Description
Crisp Apple Cranberry Coleslaw is a bright, tangy side dish. Learn how to make this easy, flavorful recipe with a creamy dressing, perfect for any gathering.
Ingredients
Scale
- Coleslaw Base:
- 1 small head green cabbage, thinly shredded (about 6 cups)
- 2 medium carrots, grated
- 2 green onions, thinly sliced
- Fruity & Nutty Mix-ins:
- 1 large red apple (like Honeycrisp or Fuji), cored and diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, lightly toasted and chopped
- Creamy Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Prep Your Veggies & Fruit:: First things first, get that cabbage ready. I always quarter mine, then slice it really thinly – almost like ribbons. It just makes for a better texture, you know? And don’t forget those carrots! I usually grate them, but sometimes I julienne them if I’m feeling fancy. It’s all about that crunch. Then, core and dice your red apple into small, bite-sized pieces. I remember once I tried to use pre-shredded coleslaw mix that had been sitting in the fridge too long, and it was just… sad. Fresh is always, always the way to go here, trust me on this one!
- Toast Your Pecans (Optional but Recommended):: If you’re using pecans, give them a quick toast. Just toss them in a dry skillet over medium heat for about 3-5 minutes, stirring often, until they smell fragrant. This really brings out their nutty flavor and adds another layer of deliciousness to your Apple Cranberry Coleslaw. Watch them closely, though; they burn fast! I’ve definitely had a few batches go from perfectly toasted to charcoal in seconds. Let them cool completely before adding to the slaw.
- Whisk Up the Creamy Dressing:: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey. See how it starts to come together, smooth and creamy? Season it with salt and black pepper. This is where you taste it and adjust! Need more tang? Add a tiny bit more vinegar. Too tart? A little more honey. You want it balanced, hitting all those sweet, tangy, and savory notes. It should smell bright and inviting, honestly!
- Combine the Coleslaw Base:: In a large mixing bowl, combine your shredded cabbage, grated carrots, diced apple, and dried cranberries. Give it a good toss to make sure everything is evenly distributed. You want to see all those colors mingling! This is where the magic starts to happen, creating a vibrant base for our Apple Cranberry Coleslaw. I always make sure my bowl is big enough, because I’ve spilled ingredients trying to mix in a too-small bowl way too many times.
- Dress the Apple Cranberry Coleslaw:: Pour the creamy dressing over the cabbage mixture. Now, gently fold everything together until all the ingredients are well coated. You don’t want any dry spots! I usually use two spatulas for this, just to be extra gentle and make sure I’m not bruising the cabbage. It should look glossy and inviting. This step feels so satisfying, seeing it all come together. Don’t overmix, though, or your cabbage will get sad.
- Chill and Serve Your Apple Cranberry Coleslaw:: Once everything is combined, cover the bowl and refrigerate the Apple Cranberry Coleslaw for at least 30 minutes, or even better, an hour. This chilling time allows the flavors to meld and the cabbage to soften just a touch, making it even more delicious. Right before serving, stir in those toasted pecans. The final result should be a beautiful, vibrant slaw that’s crunchy, sweet, and tangy, just waiting to be devoured!