Amazing Apple Cranberry Coleslaw Recipe

Oh, this Apple Cranberry Coleslaw! If you’re looking for a side dish that just sings, especially around the holidays, you’ve found it. It’s got this amazing crunch, a little tang, and just enough sweetness to make everything pop. It’s truly a refreshing twist on a classic, and honestly, it’s become a go-to for my Thanksgiving table. I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything is made with heart and flavor, and this coleslaw is absolutely no exception! I’ve tinkered with it, tasted it countless times, and I can promise you, it’s a winner. It’s the kind of dish that brightens up any meal and makes everyone ask for the recipe.

Why You’ll Love This Apple Cranberry Coleslaw

Seriously, this coleslaw is a game-changer! It’s one of those recipes that just makes life easier and tastier. Here’s why it’ll become a favorite in your kitchen:

• Super Quick to Make: We’re talking 15 minutes, tops! Perfect for when you’re in a rush but still want something delicious.
• Bursting with Flavor: You get that satisfying crunch from the cabbage, a sweet-tart punch from the cranberries and apples, all tied together with a bright, zesty dressing. It’s a flavor party!
• Healthy & Fresh: Loaded with veggies and fruit, it’s a side dish you can feel good about serving.
• Holiday Hero & Everyday Star: It’s obviously fantastic for Thanksgiving, but honestly, it’s so good you’ll want to make it for weeknight dinners too.
• So Versatile: It pairs perfectly with barbecue, roasted chicken, pork chops – you name it!

Ready to see just how easy it is to whip up this beauty? Let’s talk about the star ingredients!

Fresh Ingredients for Your Apple Cranberry Coleslaw

The magic of this Apple Cranberry Coleslaw really comes down to using fresh, simple ingredients that just taste amazing together. You probably have most of them in your kitchen right now! Here’s what you’ll need to get started:

Ingredient	Quantity	Preparation Notes
Green Cabbage	1/2 head	finely shredded
Apple	1 large	thinly sliced, any crisp variety
Dried Cranberries	1/2 cup
Apple Cider Vinegar	1/4 cup
Honey	2 tbsp
Olive Oil	1/4 cup	extra virgin recommended
Salt	to taste	sea salt or kosher salt preferred
Black Pepper	to taste	freshly ground

Getting that beautiful shred on the cabbage is key for texture. I usually just grab my box grater and use the shredding side – it’s quick and gives you lovely, consistent pieces. For the apple, you want to slice it nice and thin so it’s easy to eat in the slaw. And don’t skimp on the fresh pepper; it really wakes everything up!

Ingredient Notes and Substitutions for Apple Cranberry Coleslaw

Now, let’s chat a little more about these goodies. For the apples, I absolutely love using something crisp like a Honeycrisp or Fuji. They stay nice and firm even after they’re dressed, and they have that perfect balance of sweet and tart. If you can’t find those, a Granny Smith would give you a nice tang, but just make sure it’s a crisp one! As for the cranberries, feel free to swap them out if you’re not a fan, or if you have something else in the pantry. Dried cherries or even chopped dried apricots would be yummy too! And if honey isn’t your thing, maple syrup works beautifully here, giving it a slightly different, cozy flavor. The extra virgin olive oil is my preference for its fruity notes, but any good quality olive oil will do just fine.

How to Prepare Apple Cranberry Coleslaw

Alright, let’s get this delicious Apple Cranberry Coleslaw made! It’s really as simple as tossing a few things together. I promise, you’ll be amazed at how quickly you can whip up something so fresh and flavorful. Just follow these easy steps, and you’ll have a perfect side dish ready in no time.

• Step 1: Prepare the Slaw Base

  First things first, grab your biggest mixing bowl. You want plenty of room to toss everything around without making a mess. Add your finely shredded green cabbage, the thinly sliced apple, and those lovely dried cranberries. Give it a little stir just to get things acquainted.

• Step 2: Create the Vinaigrette

  Now, let’s make that super simple, yet totally delicious dressing. In a separate, smaller bowl – a little ramekin or even a measuring cup works great – whisk together the apple cider vinegar, honey, and olive oil. You want to get it nice and emulsified, meaning it’s all blended together smoothly. Then, just season it generously with salt and freshly ground black pepper. Taste it here – this is your chance to make it perfect for you!

