Cranberry Apple Coleslaw (Printer-Friendly)
Crisp coleslaw with cranberries and apples. Refreshing twist on a classic.
# What You'll Need:
→ Fresh Produce
01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large Gala or Honeycrisp apple, cored and julienned
04 - 1 cup carrots, grated
05 - 1/2 cup green onions, thinly sliced
→ Fruits & Nuts
06 - 1/2 cup dried cranberries
07 - 1/3 cup walnuts or pecans, coarsely chopped (optional)
→ Coleslaw Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
# How to Make It:
01 - In a large mixing bowl, combine shredded green cabbage, red cabbage, carrots, apple, green onions, and dried cranberries.
02 - If using, add the chopped walnuts or pecans.
03 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until creamy.
04 - Pour the dressing over the cabbage mixture and toss thoroughly until all ingredients are evenly coated.
05 - Refrigerate for at least 20 minutes to allow flavors to meld. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It brings a vibrant pop of color and freshness to any heavy meal.
- The sweet and tangy dressing pairs perfectly with the crispy vegetables.
02 -
- Letting the slaw sit for at least twenty minutes softens the cabbage slightly and marries the flavors.
- Cutting the apple into thin matchsticks ensures it stays crisp rather than getting mushy.
03 -
- Use a box grater with a large hole to shred your cabbage quickly and evenly.
- Taste the dressing before adding it to the salad to adjust the sweetness to your liking.