Description
A vibrant and refreshing Apple Cranberry Coleslaw that combines shredded green and red cabbage with julienned apple and dried cranberries. Tossed in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, and honey, this coleslaw is perfect as a side dish for picnics, barbecues, or light lunches.
Ingredients
Scale
Vegetables and Fruit
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 apple, julienned or thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup green onions, chopped
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- Salt and pepper to taste
Instructions
- Combine the vegetables and fruit: In a large mixing bowl, add the shredded green cabbage, red cabbage, shredded carrots, thinly sliced apple, and dried cranberries. Mix well to create a colorful and crunchy base for the coleslaw.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), salt, and pepper until the mixture is smooth and fully combined. This dressing gives the coleslaw a perfect balance of creaminess and tang.
- Toss the salad: Pour the dressing over the cabbage and fruit mixture. Gently toss everything together until all the ingredients are evenly coated with the creamy dressing.
- Chill before serving: Transfer the coleslaw to the refrigerator and let it chill for at least 1 hour. This chilling time allows the flavors to meld beautifully and enhances the texture of the dish before serving.
Notes
- For a vegan version, substitute mayonnaise with a plant-based alternative.
- Adjust sweetness by varying the amount of honey or sugar in the dressing according to taste.
- The coleslaw can be prepared a day in advance and kept refrigerated; it tastes even better after resting overnight.
- Use crisp apples such as Granny Smith or Honeycrisp for the freshest flavor and texture.
- Add toasted nuts like pecans or walnuts for extra crunch, if desired.
