Cranberry Apple Coleslaw (Print Page)
Tart cranberries, sweet apples, and crunchy veggies in a creamy dressing.
# What You Need:
→ Fresh Produce
01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large 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 - In a large mixing bowl, combine shredded green cabbage, red cabbage, carrots, apple, green onions, and dried cranberries.
02 - If using, add the chopped walnuts or pecans to the mixture.
03 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until creamy.
04 - Pour the dressing over the cabbage mixture and toss thoroughly until all ingredients are evenly coated.
05 - Refrigerate for at least 20 minutes to allow flavors to meld, though this step is optional but recommended.
06 - Serve chilled or at room temperature.
# Expert Tips:
01 -
- It stays perfectly crunchy even after sitting in the dressing for hours.
- The tart cranberries offer a beautiful pop of color and flavor.
02 -
- The salad tastes best if you let it sit for that 20 minutes to soften the cabbage slightly.
- Grating the apple instead of slicing it is a mistake as it will turn to mush too quickly.
03 -
- Toasting the nuts beforehand brings out their oils and adds a deeper flavor.
- Taste the dressing before adding it to the salad to adjust the sweetness.