Oh, hello there! If you’re anything like me, you’re always on the hunt for that perfect side dish, the one that just *makes* the meal. Well, let me tell you, this Apple Cranberry Coleslaw is it! It’s got this amazing balance of sweet apples and that little zing from the cranberries, all tossed in a creamy, dreamy dressing. I first whipped this up for a summer BBQ when I wanted something a bit more exciting than the usual, and wow, did it steal the show! It’s become my go-to for potlucks and family gatherings because everyone always asks for the recipe.
Why You’ll Love This Apple Cranberry Coleslaw
It’s incredibly easy to throw together – seriously, less than 20 minutes prep!
The flavors are just *chef’s kiss* – sweet, tart, creamy, and fresh all at once.
It’s super versatile; it goes with *everything* from BBQ chicken to pulled pork sandwiches.
Packed with fresh ingredients like crisp apples and herbs, it feels so light and refreshing.
It’s a guaranteed crowd-pleaser that always gets rave reviews.
You can easily customize it with your favorite add-ins for an extra special touch.
Gather Your Ingredients for Apple Cranberry Coleslaw
Alright, let’s get down to business! To make this amazing Apple Cranberry Coleslaw, you’ll need a few simple things. Trust me, the freshness of these ingredients makes all the difference. Here’s what you should have on hand:
- 1 bag (14 ounces) coleslaw mix (that’s the pre-shredded cabbage and carrots – a little shortcut we all need sometimes!)
- 1 cup shredded red cabbage (for that gorgeous color and crunch!)
- 1 cup shredded green cabbage (the classic coleslaw base)
- 1 cup chopped fresh parsley (don’t skip this – it adds SO much brightness!)
- 1 cup chopped fresh dill (seriously, dill and coleslaw are a match made in heaven)
- 1 cup mayonnaise (use your favorite kind, full-fat is best for creamy richness)
- 1/4 cup apple cider vinegar (gives it that lovely tang)
- 2 tablespoons Dijon mustard (for a bit of a kick)
- 1 tablespoon honey (just a touch of sweetness to balance everything)
- 1 teaspoon salt (or to taste, of course)
- 1/2 teaspoon black pepper (freshly ground is always best!), and
- 1 cup chopped fresh apples (we’ll talk about types later, but something crisp works wonders!)
- 1/2 cup dried cranberries (for that pop of tart chewiness)
Crafting Your Perfect Apple Cranberry Coleslaw: Step-by-Step
Okay, so making this delicious Apple Cranberry Coleslaw is honestly super simple. It’s all about getting those textures and flavors to play nicely together. Just follow these easy steps and you’ll have a knockout side dish in no time!
Preparing the Base for Your Apple Cranberry Coleslaw
First things first, grab a really big bowl – you’ll need the space! Toss in your coleslaw mix, the shredded red and green cabbage, and all that lovely chopped fresh parsley and dill. Give it a gentle fluff and mix with your hands or a big spoon to distribute everything evenly.
Whipping Up the Tangy Dressing
Now, let’s make that irresistible dressing. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, that zippy Dijon mustard, a touch of honey for sweetness, and of course, the salt and pepper. Keep whisking until it’s all smooth and creamy – no lumps allowed!
Combining and Chilling Your Apple Cranberry Coleslaw
Pour that glorious dressing over your cabbage mixture. Toss everything gently until every bit of cabbage is coated. Then comes the magic: gently fold in those chopped fresh apples and chewy dried cranberries. They add such a wonderful texture and flavor pop! Cover the bowl tightly and pop it in the fridge for at least 30 minutes. Trust me, this chilling time is crucial for letting all those flavors meld together beautifully. It makes all the difference in turning good coleslaw into *great* Apple Cranberry Coleslaw!
