1/2 cup green onions, thinly sliced
→ Fruits & Nuts
06 - 1/2 cup dried cranberries
07 - 1/3 cup walnuts or pecans, coarsely chopped
→ Coleslaw Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
# Directions:
01 - Place the shredded green cabbage, red cabbage, carrots, apple, green onions, and dried cranberries into a large mixing bowl.
02 - If desired, add the coarsely chopped walnuts or pecans to the bowl.
03 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the mixture is smooth and creamy.
04 - Pour the dressing over the cabbage mixture. Toss thoroughly to ensure all ingredients are evenly coated.
05 - Refrigerate for at least 20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The tart cranberries and sweet apples create a flavor explosion that wakes up your palate.
- It comes together in just fifteen minutes for a stress free side dish.
02 -
- Squeezing excess water from the apples after slicing prevents the slaw from getting soggy.
- Letting it sit for that twenty minutes makes a huge difference in flavor integration.
03 -
- Use a mandoline slicer to get the cabbage and apples incredibly thin and uniform.
- Taste the dressing before adding it to the salad to adjust the sweetness to your liking.