I’m excited to share my Cranberry Coleslaw that hides a simple secret ingredient among fresh apples and cranberries, making it a standout side for gatherings and picnics.

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I love light salads that surprise you. My Refreshing Apple Cranberry Coleslaw plays with sweet and tart, with shredded green cabbage giving a crunchy base and dried cranberries popping with color and bite.

Some call it Cranberry Coleslaw, some call it Cranberry Apple Salad after a first forkful, and people keep asking for seconds. It’s bright, a little cheeky, and shows up to a picnic looking like it belongs.

I like how the textures trade places in your mouth, makes you wonder what the dressing is doing, even if you can’t quite name why.

Ingredients

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Green cabbage: Crunchy base, high in fiber and vitamin C, keeps slaw crisp
Apple: Tart sweet bite, adds crisp texture and natural sugars to balance tang
Dried cranberries: Chewy, sweet and tart, packed carbs and color, little antioxidant boost
Greek yogurt and mayo: Creamy binder, adds protein and tang while mellowing dressings flavor
Apple cider vinegar: Bright acidic note, wakes flavors up and helps balance sweetness
Honey or maple: Natural sweetener that tames acidity and adds warm rounded sweetness
Red onion: Sharp punch and crunchy bite, gives savory contrast to sweet fruits
Carrot: Adds color, extra crunch and beta carotene, mild earthy sweetness too

Ingredient Quantities

5 cups shredded green cabbage about half a medium head

1 cup shredded red cabbage optional for color

1 large apple cored and thinly sliced or julienned (Granny Smith or Honeycrisp)

3/4 cup dried cranberries

1/2 cup shredded carrot about 1 medium carrot

1/4 cup thinly sliced red onion or 2 green onions thinly sliced

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 celery seed optional

Salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley optional

How to Make this

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1. Rinse and shred the green cabbage (and the red cabbage if using) until you have about 5 cups total, then salt lightly and either toss and let sit 5 minutes to soften or dunk in ice water for extra crispness, drain well and pat dry in a clean towel or salad spinner.

2. Core and thinly slice or julienne the apple, shred the carrot, and thinly slice the red onion or green onions; toss the apple with a teaspoon of apple cider vinegar so it wont brown while you finish prep.

3. If you like the cranberries plump, soak the dried cranberries in a few tablespoons of warm water or apple juice for 5 minutes then drain, otherwise just use them straight from the bag.

4. Whisk the dressing together in a small bowl: mayonnaise, plain Greek yogurt or sour cream, 2 tablespoons apple cider vinegar, 2 tablespoons honey or maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed if using, and salt and freshly ground black pepper to taste until smooth.

5. In a large bowl combine the shredded green cabbage, shredded red cabbage if using, shredded carrot, sliced onion, apples, drained cranberries and 2 tablespoons chopped fresh parsley if you want the color.

6. Pour the dressing over the slaw and toss gently but thoroughly to coat everything, use tongs or clean hands so you dont crush the apple pieces.

7. Chill the coleslaw at least 20 to 30 minutes so the flavors meld, longer is fine for picnics and parties because it actually tastes better after a bit of resting.

8. Before serving taste and adjust seasonings, add more vinegar for tang, honey for sweetness or salt and pepper as needed, and sprinkle a few extra cranberries or parsley on top for color.

9. Make ahead tips and storage: you can make the dressing and shred the veg a day ahead, keep apples separate if making more than a few hours in advance to avoid sogginess, and store leftovers in an airtight container in the fridge for 2 to 3 days, give it a quick toss before serving.

Equipment Needed

1. Large cutting board
2. Sharp chef’s knife or paring knife for coring and slicing the apple
3. Box grater or mandoline for shredding cabbage and carrot
4. Salad spinner or clean kitchen towel to dry the cabbage, dont skip it
5. Large mixing bowl to combine the slaw
6. Small bowl and whisk or a jar with lid to mix the dressing
7. Measuring cups and measuring spoons
8. Tongs or salad servers and a spoon for gentle tossing

FAQ

Q: How do I keep the apple slices from turning brown?

A: Toss them in a little lemon juice or a splash of the apple cider vinegar as soon as you slice them, or mix them right into the dressing. Using Granny Smith or Honeycrisp helps too because they hold up better, but do it quick or they’ll brown.

Q: Can I make this ahead of time and how long will it last?

A: Yes you can, make the slaw up to a day ahead. For best crunch store dressing separate and toss right before serving. Once dressed it keeps in the fridge about 3 to 4 days but cabbage will soften and dried cranberries may plump.

Q: Want it lighter or vegan, what swaps work?

A: Use plain nonfat Greek yogurt instead of some or all of the mayo to cut fat. For vegan, use vegan mayo and a dairy free yogurt and swap honey for maple syrup. Flavor stays great.

Q: My slaw is too sweet or not tangy enough how do I fix it?

A: Add more apple cider vinegar or a squeeze of lemon for tang, or a touch more Dijon mustard. If too tart add a little more honey or maple syrup. Adjust by teaspoons until it tastes right.

Q: How can I add more texture or flavor?

A: Toss in toasted pecans, sliced almonds, or sunflower seeds for crunch. Fresh herbs like parsley help, and thinly sliced red onion or green onions add bite. Celery seed is nice too if you like that flavor.

