Cranberry Apple Coleslaw (Print version)
A crisp coleslaw with cranberries and apples for a refreshing twist on a classic side dish.
# What goes in:
→ Fresh Produce
01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large apple, cored and julienned
04 - 1 cup carrots, grated
05 - 1/2 cup green onions, thinly sliced
→ Fruits & Nuts
06 - 1/2 cup dried cranberries
07 - 1/3 cup walnuts or pecans, coarsely chopped
→ Coleslaw Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
# Cooking steps:
01 - In a large mixing bowl, combine shredded green cabbage, red cabbage, carrots, apple, green onions, and dried cranberries.
02 - If using, add the chopped walnuts or pecans to the bowl.
03 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until creamy.
04 - Pour the dressing over the cabbage mixture and toss thoroughly until all ingredients are evenly coated.
05 - Refrigerate for at least 20 minutes to allow flavors to meld.
06 - Serve chilled or at room temperature.
# Tips from flavorandfeast:
01 -
- It adds a shocking pop of color and tartness that wakes up any plate.
- The texture is incredibly satisfying, offering a perfect crunch in every bite.
02 -
- The apples can oxidize slightly, so dressing the salad immediately helps keep them looking fresh.
- Salt your vegetables just before serving to prevent them from becoming soggy too quickly.
03 -
- Grating the carrots instead of slicing them ensures they integrate seamlessly into the mix.
- Taste the dressing before adding it to the salad to adjust the sweetness to your liking.