Apple Cranberry Coleslaw: Refreshing Crunch in Every Bite

This Apple Cranberry Coleslaw is a refreshing vegetarian side that combines sweet apples and tart cranberries for a vibrant and flavorful dish.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coleslaw

4 cups shredded cabbage Napa or red cabbage for added color
2 medium apples e.g., Granny Smith, cored and chopped
1 cup dried cranberries Can substitute with raisins or chopped dried cherries

For the Dressing

1/2 cup mayonnaise Greek yogurt can be used for a lighter option
2 tablespoons apple cider vinegar White wine vinegar is a suitable alternative
1 tablespoon honey Maple syrup can be used for extra flavor
to taste salt Essential for seasoning
to taste black pepper Essential for seasoning

Equipment

mandoline
Mixing Bowl
Whisk
Spatula

Method

Step-by-Step Instructions

Begin by shredding the cabbage into thin strips using a sharp knife or a mandoline for even cuts.
Core and chop your apples into bite-sized pieces, leaving the skin on.
In a large mixing bowl, combine the shredded cabbage, chopped apples, and dried cranberries. Toss gently.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth.
Pour the dressing over the cabbage mixture, and gently toss everything together.
Cover and let the coleslaw chill in the refrigerator for at least 30 minutes.
Give it a quick toss before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 1gCholesterol: 5mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 10gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Freshness is key for this coleslaw. Customize with nuts for added crunch, and prevent browning by tossing apples with lemon juice.

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