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Cranberry Apple Coleslaw

A vibrant, crunchy, and creamy coleslaw featuring a mix of red and green cabbage, sweet crisp apples, and chewy dried cranberries tossed in a tangy mayo-based dressing. Perfect for holiday sides or everyday meals.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Slaw Base
  • 4 cups green cabbage thinly shredded
  • 3 cups red cabbage thinly shredded
  • 2 medium apples cored and sliced into matchsticks (Honeycrisp or Gala)
  • 1 cup dried cranberries
  • 0.25 cup fresh parsley chopped
Creamy Dressing
  • 0.75 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 0.5 tsp celery seed
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Chef's knife or mandoline
  • Cutting board

Method
 

  1. Shred the green and red cabbage finely. Core and slice the apples into thin matchsticks.
  2. In a very large bowl, combine shredded cabbages, apple slices, dried cranberries, and chopped parsley. Toss to mix.
  3. In a separate medium bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until smooth.
  4. Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated.
  5. Cover and refrigerate for at least 1 hour before serving to let flavors meld. Toss again before serving.

Notes

For a lighter version, substitute half the mayonnaise with plain Greek yogurt.