Apple Cranberry Coleslaw – A Refreshing, Colorful Side for Every Occasion

This Apple Cranberry Coleslaw is fresh, crisp, and full of color! It blends shredded cabbage, juicy apples, and tart cranberries with a creamy, tangy dressing for the perfect balance of sweet and savory. It’s quick to make, holds up well in the fridge, and pairs beautifully with grilled meats, sandwiches, or holiday mains. A bright, refreshing side you’ll want on repeat!

Why You’ll Love This Apple Cranberry Coleslaw

It’s crunchy, light, and bursting with flavor. The apples add sweetness, the cranberries a pop of tartness, and the dressing ties everything together. It’s make-ahead friendly, nutritious, and easy to customize — try adding nuts, seeds, or swapping mayo for Greek yogurt. Simple, colorful, and always a hit!

What You’ll Need

To make this refreshing Apple Cranberry Coleslaw, you’ll need a few simple ingredients:

• 4 cups shredded green cabbage (or a mix of green and red)
• 1 large apple, julienned or thinly sliced (Honeycrisp or Fuji work best)
• ½ cup dried cranberries
• 1 cup shredded carrots
• ¼ cup chopped pecans or sunflower seeds (optional for crunch)
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• Salt and black pepper, to taste

Everything in this recipe is easy to find and budget-friendly. You can even use a store-bought coleslaw mix to save time. The creamy dressing brings the right tang and sweetness that pairs perfectly with the crisp veggies and fruit.

How to Make Apple Cranberry Coleslaw

1. Prepare the base: In a large bowl, combine shredded cabbage, carrots, sliced apple, and cranberries.
2. Make the dressing: Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
3. Combine: Pour the dressing over the cabbage mix and toss until everything is evenly coated.
4. Add texture: Fold in chopped pecans or sunflower seeds if using.
5. Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.

This coleslaw is best served cold and stays crisp for up to 2 days. It’s a perfect side for BBQs, sandwiches, or roast dinners — simple, fast, and delicious!

You Must Know

For the best flavor and texture, use fresh, crisp apples — varieties like Honeycrisp, Pink Lady, or Fuji hold up beautifully without turning mushy. Always slice them thin so they mix evenly with the cabbage. If you prefer extra tang, a splash more vinegar or a squeeze of lemon will brighten the dressing.

Avoid overdressing — start with a small amount, toss well, then add more if needed. This keeps the slaw light, not soggy. For make-ahead prep, mix the dressing and veggies separately, then combine just before serving. That trick keeps the crunch perfect every time.

Perfecting the Cooking Process

Even though there’s no cooking involved, balance is key! The trick to perfect coleslaw is texture and flavor harmony — crunchy vegetables, juicy fruit, and a creamy yet light dressing. Use a large bowl for tossing so every bite gets coated evenly.

Letting it chill for at least 30 minutes allows the flavors to meld and the cabbage to soften slightly. If making for a party, prepare it a few hours ahead — it only gets better. Right before serving, give it a gentle toss to refresh the dressing and add an optional sprinkle of nuts or seeds for extra crunch.

Add Your Touch Apple Cranberry Coleslaw

Make this Apple Cranberry Coleslaw your own with simple twists! Add sliced almonds, pumpkin seeds, or walnuts for extra crunch. Swap the mayo for Greek yogurt to lighten it up, or use a mix of both for a balanced creaminess.

Want it sweeter? Add a handful of raisins or a drizzle of maple syrup. For more tang, try a splash of orange juice or Dijon mustard in the dressing. You can even toss in thinly sliced red onion or kale for color and bite. This recipe is flexible — play around until it’s perfectly you!

Storing & Reheating

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This coleslaw keeps beautifully in the fridge for up to 2 days. Store it in an airtight container to lock in freshness. Give it a good stir before serving, as the dressing may settle slightly.

If you’re making it ahead, keep the dressing separate and combine just before serving to preserve the crunch. Since this is a cold salad, there’s no reheating — just chill, toss, and enjoy. It’s the ultimate make-ahead side for parties, picnics, or weekday meals.

Chef’s Helpful Tips for Apple Cranberry Coleslaw

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• Chill before serving: Let the coleslaw rest for at least 30 minutes in the fridge — it enhances flavor and texture.
• Slice apples last: To prevent browning, toss sliced apples in a little lemon juice before mixing.
• Balance the dressing: If it feels too creamy, add a splash of vinegar; too tangy, stir in a touch more honey.
• Keep it crunchy: Avoid overmixing — gently toss so the cabbage and apples stay crisp.
• Make it a meal: Add grilled chicken or shrimp for a light, protein-packed lunch.

FAQ for Apple Cranberry Coleslaw

Can I make it ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Just store dressing separately if prepping a day early.

Find more fresh salad recipes.

Can I use red cabbage instead of green?
Absolutely — it adds more color and a slightly earthier flavor.

What apples work best?
Crisp ones like Honeycrisp, Fuji, or Gala hold up well without turning soft.

Can I make it dairy-free?
Yes — use a vegan mayo or a light vinaigrette instead of the creamy dressing.

Conclusion

This Refreshing Apple Cranberry Coleslaw is the perfect mix of crisp, creamy, and tangy — a side dish that brightens any meal. It’s quick to make, naturally colorful, and full of fresh flavor. Whether it’s a BBQ, picnic, or holiday dinner, this slaw brings a pop of texture and cheer to the table.

Once you try it, you’ll never go back to plain coleslaw again — this one’s a keeper! 🥗🍎