Description
A refreshing and crunchy coleslaw featuring crisp apples, tangy cranberries, and a creamy dressing. Perfect for picnics, barbecues, and holiday gatherings.
Ingredients
Scale
- 4 cups green cabbage, thinly sliced (or a coleslaw mix)
- 1 large apple (Granny Smith or Honeycrisp work well), julienned or thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds or sunflower seeds (optional, for crunch)
- 2 green onions, thinly sliced (optional)
- 1/4 cup fresh parsley, chopped (optional)
For the Dressing:
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seeds (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Salad: In a large mixing bowl, combine the sliced cabbage, julienned apple, dried cranberries, sliced almonds (if using), green onions, and parsley.
- Make the Dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, honey, Dijon mustard, celery seeds (if using), salt, and pepper. Adjust the sweetness and seasoning to taste.
- Toss the Coleslaw: Pour the dressing over the coleslaw mixture and toss everything together until the cabbage and apples are well coated.
- Chill and Serve: Let the coleslaw chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold.
Notes
- Customization: Add grilled chicken or tofu for a heartier dish.
- Make Ahead: This coleslaw can be made up to a day in advance.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: NNo-cook, Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 120 mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg