Name: Cranberry Apple Coleslaw
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 1 cup Granny Smith apple, julienned or thinly sliced; ½ cup dried cranberries; ¼ cup red onion, thinly sliced; ¼ cup fresh parsley, chopped; ½ cup mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp honey; 1 tsp Dijon mustard; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how this coleslaw balances sweet and tart flavors with a satisfying crunch. The combination of apples and cranberries adds brightness, while the creamy dressing ties it all together. It’s quick to prepare and makes a refreshing side for BBQs, sandwiches, or light meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup Granny Smith apple, julienned or thinly sliced
½ cup dried cranberries
¼ cup red onion, thinly sliced
¼ cup fresh parsley, chopped

For the dressing:
½ cup mayonnaise
2 Tbsp apple cider vinegar
1 Tbsp honey
1 tsp Dijon mustard
Salt and pepper, to taste

directions

First, I whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a large bowl until smooth.

Then I add the shredded green and red cabbage, apple slices, dried cranberries, red onion, and parsley to the bowl.

I toss everything together until it’s evenly coated in the dressing.

I cover and chill the coleslaw for at least 30 minutes to let the flavors meld and the cabbage soften slightly.

Right before serving, I give it one more gentle toss and adjust the seasoning if needed.

Servings and timing

Prep Time: 15 minutes
Cooking Time: –
Total Time: 45 minutes (including chilling)
Servings: 6 servings
Calories: ~120 kcal per serving

Variations

Sometimes I add shredded carrots or switch the apple cider vinegar for lemon juice. For a nuttier flavor, I’ve tossed in toasted sunflower seeds or slivered almonds.

storage/reheating

I keep the coleslaw in an airtight container in the refrigerator for up to 2 days. It stays crisp and flavorful, though the cabbage softens a bit more over time.

FAQs

Can I use bagged coleslaw mix?

Yes, I often use pre-shredded coleslaw mix to save time. Just be sure to add the apple and cranberries for the full flavor experience.

What apples are best for this salad?

I prefer tart apples like Granny Smith—they hold their shape and provide a nice contrast to the sweet cranberries.

Can I make this vegan?

Definitely. I just use a vegan mayo and sweetener alternative, and it turns out just as delicious.

Will the apples turn brown?

Not usually, especially with the vinegar in the dressing. But slicing them just before mixing helps them stay fresh-looking.

What other add-ins work well?

I’ve added sliced celery, raisins, or even a handful of kale to bulk it up and add texture.

Conclusion

Cranberry Apple Coleslaw is one of those simple recipes that never fails to impress. It’s bright, tangy, and easy to whip up ahead of time. Whether I’m bringing it to a cookout or serving it alongside grilled chicken or burgers, it always adds a pop of freshness to the plate.