Bring a bright, refreshing twist to your next meal with this Creamy Cranberry Apple Coleslaw! Perfectly balancing crunchy textures with sweet and tangy flavors, this vibrant side dish features crisp green and purple cabbage, shredded carrots, juicy apple chunks, and chewy dried cranberries, all tossed in a creamy, balanced dressing. It is an ideal addition to summer barbecues, holiday dinners, potlucks, or as a crunchy topping for pulled pork sandwiches and fish tacos. Quick to assemble and bursting with wholesome ingredients, this crowd-pleasing salad will instantly elevate any spread.
Ingredients List
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Cabbage: 4 cups green cabbage, finely shredded
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Red Cabbage: 2 cups purple/red cabbage, finely shredded (for vibrant color and extra crunch)
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Carrots: 1 cup shredded or matchstick carrots
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Apples: 1-2 medium tart apples (such as Granny Smith or Honeycrisp), cored and diced
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Dried Cranberries: 1/2 cup sweetened dried cranberries (Craisins)
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Mayonnaise: 1/2 cup (or plain Greek yogurt for a lighter alternative)
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Apple Cider Vinegar: 1 tablespoon (adds a wonderful tangy brightness)
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Honey or Maple Syrup: 1-2 tablespoons (to balance the tartness)
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Seasoning:
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1/2 teaspoon celery seed (optional, but classic for coleslaw)
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Salt and freshly ground black pepper to taste
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Garnish: Fresh chopped parsley or dill
Step-by-Step Cooking Instructions
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Prepare the Base Vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, and matchstick carrots. Toss them together until evenly mixed.
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Add Fruit Elements: Gently fold in the diced apples and dried cranberries. Pro-tip: If using apples that brown quickly, you can toss the diced pieces in a tiny splash of lemon juice first.
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Mix the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), celery seed, salt, and black pepper until completely smooth and creamy.
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Combine and Coat: Pour the dressing mixture directly over the cabbage and fruit mixture. Toss thoroughly using tongs or a large spoon until every piece is evenly coated in the creamy dressing.
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Chill and Serve: For the best flavor and texture, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly while keeping its signature crunch. Give it a quick stir before plating!
Frequently Asked Questions (High-CPM Keywords & Search Intent)
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How to keep coleslaw from getting watery when making ahead? To prevent excess moisture, salt your shredded cabbage lightly in a colander and let it drain for 15-20 minutes before mixing, then pat dry with paper towels. Alternatively, add the dressing just 30 minutes to an hour before serving.
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Can I use Greek yogurt instead of mayonnaise for coleslaw dressing? Yes! Substituting plain Greek yogurt for all or half of the mayonnaise cuts down on calories and fat while adding a delightful protein boost and tangy flavor profile.
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What are the best apples to use in a sweet and crunchy coleslaw? Granny Smith apples provide a sharp, tart contrast to sweet dried cranberries, while Honeycrisp or Fuji apples offer extra sweetness and a superior, long-lasting crunch.
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How long does creamy apple cranberry coleslaw last in the fridge? When stored in an airtight container, this coleslaw will last for 2 to 3 days in the refrigerator. Note that the apples and cabbage will soften over time.
