This vibrant and refreshing Apple Cranberry Coleslaw is the perfect combination of sweet and tangy! Serve this tasty slaw any time of the year alongside your favorite main dishes, from grilled meats to holiday roasts.
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Put down that pre-made grocery store coleslaw and make this homemade version in just 5 minutes instead!
This simple slaw is full of flavor and incredibly easy to make using packaged coleslaw mix, fresh apples, dried cranberries, and a creamy mayo-based dressing.
What I love the most about this apple coleslaw recipe is that you can enjoy it year-round! It makes the perfect accompaniment to cookout classics like hamburgers, hot dogs, and grilled chicken, but also works as a fun holiday side for your Thanksgiving turkey or Christmas roast.
Plus, the apples and cranberries add a sweet, tart flavor as well as a pop of color to the coleslaw.
There are just so many great ways to enjoy cranberries! If you love them as much as I do, be sure to check out my Cranberry Salsa, Cranberry Jalapeno Dip, and Cranberry Sauce next.
Ingredients
Here are the simple ingredients you need to make this cranberry and apple slaw.
- Coleslaw Mix: Featuring a blend of green cabbage, red cabbage, and carrots, this pre-shredded mix not only forms the base for the coleslaw, but also cuts back on the prep time. If you prefer to cut your own cabbage and carrots, be sure they are finely sliced or shredded.
- Apples: Add a sweet-tart flavor to the slaw. I like using Granny Smith, Honeycrisp, or a combination of both. Feel free to use your favorite type of apple.
- Dried Cranberries: Add both sweetness and tartness, as well as a chewy texture. If you prefer to use fresh cranberries, I recommend chopping them into smaller pieces. And since they typically aren’t as sweet as dried cranberries, you might need to add more sugar to the dressing.
- Mayonnaise: Adds creaminess and provides the base for the apple cabbage salad dressing.
- Lemon Juice: Adds acidity to the dressing, which helps brighten up the flavors.
- Sugar: A touch of sugar enhances the sweetness of the apples and cranberries, while also balancing the other flavors in the dish. Feel free to start with less and add more to taste.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lower Fat: Use Greek yogurt in place of the mayo to lighten up the dish.
- Extra Crunch: Mix in some sunflower or pumpkin seeds, chopped pecans, or chopped walnuts to add more crunch to the apple coleslaw.
- Vegan: Swap the traditional mayo for your favorite plant-based version to make this recipe vegan.
How to Make Apple Cranberry Coleslaw
Get started by gathering your ingredients and slicing your apples.
Step 1: Combine the Coleslaw Ingredients. Add the coleslaw mix, sliced apples, and dried cranberries to a large bowl.
Step 2: Make the Dressing. Add all the dressing ingredients to a small bowl and whisk until smooth.
Step 3: Add the Dressing. Pour the dressing over the coleslaw ingredients.
Step 4: Mix Everything Together. Toss the coleslaw mix, apples, and cranberries together with the dressing until everything is well combined.
Serving Suggestions
This apple cranberry coleslaw is a delicious side dish you can enjoy throughout the year. Here are some great ideas for serving it:
- Bring it to a potluck party along with these dill pickled deviled eggs.
- Serve this slaw at your next cookout alongside these grilled chicken wings.
- Turn it into a Thanksgiving slaw and serve with this grilled whole turkey, purple mashed potatoes, and honey butter skillet corn for your holiday feast.
Expert Tips
- Chill Until Ready to Serve: For the best flavor, I recommend refrigerating the coleslaw for at least 30 minutes before serving. This allows the ingredients to chill thoroughly and the flavors to meld together. If you plan on serving it right after making it, you will need to use ingredients that are already cold.
- Cut Apples to Your Preference: I prefer slicing my apples, but you can cut them any way you’d like, such as chopped into small chunks. You can even try a matchstick (aka julienne) cut.
- Store in the Refrigerator: Store leftover coleslaw in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the ingredients will start to lose their crunch the longer they sit in the dressing.
Recipe FAQs
Yes, you can prepare the coleslaw up to a day in advance and keep it stored in the refrigerator until ready to serve. Be sure to give it a quick toss before serving to re-incorporate the dressing.
Toss the apples in a bit of lemon juice before adding them to the coleslaw to help prevent them from browning.
More Delicious Salad Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Apple Cranberry Coleslaw
Ingredients
- 1 16 ounce package 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
- Chill Until Ready to Serve: For the best flavor, I recommend refrigerating the coleslaw for at least 30 minutes before serving. This allows the ingredients to chill thoroughly and the flavors to meld together. If you plan on serving it right after making it, you will need to use ingredients that are already cold.
- Cut Apples to Your Preference: I prefer slicing my apples, but you can cut them any way you’d like, such as chopped into small chunks. You can even try a matchstick (aka julienne) cut.
- Store in the Refrigerator: Store leftover coleslaw in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the ingredients will start to lose their crunch the longer they sit in the dressing.
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