Tips for the Best Apple Cranberry Coleslaw
Okay, so you’ve got the recipe, but want to make this Apple Cranberry Coleslaw absolutely sing? Here are a few little tricks I’ve picked up over the years. First off, fresh herbs are non-negotiable here. That chopped parsley and dill? They really wake everything up! Also, make sure your apples are nice and crisp – no mushy apples allowed! I love a Fuji or Honeycrisp for that perfect sweet crunch. And seriously, don’t skimp on the chilling time; it’s like letting the flavors have a little party in the fridge. For an extra pop reminiscent of other fruit salads, adding a sprinkle of pomegranate seeds sometimes is divine, though not strictly traditional for this version. Just remember, a little care goes a long way!
Ingredient Notes and Substitutions
When it comes to making this Apple Cranberry Coleslaw just right, a few ingredient choices can really make it shine. For the apples, I love using Honeycrisp or Fuji – they’re crisp and have a nice sweet-tart flavor that holds up well. If you can’t find dried cranberries, tart cherries work too! And for the mayo, feel free to swap out half of it for plain Greek yogurt if you want to lighten things up a bit. It adds a pleasant tang without sacrificing that creamy texture we all love!
Serving Suggestions for Your Apple Cranberry Coleslaw
This Apple Cranberry Coleslaw is seriously my secret weapon for making any meal feel special! It’s fantastic alongside some classic diner-style foods or any BBQ fare. Think pulled pork sandwiches, grilled chicken, or even your favorite burgers. Honestly, it’s also a lifesaver for holiday meals when you need a bright, fresh side to cut through all the richness. And for those picky eaters at home? It even works with some of those quieter family dinners because the apple and creaminess are usually a win!
Storage and Reheating
This Apple Cranberry Coleslaw is best enjoyed fresh, but leftovers keep wonderfully in the fridge. Just pop it into an airtight container. It’ll stay fresh and delicious for a good 3-4 days. I find the flavors actually get even better overnight! And no need to reheat this one; it’s meant to be served chilled or at room temperature.
Frequently Asked Questions About Apple Cranberry Coleslaw
Can I make this Apple Cranberry Coleslaw ahead of time?
Oh, absolutely! This Apple Cranberry Coleslaw is actually *better* when made a few hours ahead. The flavors get to meld and mingle, making it even more delicious. Just keep it chilled!
What kind of apples are best for this coleslaw?
You want apples that are crisp and hold their shape, not mushy ones! Honeycrisp, Fuji, or Gala are fantastic choices. They give you that sweet crunch without turning brown too quickly.
How long does Apple Cranberry Coleslaw last in the refrigerator?
It stays lovely for about 3 to 4 days in an airtight container in the fridge. Honestly, it’s usually gone way before then!
Can I use pre-shredded cabbage for this recipe?
Yes, you can! It saves a lot of time. Just make sure it’s a good quality mix. I find the bagged coleslaw mix works like a charm in this Apple Cranberry Coleslaw.
Nutritional Estimate for Your Apple Cranberry Coleslaw
Just a heads-up, the nutritional info for this yummy Apple Cranberry Coleslaw is just an estimate, okay? It can change a bit depending on the brands you use and exactly how much of everything you toss in. But generally, you’re looking at about 250 calories per cup, with around 18g of fat, 20g of carbs, and 3g of fiber. It’s a pretty balanced side dish!
Print
Apple Cranberry Coleslaw
- Total Time: 20 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing coleslaw with the tartness of cranberries and the sweetness of apples.
Ingredients
- 1 bag (14 ounces) coleslaw mix
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 cup chopped fresh parsley
- 1 cup chopped fresh dill
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped fresh apples
- 1/2 cup dried cranberries
Instructions
- In a large bowl, combine the coleslaw mix, red cabbage, green cabbage, parsley, and dill.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to coat.
- Gently fold in the chopped apples and dried cranberries.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a tangier dressing, add an extra tablespoon of apple cider vinegar.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Add toasted pecans or walnuts for extra crunch.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Apple Cranberry Coleslaw, coleslaw recipe, apple salad, cranberry salad, side dish, vegetarian salad