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You're in for a bright treat with Cranberry Apple Coleslaw—crunchy green cabbage, juicy apple, and tart cranberries tossed in a creamy mix that'll perk up any meal. This colorful, simple side vanishes at potlucks and always makes summer plates pop.
This started as something I brought to a park picnic and everyone kept bugging me for how to make it. Now, it’s my go-to whenever I want an old-school-but-fun dish that always feels a little extra special.
Effortless Ingredients
- Sliced almonds or pecans: for a bit of crunchy nuttiness, and I think they're best if you toast them first
- Shredded carrots: bring color and hint of sweetness—grab the pre-cut ones if you wanna save time
- Dried cranberries: for tangy chewy pockets of flavor; find a bag where they look plump, not shriveled
- Apple: Honeycrisp is sweet, Granny Smith is tart—just pick a crisp one with no bruises
- Shredded green cabbage: main crunchtastic base—grab a tight, weighty head for the nicest texture
- Mayonnaise: full-fat works best as the creamy dressing base, makes every bite rich
- Apple cider vinegar: adds zip, look for raw/unfiltered for even more kick
- Honey or maple syrup: a little sweetness ties everything together—pure stuff blends smoothest
- Dijon mustard: gives a gentle punch, traditional Dijon mixes easily and adds depth
- Salt and pepper: adjustable to make all the flavors shine, fresh black pepper brightens it up
Simple Step-by-Step
- Chill it:
- Seal up your bowl and chill for about 30 minutes. That way, the flavors blend and the cabbage stays snappy but a little softer.
- Toss it All:
- Drizzle your creamy mix over the veggies and nuts. Use your hands or tongs—just get everything good and coated so you don't see any dry bits.
- Whip Together the Dressing:
- Grab a bowl and whisk together mayo, apple cider vinegar, honey, Dijon, salt, and pepper. Taste it and tweak with more honey or vinegar if you want extra sweetness or tang.
- Chop the Veg:
- Slice cabbage super thin with a sharp knife, then cut apples into matchsticks or half-moons. Pop cabbage, apples, carrots, nuts, and cranberries into a big bowl.
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Vital Need-to-Know
I’m obsessed with how the cranberries soak up dressing—every chew is extra soft and tangy. My niece always tries to sneak them all out first at family gatherings and we end up cracking up every time.
Easy Storage Tips
Keeps fresh in a sealed container in your fridge for two days. Seal it tight so it doesn’t pick up weird fridge smells. If liquid pools up while it sits, just stir well before serving and it’s good as new.
Swap Suggestions
No apples? Grab pears or crunchy jicama instead. No cranberries? Try raisins or chopped dried apricots. Nuts bug you? Toasted pumpkin or sunflower seeds are a perfect nut-free swap.
Fun Serving Ideas
Awesome on the side of grilled chicken, burgers, or even piled onto pulled chicken sandwiches. For the holidays, it looks festive with turkey or ham. Toss extras in tacos for next-level crunch!
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Origins and Backstory
Coleslaw started out as a Dutch idea but took off across American picnics when cabbage was everywhere. Tossing in apples and cranberries comes from a Midwest and New England love of sweet-tart combos. It mixes old school with the best local fruit for a new spin.
Frequently Asked Questions
- → How do I keep apples from getting brown?
Chop the apples right before mixing, or give them a quick toss in lemon juice so they stay bright before combining with the slaw.
- → Can this be made in advance?
For sure, it just gets better in the fridge. Mix it up a day early, stash it cold, and stir again before serving.
- → What nut swaps add the best crunch?
Try pumpkin or sunflower seeds—either works great instead of pecans or almonds for more bite and texture.
- → Could I use another dressing?
Definitely! Swap in some Greek yogurt if you’re not into mayo, or toss in some orange zest for citrus vibes.
- → Is this okay for vegans?
Yep, just go with vegan mayo and pick maple syrup instead of honey, and you’re all set for a dairy-free and vegan spin.