• Step 3: Dress the Coleslaw

  Pour that beautiful vinaigrette right over the cabbage and apple mixture in the big bowl. Now, grab a big spoon or some tongs and gently toss everything together. You want to make sure every single bit of that crunchy cabbage and sweet apple gets coated in that tangy dressing. Don’t be too rough, though; we still want those apple slices to look pretty!

• Step 4: Rest and Serve

  This is probably the hardest part – waiting! But trust me, letting the Apple Cranberry Coleslaw sit for at least 10 minutes is key. It gives the cabbage a chance to soften just a tiny bit and soak up all those amazing flavors from the dressing. It really makes a huge difference! After it’s had its little rest, give it one last gentle toss, and it’s ready to serve. It’s amazing alongside pretty much anything!

Tips for the Perfect Apple Cranberry Coleslaw

Want to make this Apple Cranberry Coleslaw absolutely shine? I’ve got a few little tricks up my sleeve that really make a difference. First off, for those apple slices, if you’re worried about them browning too quickly while you’re prepping everything else, just toss them with a tiny bit of the apple cider vinegar right after slicing. It works wonders! For the cabbage, I really do love using a box grater; it gives you that perfect, consistent shred that makes the whole slaw feel cohesive. If you’re using a knife, just try to get the shreds as uniform as possible. And about the dressing – taste it before you pour! You might like it a little tangier, or maybe a touch sweeter. Don’t be afraid to add a little more vinegar or honey to suit your taste. Also, if you like a softer slaw, let it sit a bit longer than 10 minutes. It just gets better with a little time!

Understanding the Nutrition of Your Apple Cranberry Coleslaw

Now, let’s talk about the good stuff inside this amazing Apple Cranberry Coleslaw! While I always aim for my recipes to be delicious and balanced, it’s important to remember that the nutritional information is always an estimate. Things like the specific brands you use, the exact size of your apple, or even how much dressing clings to each bite can change the numbers a bit. So, think of these values as a helpful guide rather than a hard-and-fast rule! For more information on general nutrition guidelines, you can refer to resources like the National Nutrition Portal.

Nutritional Component	Estimated Value
Serving Size	1 serving
Calories	Varies
Fat	Varies
Carbohydrates	Varies
Protein	Varies
Sodium	Varies
Sugar	Varies

Frequently Asked Questions about Apple Cranberry Coleslaw

Got questions about this delightful Apple Cranberry Coleslaw? I’ve got you covered! This is such a forgiving recipe, but a few things can make it even better.

Can I make Apple Cranberry Coleslaw ahead of time?

You sure can! Making this Apple Cranberry Coleslaw ahead of time is actually a great idea. I usually prep it a few hours before serving, or even the night before. The dressing needs time to do its magic and soften the cabbage just a touch. Just keep the dressing separate until about 30 minutes to an hour before you plan to serve it. If you dress it too far in advance, the cabbage can get a little too soft. So, prep the veggies and fruit, whisk up the dressing, and then combine them when you’re ready to go, or just let it sit for a bit before digging in!

What kind of apples work best in Apple Cranberry Coleslaw?

For the best Apple Cranberry Coleslaw experience, you really want to use apples that are crisp and hold their shape well. Think Honeycrisp, Fuji, Gala, or even a Granny Smith if you like a bit more tartness. These varieties won’t turn mushy after they’re dressed. Avoid softer apples like Red Delicious, as they tend to break down too much, and you want those lovely little apple bites to still have some texture!

How long can I store Apple Cranberry Coleslaw?

This Apple Cranberry Coleslaw is best enjoyed fresh, but it does store surprisingly well! If you have leftovers, pop them into an airtight container and keep them in the refrigerator. It should stay good for about 2-3 days. Just a heads-up, the longer it sits, the softer the cabbage will get. If it seems a little dry when you pull it out, you can always give it a quick toss with a tiny splash more apple cider vinegar or a drizzle of olive oil to liven it back up.

This crispy fish taco recipe would be a perfect pairing for this coleslaw!

Print