I’m sharing my Cranberry Coleslaw that pairs crisp apples and tart cranberries with a tangy dressing for a refreshingly crunchy side.

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I love this Refreshing Apple Cranberry Coleslaw because it snaps, bright and unexpected. I pile crisp shredded green cabbage with handfuls of dried cranberries, and something about the crunch makes it not just another side.

Ive served it as what some folks call Cranberry Coleslaw and others compare to a Cabbage Salad With Apples And Cranberries, and every time someone leans in to ask whats in it. It looks simple but hides a little zing, a small twist that keeps people guessing, and i promise it will get talked about long after the plates are cleared.

Ingredients

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Crunchy, rich in fiber, low calorie base, slightly peppery, soaks dressing and adds fresh crunch
Juicy, sweet tart balance, adds natural sugars and vitamin C keeps slaw bright and crisp
Chewy, sweet and tangy, boost carbs and antioxidants, can be sugar forward so use sparingly
Creamy dressing base, yogurt adds protein and tang, mayo gives richness and silky mouthfeel
Bright acid, adds tang and balance, low calorie, helps cut sweetness and wakes up flavors
Natural sweetener, adds mellow sweetness and depth, higher sugar than fruit though use small amount
Crunchy, add healthy fats and some protein, toasty flavor, optional but makes slaw more satisfying

Ingredient Quantities

4 cups shredded green cabbage (about 1/2 medium head), packed

1 cup shredded carrots (about 2 medium carrots)

2 medium apples, cored and julienned (Granny Smith or Honeycrisp)

3/4 cup dried cranberries

3 green onions, thinly sliced (about 1/3 cup)

1/2 cup toasted chopped pecans or walnuts (optional)

1/3 cup mayonnaise

1/3 cup plain Greek yogurt or sour cream, your call

2 tablespoons apple cider vinegar

2 tablespoons honey or maple syrup

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon celery seed (optional)

2 tablespoons chopped fresh parsley (optional)

How to Make this

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1. Toast the 1/2 cup chopped pecans or walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 4 minutes, then cool while you prep everything else.

2. Shred 4 cups packed green cabbage and 1 cup carrots, core and julienne the 2 apples and immediately toss the apples with the 1 tablespoon fresh lemon juice so they don’t brown, thinly slice the 3 green onions and chop the parsley if using.

3. If the cabbage looks very wet, give it a quick pat with paper towels or sprinkle a pinch of salt, let sit 10 minutes, then squeeze and dry it; this keeps the slaw from getting soggy later.

4. Whisk the dressing: 1/3 cup mayonnaise, 1/3 cup plain Greek yogurt or sour cream, 2 tablespoons apple cider vinegar, 2 tablespoons honey or maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon celery seed if you want it. Taste and tweak sweet or tangy as you like.

5. In a large bowl combine the shredded cabbage, shredded carrots, 3/4 cup dried cranberries and the sliced green onions.

6. Pour most of the dressing over the veg and toss well so everything is coated; you can add a little more dressing later if it seems dry.

7. Gently fold in the julienned apples, the toasted nuts (reserve a small handful for topping if you want extra crunch) and 2 tablespoons chopped fresh parsley, being careful not to bruise the apples.

8. Chill the coleslaw at least 30 minutes so the flavors meld. If making ahead more than a few hours, wait to add the apples and nuts until just before serving so they stay crisp.

9. Give it one last toss, taste for salt and pepper, garnish with the reserved nuts and a sprinkle of parsley and serve cold.

Equipment Needed

1. Large dry skillet or frying pan, for toasting the nuts
2. Chef’s knife and cutting board, for shredding cabbage, julienning apples and chopping parsley
3. Box grater, mandoline or food processor with shredding disk, to shred cabbage and carrots quickly
4. Salad spinner or colander plus clean kitchen towel or paper towels, to drain and dry the cabbage so it wont get soggy
5. Large mixing bowl, to combine the slaw
6. Small bowl or mason jar and a whisk or fork, to mix the dressing
7. Measuring cups and spoons, for the mayo, yogurt, vinegar, honey and seasonings
8. Silicone spatula or salad tongs, to toss and gently fold in the apples and nuts
9. Airtight container or covered serving bowl, for chilling and storage before serving

FAQ

Q: Can I make this slaw ahead of time? A: Yes you can, but pack the dressing separately and store in the fridge up to 3 to 4 days. If already dressed, eat within 24 hours for best crunch.

Q: How do I stop the apples from turning brown? A: Toss the julienned apples with the lemon juice right after cutting, or use Granny Smith which brown slower. That keeps them looking fresh.

Q: My family has nut allergies, what can I use instead of pecans? A: Leave the nuts out, or swap in roasted pumpkin seeds or sunflower seeds for crunch, they work great.

Q: Can I make this vegan or lower fat? A: Sure, use vegan mayo and a plain plant based yogurt or extra apple cider vinegar and maple syrup, adjust salt and sweet to taste.

Q: The dressing is too thin or too thick what should I do? A: If too thin, add a bit more mayo or Greek yogurt, if too thick, thin with a teaspoon or two of apple cider vinegar or water until you like the texture.

Q: What else can I add or swap for dried cranberries? A: Try fresh pomegranate seeds, halved grapes, or golden raisins, each gives a different sweetness and texture, but dried cranberries are easiest.

Refreshing Apple Cranberry Coleslaw Recipe Substitutions and Variations

Green cabbage: Swap with Napa cabbage, shredded Brussels sprouts, or a bagged coleslaw mix. Napa is milder and softer, Brussels add more bite but can be stronger, the bagged mix saves time.
Dried cranberries: Swap with dried cherries, golden raisins, or fresh pomegranate arils. Dried cherries keep that tart note, golden raisins are sweeter, pomegranate gives a juicy pop.
Mayonnaise / Greek yogurt: Swap with mashed avocado, sour cream, or vegan mayo. Avocado makes it rich and creamy, sour cream adds tang, vegan mayo keeps it egg free — add a squeeze of lemon if its needed.
Toasted pecans or walnuts: Swap with sliced almonds, toasted sunflower seeds, or pepitas. Sunflower seeds are great if youre avoiding nuts, almonds keep the crunch, pepitas give a toasty pumpkin flavor.

Pro Tips

– Toast the nuts but watch them closely, they go from perfect to burnt fast. Let them cool completely before chopping so they stay crunchy, and save a little for sprinkling on top at the end for extra texture.

– Dry the cabbage well, otherwise the slaw gets watery and limp. A quick toss with a pinch of salt, then squeeze in a towel or spin it out in a salad spinner will do wonders, its worth the extra step.

– Keep the apples and nuts out of the slaw until right before serving if you’re making it ahead, that way the apples wont go soggy and the nuts stay crisp. Toss the apples with a little lemon or vinegar the moment you cut them so they dont brown.

– Make the dressing ahead and taste as you go, add more acid if it needs brightness or a touch more sweet if it tastes flat. If it feels too heavy, thin it with a splash of apple juice or water; you can always add more, you cant take it away.