Introduction

Apple Cranberry Coleslaw is a vibrant and refreshing twist on the classic coleslaw, combining crisp apples, tart cranberries, and crunchy walnuts with a creamy, slightly sweet dressing. Perfect as a side dish for picnics, barbecues, or a light lunch, this coleslaw brightens up any meal with its blend of textures and flavors.

A close-up view of a colorful salad in a white bowl placed on a white marbled surface. The salad has several layers, starting with a base of shredded pale green cabbage and finely sliced red cabbage. On top, there are slices of light yellow apple, bright red dried cranberries, and chopped walnuts with a rough texture. Thin green chives are scattered across the salad, adding a fresh and vibrant touch. The overall look is fresh and mixed, with a variety of colors and textures visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz bag 3-color coleslaw mix
1 large apple, chopped (preferably Honeycrisp or Fuji)
½ cup dried cranberries
½ cup chopped walnuts
4 green onions, sliced
¾ cup mayonnaise
¾ cup plain yogurt or sour cream
¼ cup honey
¾ tsp dried ground ginger

Instructions

Step 1: In a large bowl, combine the coleslaw mix, chopped apple, dried cranberries, walnuts, and sliced green onions.
Step 2: In a smaller bowl, whisk together the mayonnaise, plain yogurt or sour cream, honey, and ground ginger until the dressing is smooth and well blended.
Step 3: Pour the dressing over the coleslaw mixture and toss gently to coat all the ingredients evenly.
Step 4: For a lighter version, reduce the amount of mayonnaise and yogurt to suit your preference.
Step 5: Serve the coleslaw immediately or refrigerate for at least 30 minutes to allow the flavors to meld beautifully.

Tips & Variations

Try substituting walnuts with pecans or almonds for a different nutty flavor and texture.
Use Greek yogurt instead of sour cream for extra protein and a tangier taste.
Add a splash of apple cider vinegar to the dressing for a bit more acidity and brightness.
For a fresher crunch, chop the apples just before serving to prevent browning.

Storage

Store the Apple Cranberry Coleslaw in an airtight container in the refrigerator for up to 2 days. It’s best eaten within this time to maintain crispness, as the apples and cabbage can become softer over time. Before serving leftovers, give it a gentle stir and add a little extra dressing or honey if needed to refresh the flavors.

How to Serve

The image shows a colorful salad in a white bowl placed on a white marbled surface. The salad has several layers, starting with a base of shredded pale green cabbage and thin slices of purple cabbage. On top, there are small chunks of light green apples, bright red dried cranberries, and brown walnut pieces scattered evenly. Thin green chive stalks lie across the salad, adding a fresh look. The textures vary from crunchy cabbage and nuts to soft fruit and smooth chives. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, you can prepare the coleslaw a few hours in advance and refrigerate it to let the flavors develop. However, for the best texture, add the walnuts just before serving to keep them crunchy.

What can I use if I don’t have dried cranberries?

If dried cranberries aren’t available, you can substitute with dried cherries, raisins, or chopped fresh pomegranate seeds for a similar sweet-tart burst of flavor.