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Chef Ava

Apple Cranberry Coleslaw

This Apple Cranberry Coleslaw is crisp, refreshing, and bursting with fresh flavor. Shredded cabbage, sweet apples, dried cranberries, carrots, and optional sliced almonds are tossed in a creamy honey Dijon dressing for an easy no-cook side dish that's perfect for holidays, picnics, barbecues, or everyday dinners. Ready in just 30 minutes, it's naturally gluten-free and always a crowd favorite.
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Prep Time 10 minutes
Chilling Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded green cabbage
  • 1 large apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/4 cup shredded carrots
  • 1/4 cup sliced almonds (optional)
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • large mixing bowl
  • small mixing bowl
  • whisk
  • chef's knife
  • cutting board

Method
 

  1. In a large bowl, combine the shredded cabbage, sliced apple, dried cranberries, shredded carrots, and sliced almonds if using. Toss together.
  2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
  3. Pour the dressing over the cabbage mixture.
  4. Toss thoroughly until all ingredients are evenly coated.
  5. Cover and refrigerate for 20–30 minutes before serving to allow the flavors to meld.

Notes

For the best texture, chill the coleslaw for at least 20–30 minutes before serving. Thinly slice the apples and toss them with a little lemon juice if making ahead to prevent browning. Toast the sliced almonds before adding for extra flavor and crunch.