This Cranberry Apple Coleslaw is refreshingly crunchy, sweet, AND tart all in one. It’s a great accompaniment to any protein or for a potluck dinner!
This recipe for coleslaw with apples and cranberries is a super easy side dish recipe that’s perfect any time of year. Coleslaw reminds me of summer barbecues or picnics, but the cranberries and apples remind me of fall.
That makes this slaw recipe a fresh side or appetizer you can make for the holidays — like a Thanksgiving slaw! I’ve made this a handful of times for the family at home and at get-togethers and it’s always a hit. Plus, it’s perfect for making ahead of time and storing in the refrigerator to save time when you’re ready to eat.
If you love coleslaw, I recommend trying Grandma’s Coleslaw and Jalapeno Coleslaw next.
Why You’ll Love This Apple Slaw Recipe
- Budget-friendly: The ingredients used are very cheap making it perfect for a tight budget.
- No cooking required: This is a cold recipe that requires zero cooking time.
- Ready in 5 minutes: It only takes 5 minutes to put this apple slaw recipe together.
Ingredients
With just 7 inexpensive ingredients you will have a delicious apple cranberry coleslaw with bold and balanced flavors.
- Coleslaw mix: I use the mix with red cabbage and carrots. If you want to shred cabbage and julienne carrots yourself, you can. The fresher the slaw is, the better crunch it will have.
- Apples: Any variety of apples can be used here. I like to make green apple coleslaw with Granny Smith if I’m feeling more tart flavors or just a simple red apple like Gala or Honeycrisp for sweetness.
- Dried cranberries: I love the chewy texture of dried cranberries. You can use fresh cranberries but I recommend chopping them into smaller pieces.
- Mayonnaise: The creaminess of the dressing comes from the mayo. Greek yogurt makes a great substitute as well, it just has a tangy flavor.
- Lemon juice: A pop of acidity rounds out this cranberry apple slaw by adding extra brightness to the dressing.
- Sugar: Adding sugar to the lemon and mayo sweetens it a touch but doesn’t overpower the richness or acid.
- Salt and pepper: A simple sprinkle of salt and pepper brings out the flavors of all of the ingredients so well.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Orange twist: Add fresh squeezed orange juice, mandarin slices, or both to give this cranberry apple slaw recipe extra zing.
- Asian style: Add a dash of soy sauce, sesame seeds, and chopped green onions for a little Asian-inspired flair.
- Nuts or seeds: Add sliced almonds, chopped pecans, or even candied pecans for extra crunch and sweetness. Cranberry pecan slaw is the best of both worlds with chewy dried cranberries and crunchy nuts!
How to Make Apple Cranberry Coleslaw
Here are the instructions on how to make apple slaw with cranberries and cabbage.
Step 1: Combine slaw and fruit. Add coleslaw, sliced apples, and dried cranberries to a large bowl.
Step 2: Make dressing. Whisk together the remaining ingredients in a small bowl.
Step 3: Add dressing. Add the dressing to the cabbage and fruit mixture.
Step 4: Toss together. Pour the dressing into the large bowl and gently toss until the cabbage and fruits are evenly coated.
Step 5: Refrigerate. Place the cranberry apple coleslaw salad in the refrigerator until ready to eat.
Step 6: Serve. Enjoy it with your favorite main course!
If you love these flavors you’ll also enjoy Cranberry Apple Sauce.
Serving Suggestions
- If you are looking for more delicious sides to serve with this cabbage apple slaw try Grilled Asparagus, Crockpot Collard Greens, or Slow Cooker Corn on the Cob.
- Are you planning a barbecue? This cranberry apple coleslaw is great as a side with Hotdog Burnt Ends or added to Best Venison Burgers as an additional topping.
- Treat this recipe like a cabbage apple salad and top with sliced Margarita Grilled Chicken. It makes a great leftover lunch!
Tips
- Storing: Store leftover coleslaw in an airtight container in the refrigerator for up to 4 days. It will become softer the longer it sits. I do not recommend freezing this slaw recipe.
- Make it ahead. Make this slaw up to a day ahead of time to serve to a crowd! Just be sure to give it a quick toss before serving at the table. This will bring the dressing back up top and keep things nice and creamy.
- Try with pears. If you love this cranberry coleslaw with apples, try it with sliced pears!
- Serve chilled. Either allow the prepared cranberry apple coleslaw to chill or make it with chilled ingredients. It will have better flavor if it’s not at room temperature.
- Brown apples. If you're worried about your apples turning brown, toss them in a little bit of lemon juice to prevent them from turning brown.
FAQ
Yes! Add slightly less sugar to the coleslaw dressing to make it less sweet.
Yes. I recommend apple cider vinegar over white vinegar because it has a fruity flavor that complements the other ingredients in this cranberry apple coleslaw recipe.
The good news is that the only non-vegan-friendly ingredient in this recipe is the mayonnaise. Luckily, you can purchase vegan mayo from the grocery store!
Video
More Delicious Cold Side Dishes
Are you planning a meal and want more salad recipes or cold sides? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Apple Cranberry Coleslaw
Equipment
- Small Mixing Bow
- Cutting Board and Knife
Ingredients
- 1 16 ounce bag coleslaw mix (with carrots and red cabbage)
- 2 apples finely sliced
- 1 cup dried cranberries
- ½ cup mayonnaise
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, combine the cole slaw mix, apples and dried cranberries. Set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, sugar, salt and pepper until smooth and creamy.
- Pour over the coleslaw mix and fruit and toss to combine.
- Store in the refrigerator until ready to serve.
Notes
- Storing: Store leftover coleslaw in an airtight container in the refrigerator for up to 4 days. It will become softer the longer it sits. I do not recommend freezing this slaw recipe.
- Make it ahead. Make this slaw up to a day ahead of time to serve to a crowd! Just be sure to give it a quick toss before serving at the table. This will bring the dressing back up top and keep things nice and creamy.
- Try with pears. If you love this cranberry coleslaw with apples, try it with sliced pears!
- Serve chilled. Either allow the prepared cranberry apple coleslaw to chill or make it with chilled ingredients. It will have better flavor if it’s not at room temperature.
- Brown apples. If you're worried about your apples turning brown, toss them in a little bit of lemon juice to prevent them from turning brown.
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