Apple Cranberry Coleslaw
Apple Cranberry Coleslaw is a crisp, flavorful Summer Salad that brings a sweet-tart crunch to any meal. Its quick prep and vibrant ingredients make it a go-to for BBQs, picnics, or weeknight dinners.
Ingredients
- 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.