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Cranberry apple coleslaw mixes crunchy cabbage, crispy apples, and chewy dried cranberries all tossed up in a smooth, creamy sauce. It's a fresh side that perks up any meal. I make it all summer long, and it’s always one of the first dishes gone at a get-together.
The first time I whipped this up was for a casual park hangout, and everyone kept begging for how to make it. Now it’s my standby whenever I want to bring something simple that tastes a little fancy too.
Irresistible Ingredients
- Dijon mustard: not spicy, just gives a gentle kick and helps tie the dressing together. Traditional Dijon works best here for a smooth blend.
- Salt and pepper: rounds out every bite and lets the flavors pop. Fresh cracked pepper is always a win.
- Honey or maple syrup: just a small drizzle takes the edge off the tanginess. Go for the pure stuff if you can.
- Apple cider vinegar: lifts flavors and keeps the slaw bright. Raw and cloudy vinegars have the most zip.
- Mayonnaise: makes everything creamy and rich. Full-fat is worth it for the best flavor.
- Sliced almonds or pecans: up the crunch and nuttiness. Give them a quick toast so they get even yummier.
- Shredded carrots: adds sweet crunch and an extra boost of color. Store-bought matchsticks work just fine.
- Dried cranberries: tart and slightly chewy, plus they look pretty. Use plump ones that aren’t stiff or shriveled.
- Apple: Honeycrisp checks both the sweet and crunchy boxes, Granny Smith keeps things tart. Just pick a sturdy one with no bruises.
- Green cabbage: gives that signature crunch and makes up most of the salad. Choose a crisp, heavy head.
Simple Steps to Make It
- Chill It Before Digging In:
- Pop the bowl in the fridge, covered, for half an hour or more. That way, flavors blend together, and the cabbage gets even crunchier and creamier.
- Mix Everything Together:
- Drizzle the creamy sauce onto the veggies and nuts. Toss till each piece is shiny and totally coated, using your hands or tongs. Look for any dry patches and mix a little more.
- Put Together the Creamy Sauce:
- In a small bowl, whisk together the mayo, apple cider vinegar, honey, Dijon, salt, and pepper. Taste. Want it tangier? Splash in more vinegar. Craving more sweet? Add a bit more honey.
- Slice Up the Veggies:
- Grab a sharp knife and cut the cabbage thin so it mixes well. Slice the apple into little sticks or thin half-rounds, not too chunky. Dump the cabbage, apples, carrots, dried cranberries, and nuts into a big mixing bowl.
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Good Info to Know
I’m obsessed with the cranberries. They soak up the dressing just right and get extra juicy. Every year at the holidays, my niece tries to sneak all the cranberries onto her plate, and we can’t help but laugh about it.
Keep It Fresh
Stash leftovers in a sealed container in the fridge, and you’re good for a couple of days. This helps keep it crisp and holds in the flavors. If you see extra liquid at the bottom, just mix the slaw again before eating.
Swap Stuff In or Out
No apples? No sweat, slice up pears or grab some jicama for crunch. Out of cranberries? Try raisins or dried apricots. Got a nut allergy? Roasted pumpkin or sunflower seeds swap in perfectly for that crunch.
The Best Ways to Serve
This coleslaw belongs next to anything off the grill, stacks up great in sandwiches, or is right at home with turkey and ham for big family dinners. Sometimes I even stuff the leftovers in tacos for a zingy bite.
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A Little History and Fun Facts
Coleslaw got its start in Dutch kitchens but became a big deal in American summers thanks to all the cabbage grown here. Mixing in apples and cranberries is popular in the Midwest and New England, where folks love that sweet-tart combo. This version keeps that old-school feel but uses bright local produce.
Frequently Asked Questions
- → How do I stop apples from getting brown?
Cut them right before you mix them in, or give them a little toss with lemon juice before adding to the bowl. That helps keep them looking good.
- → Is this okay to prep early?
Totally! Letting it chill in the fridge makes everything taste even better. Make it a day early and give it a good stir before serving.
- → Could I swap in something else for nuts?
Sure thing. Sunflower or pumpkin seeds are tasty ways to add crunch if you don’t want to use nuts like pecans or almonds.
- → Can the dressing be switched up?
Of course! Try Greek yogurt instead of mayo, or toss in some orange zest for a fresh citrusy kick.
- → Is this okay for vegans?
If you use vegan mayo and switch out honey for a little maple syrup, you’ve got a totally plant-based dish.