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–+ servings
CRANBERRY APPLE COLESLAW

Cranberry Apple Coleslaw: A Tangy, Crunchy Delight

Discover the vibrant and crunchy experience of Cranberry Apple Coleslaw, perfect for summer barbecues and holiday gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 head Cabbage Finely shredded for best texture.
  • 2 medium Apples Firm varieties like Granny Smith or Honeycrisp.
For the Sweetness
  • 1 cup Dried Cranberries Can substitute with raisins or chopped dates.
  • 2 tablespoons Honey Use maple syrup for a vegan alternative.
For the Dressing
  • 1 cup Greek Yogurt Or mayo; can switch to a vinaigrette.
  • 3 tablespoons Apple Cider Vinegar Any vinegar can be used but alters flavor.
  • 1 teaspoon Salt Sea salt recommended for more depth.
Optional Add-ins
  • 1/2 cup Chopped Walnuts Mix in before serving for added texture.
  • 1 teaspoon Celery Seed Provides a unique flavor twist.
  • 1/4 cup Sunflower Seeds Sprinkle right before serving.

Equipment

  • Mixing Bowl
  • Sharp knife
  • Mandoline
  • Whisk

Method
 

Preparation Steps
  1. Finely shred the cabbage and sprinkle salt over it in a mixing bowl. Let sit for about 10 minutes.
  2. Core and chop the apples into bite-sized pieces, then add to the cabbage.
  3. Fold in the dried cranberries with the cabbage and apple mixture.
  4. Mix Greek yogurt (or mayo), honey, and apple cider vinegar until smooth for the dressing.
  5. Drizzle the dressing over the slaw mixture and toss gently to combine.
  6. Adjust seasoning by tasting, adding salt or honey as needed.
  7. Cover and refrigerate for 30 minutes to an hour before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 12gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 3mg

Notes

For best results, finely shred the cabbage and chill the coleslaw before serving to allow flavors to meld.

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