Print

Crisp and Tangy Apple Cranberry Coleslaw with Honey-Dijon Dressing

A mound of creamy apple cranberry coleslaw, featuring shredded cabbage and bright red dried cranberries, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this quick and refreshing apple cranberry coleslaw. It features crisp apples, tart cranberries, and crunchy walnuts tossed in a tangy homemade dressing perfect for picnics or holiday meals.

Ingredients

Scale
  • 6 cups shredded green and red cabbage mix
  • 2 medium crisp apples (like Honeycrisp or Granny Smith), cored and chopped
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts, lightly toasted
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated fresh ginger (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine the shredded cabbage, chopped apples, dried cranberries, and toasted walnuts. Set aside.
  2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, grated ginger (if using), salt, and pepper until the dressing is smooth.
  3. Pour the dressing over the cabbage mixture.
  4. Toss everything gently until the vegetables and fruit are evenly coated.
  5. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  6. Taste and adjust seasoning if necessary before serving as a side dish for your next BBQ or gathering.

Notes

  • For a lighter dressing, substitute all the mayonnaise with Greek yogurt.
  • If you are planning your weekly meals, this slaw holds up well for 2-3 days in the refrigerator.
  • Toasted walnuts add necessary crunch; toast them in a dry skillet over medium heat for 3-5 minutes until fragrant.

Nutrition

Find it online: https://blissbatter.com/apple-cranberry-coleslaw-recipe/