For a crunchy, sweet, and tangy twist on classic coleslaw, try this Cranberry Apple Coleslaw. A simple homemade dressing is tossed with coleslaw mix, crisp apples, dried cranberries, walnuts, and green onions to create a vibrant side dish perfect for holidays, weeknight dinners, picnics, or potlucks.
Cranberry Apple Coleslaw
This coleslaw is bright, refreshing, and easy to prepare. The combination of sweet dried cranberries and fresh apple adds both color and texture, while walnuts bring a satisfying crunch. The dressing balances creamy and tangy flavors and comes together in minutes.
The Ingredients
Below are the ingredients needed to make Cranberry Apple Coleslaw. Exact measurements and step-by-step instructions are included in the recipe card at the end.
- Mayonnaise – the creamy base for the dressing.
- Plain yogurt – lightens the dressing and adds tang.
- Honey – sweetens the dressing; agave can be substituted.
- Dried ground ginger – adds a warm, subtle spice.
- Coleslaw mix – pre-shredded cabbage and carrots from the produce aisle make this quick to assemble.
- Apple – any crisp apple works; chop just before mixing to maintain crunch.
- Dried cranberries – provide chewy sweetness and color.
- Walnuts – raw or roasted, chopped for texture.
- Green onions – thinly sliced for mild onion flavor and color.
How to Make Apple Coleslaw
- In a small bowl, whisk together the dressing ingredients until smooth. Cover and chill while you prepare the coleslaw.
- In a large bowl, combine the coleslaw mix, chopped apple, dried cranberries, walnuts, and chopped green onions.
- Pour the chilled dressing over the coleslaw and toss until everything is evenly coated. Taste and adjust seasoning if needed.
Variations
- Pecans – substitute pecans for walnuts for a slightly sweeter, buttery crunch.
- Apple blends – use a mix of red and green apples for extra color and balance of sweet and tart.
- Raisins – swap golden raisins for dried cranberries for a different sweetness and texture.
How to Store the Leftovers
Store leftover coleslaw in an airtight container in the refrigerator for up to three days. Give it a good toss before serving. Because fresh fruit and vegetables release moisture over time, the salad is best eaten the same day or within a couple of days for optimal texture and flavor.
Recipe
Cranberry Apple Coleslaw
A crunchy, sweet, and tangy coleslaw made with a creamy dressing, crisp apples, dried cranberries, and walnuts.
Ingredients
Dressing
- 3/4 cup mayonnaise
- 3/4 cup plain yogurt
- 1/3 cup honey
- 1/2 teaspoon dried ground ginger
Coleslaw
- 14-ounce bag coleslaw mix
- 1 large apple, cored and chopped
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 4 green onions, chopped
Instructions
- In a small bowl, whisk together mayonnaise, plain yogurt, honey, and dried ground ginger. Cover and refrigerate while preparing the coleslaw.
- In a large bowl, combine coleslaw mix, chopped apple, dried cranberries, walnuts, and green onions.
- Add the chilled dressing to the coleslaw and toss until well combined. Taste and adjust seasoning if desired. Serve immediately or chill briefly before serving.
Nutrition
More Recipes You Will Love
- Chocolate Sprinkle Cake
- Carrot Cake Balls
- Happy Birthday Crepes
- Easy Goulash Recipe