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Apple Cranberry Coleslaw

A bright and fresh side dish mixing crisp apples, tart cranberries, and crunchy cabbage with a creamy dressing.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

For the slaw
  • 2 pieces crisp apples Use Honeycrisp, Fuji, or Gala for best texture.
  • 1 small head green cabbage Can mix with red cabbage for extra color.
  • 1 medium carrot Peeled and grated for sweetness and texture.
  • 1 small red onion Chopped. Alternatively, use green onions for a milder flavor.
  • 1 cup dried cranberries For a tart, chewy note.
For the dressing
  • 1/2 cup plain yogurt or mayonnaise Use yogurt for a lighter option.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey Adjust according to taste.
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1 pinch black pepper
Optional toppings
  • 1 handful chopped toasted almonds or sunflower seeds Add just before serving for crunch.

Method
 

Preparation
  1. Wash and dry the apples and cabbage. Core and thinly slice the apples, leaving the skin on.
  2. Remove any tough outer leaves from the cabbage and shred it fine.
  3. Peel and grate the carrot. Chop the onion or slice green onions thinly.
  4. In a large bowl, add the shredded cabbage, grated carrot, sliced apples, and dried cranberries. Toss gently.
Making the dressing
  1. In a separate jar or bowl, whisk together the yogurt or mayonnaise, apple cider vinegar, honey, lemon juice, salt, and black pepper. Taste and adjust.
Combining and Serving
  1. Pour the dressing over the slaw and toss until all pieces are coated.
  2. Let the slaw sit in the fridge for at least 20 to 30 minutes.
  3. Before serving, give a final toss and add the chopped nuts or seeds if desired.

Notes

Pick firm, crisp apples. Store in an airtight container for up to two days. Chill for at least 20 minutes before serving.