There’s something extra special about Cranberry Apple Coleslaw — it’s crisp, colorful, and full of bright, fresh flavor. The combination of sweet apples, tart cranberries, and creamy dressing makes every bite refreshing yet cozy.
The first time I made this coleslaw, it was for Thanksgiving dinner. I wanted something lighter to balance all the rich dishes like Cheesy Scalloped Potatoes and Loaded Cornbread Casserole. The mix of crunchy cabbage, juicy apples, and tangy dressing instantly became a hit. Even the kids — who usually skip slaw — went back for seconds.
Cranberry Apple Coleslaw
Ingredients
Equipment
Method
- Thinly slice your apple and green onions. If shredding your own cabbage, chop it finely.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- In a large bowl, combine coleslaw mix, apple slices, cranberries, green onions, and almonds or walnuts.
- Pour the dressing over the slaw and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Cranberry Apple Coleslaw
It’s a perfect balance of creamy, tangy, and fruity. The textures make it shine — crunchy cabbage, chewy cranberries, and crisp apples all tossed in a light, slightly sweet dressing. Plus, it takes just 10 minutes to make.
If you love refreshing side dishes like my Creamy Carrot Lentil Soup or Cabbage Detox Soup, this coleslaw is your next easy favorite.
Ingredients You’ll Need
For the Coleslaw:
- 1 bag (14 oz) coleslaw mix (or 6 cups shredded cabbage and carrots)
- 1 large apple, cored and thinly sliced (Honeycrisp or Fuji work great)
- ½ cup dried cranberries
- ¼ cup sliced almonds or chopped walnuts (optional)
- 2 green onions, finely sliced
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
If you love fruit-forward sides, you’ll also enjoy my Cranberry Orange Walnut Bread — same tangy-sweet balance, different form of comfort.
How to Make Cranberry Apple Coleslaw
Step 1: Prep the Produce
Thinly slice your apple and green onions. If you’re shredding your own cabbage, make sure it’s finely chopped for even coating.
Step 2: Make the Dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Step 3: Combine Everything
In a large mixing bowl, toss together the coleslaw mix, apple slices, cranberries, almonds, and green onions.
Step 4: Add Dressing and Toss
Pour the dressing over the salad and toss until everything is well coated.
Step 5: Chill and Serve
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
If you love simple dishes that bring big flavor, this one feels right at home next to my Cheesy Broccoli Rice Casserole.
Tips for Perfect Cranberry Apple Coleslaw
- Use crisp apples: Honeycrisp or Granny Smith stay crunchy even after mixing.
- Don’t overdress: Start with half the dressing and add more if needed.
- Chill before serving: The flavors get better with a little time.
- Add nuts just before serving: Keeps them crunchy.
Little tricks like these are the same ones that make my Garten’s Cranberry Orange Bread turn out perfect every single time.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. Stir before serving — the cabbage may soften a bit but still tastes great.
Make Ahead: Mix the dressing and keep it separate until ready to serve. Combine with the slaw just before eating for max crunch.
Like my Christmas Bread Recipe, this is a perfect make-ahead side that tastes even better after the flavors settle.
Flavor Variations
- Greek Yogurt Dressing: Replace half the mayo with Greek yogurt for a lighter touch.
- Tropical Twist: Add pineapple chunks or mango slices.
- Savory Version: Skip the honey and cranberries; add bacon and poppy seeds.
- Vegan Option: Use vegan mayo and maple syrup instead of honey.
If you love recipes that adapt to your fridge staples, this is just as flexible as my Cajun Potato Soup.
Frequently Asked Questions
1. Can I use green apples instead?
Yes — Granny Smith adds extra tartness that balances the dressing beautifully.
2. Can I make it dairy-free?
Of course! Just use vegan mayo or a plant-based yogurt substitute.
3. How long does it stay crunchy?
About 2–3 days in the fridge if stored properly.
4. Can I use fresh cranberries?
Dried cranberries work best for sweetness and texture, but you can use finely chopped fresh ones for tartness.
The Final Bite
This Cranberry Apple Coleslaw is the perfect blend of crisp, creamy, and tangy flavors. It’s fresh, colorful, and so easy to make that it might just replace your usual side salad. Whether it’s summer or Christmas dinner, this dish adds a pop of brightness to any meal.
Serve it with my Crack Chicken & Rice Soup or Cajun Seafood Alfredo for a light, balanced combo that everyone will love.
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