Q: Can I swap the dried cranberries or cabbage types?

A: Yep, raisins or chopped dried cherries work instead of cranberries. You can use all green cabbage, all red cabbage, or a mix. If you want fresh cranberries cook them with a little sugar first because they’re super tart raw.

Refreshing Apple Cranberry Coleslaw Recipe Substitutions and Variations

Mayonnaise (1/3 cup): swap with 1/3 cup plain Greek yogurt plus 1 tbsp olive oil for richness, or use 1/3 cup mashed avocado for a lighter, heart healthy option, add a pinch of salt if it’s bland.
Plain Greek yogurt or sour cream (1/3 cup): use the other dairy (sour cream <-> Greek yogurt) in the same amount, or 3 tbsp buttermilk plus 2 tbsp mayo to keep thickness, or 1/3 cup unsweetened coconut yogurt for a dairy free choice but cut the honey a bit cause it’s sweeter.
Dried cranberries (3/4 cup): substitute chopped fresh or thawed frozen cranberries tossed with 1-2 tbsp maple syrup, or use 3/4 cup raisins or chopped dried cherries for similar chew and sweetness.
Apple cider vinegar (2 tbsp): swap with 2 tbsp fresh lemon juice for a brighter tang, or 2 tbsp white wine vinegar for a milder acidity, if you use lemon juice lower the sweetener by about 1/2 tsp cause it’s sharper.

Pro Tips

– Toast some chopped walnuts, pecans or pepitas and fold them in right before serving. The warm toasty crunch lifts the whole salad and keeps it from turning mushy later.

– Make the dressing a touch thinner than you think you’ll need. If it gets too thick after chilling, whisk in a tablespoon of apple juice or plain yogurt to loosen it up. Taste as you go so it stays bright, not flat.

– For extra-flavor cranberries, soak them briefly in hot orange juice, strong tea or even a splash of bourbon, then drain. They plump up and add a sweeter, deeper note than straight-from-the-bag fruit.

– Keep the apples crisp by slicing them last minute or store slices in cold water with a squeeze of lemon or lime until you’re ready. If you must slice earlier, toss them lightly in a bit of neutral oil to slow sogginess.

– Prep smart for picnics: shred the veg and make the dressing ahead, but keep them separate and toss within an hour of serving. If leftovers seem dull after refrigeration, stir in a teaspoon of vinegar and a drizzle of honey to revive the flavors.

Refreshing Apple Cranberry Coleslaw Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m excited to share my Cranberry Coleslaw that hides a simple secret ingredient among fresh apples and cranberries, making it a standout side for gatherings and picnics.

Servings

servings

Calories

211

kcal

Equipment: 1. Large cutting board
2. Sharp chef’s knife or paring knife for coring and slicing the apple
3. Box grater or mandoline for shredding cabbage and carrot
4. Salad spinner or clean kitchen towel to dry the cabbage, dont skip it
5. Large mixing bowl to combine the slaw
6. Small bowl and whisk or a jar with lid to mix the dressing
7. Measuring cups and measuring spoons
8. Tongs or salad servers and a spoon for gentle tossing

Ingredients

5 cups shredded green cabbage about half a medium head
1 cup shredded red cabbage optional for color
1 large apple cored and thinly sliced or julienned (Granny Smith or Honeycrisp)
3/4 cup dried cranberries
1/2 cup shredded carrot about 1 medium carrot
1/4 cup thinly sliced red onion or 2 green onions thinly sliced
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 celery seed optional
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley optional

Directions

Rinse and shred the green cabbage (and the red cabbage if using) until you have about 5 cups total, then salt lightly and either toss and let sit 5 minutes to soften or dunk in ice water for extra crispness, drain well and pat dry in a clean towel or salad spinner.
Core and thinly slice or julienne the apple, shred the carrot, and thinly slice the red onion or green onions; toss the apple with a teaspoon of apple cider vinegar so it wont brown while you finish prep.
If you like the cranberries plump, soak the dried cranberries in a few tablespoons of warm water or apple juice for 5 minutes then drain, otherwise just use them straight from the bag.
Whisk the dressing together in a small bowl: mayonnaise, plain Greek yogurt or sour cream, 2 tablespoons apple cider vinegar, 2 tablespoons honey or maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed if using, and salt and freshly ground black pepper to taste until smooth.
In a large bowl combine the shredded green cabbage, shredded red cabbage if using, shredded carrot, sliced onion, apples, drained cranberries and 2 tablespoons chopped fresh parsley if you want the color.
Pour the dressing over the slaw and toss gently but thoroughly to coat everything, use tongs or clean hands so you dont crush the apple pieces.
Chill the coleslaw at least 20 to 30 minutes so the flavors meld, longer is fine for picnics and parties because it actually tastes better after a bit of resting.
Before serving taste and adjust seasonings, add more vinegar for tang, honey for sweetness or salt and pepper as needed, and sprinkle a few extra cranberries or parsley on top for color.
Make ahead tips and storage: you can make the dressing and shred the veg a day ahead, keep apples separate if making more than a few hours in advance to avoid sogginess, and store leftovers in an airtight container in the fridge for 2 to 3 days, give it a quick toss before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.