Description
This Cranberry Apple Coleslaw offers a refreshing twist on traditional coleslaw with the crispness of green and red cabbage, sweetness from apples and dried cranberries, and a tangy honey-apple cider vinegar dressing. Perfect as a side dish for barbecues, picnics, or a light lunch, this recipe is easy to prepare, colorful, and bursting with seasonal flavors.
Ingredients
Scale
Vegetables and Fruits
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cup apples, diced
- 1/2 cup dried cranberries
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt, to taste
- Pepper, to taste
Instructions
- Combine Vegetables and Fruits: In a large bowl, mix together the shredded green cabbage, shredded red cabbage, grated carrots, diced apples, and dried cranberries to create the base of your coleslaw.
- Prepare the Dressing: In a separate bowl, whisk the mayonnaise with apple cider vinegar, honey, salt, and pepper until the mixture is smooth and well combined, balancing the tanginess with sweetness and seasoning.
- Add Dressing to Coleslaw: Pour the dressing evenly over the cabbage and fruit mixture in the large bowl, ensuring every ingredient has a chance to be coated.
- Toss to Coat: Gently toss the coleslaw with dressing until all components are thoroughly coated, giving you a harmonious mix of flavors and textures.
- Chill Before Serving: Refrigerate the prepared coleslaw for at least 30 minutes to allow the flavors to meld and the dish to chill for a refreshing taste when served.
Notes
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Use tart apples like Granny Smith for a tangier flavor or sweeter apples like Fuji for more sweetness.
- Dried cranberries can be replaced with raisins or chopped dried cherries if desired.
- Adjust honey and vinegar proportions to taste for a more or less sweet and tangy dressing.
- This coleslaw can be prepared a few hours in advance but is best eaten within 24 hours to maintain crispness.
