This Cranberry Apple Coleslaw has been my late‑summer staple for years whenever I want something bright, crunchy, and just a little bit sweet. I first put this combination together during an impromptu backyard barbecue when I had one head of cabbage and an apple that was looking too pretty to bake. The resulting salad had the perfect tension between the crisp cabbage, the snap of fresh apple, and the chewy, tart pop of dried cranberries. It’s the kind of dish that clears plates and invites compliments without demanding a lot of hands‑on time.

The texture is what makes it memorable: thin, ribboned cabbage that still gives a satisfying crunch; apple slices that soften slightly after resting but retain a clean bite; and a dressing that’s creamy without being heavy, brightened with apple cider vinegar and a whisper of honey. I love serving it alongside grilled chicken or tucked into a sandwich. It’s a versatile side that keeps well and travels beautifully to potlucks and picnics.

Ingredients

• Shredded cabbage (4 cups): Use green or red cabbage, finely shredded. Choose firm heads with tight leaves; red cabbage adds color and slightly more peppery flavor, while green is milder. A sharp chef’s knife or a box grater gives the best texture; a food processor with the slicing disk speeds things up.
• Apple (1 large): Julienned or thinly sliced—choose a crisp variety like Granny Smith for tartness, Honeycrisp or Fuji for sweetness. Leave the peel on for color and extra fiber, and toss slices in a little lemon water if you’re prepping ahead to prevent browning.
• Dried cranberries (1/2 cup): Tart and chewy, they balance the creamy dressing. If you prefer less sweetness, soak them in hot water for 5 minutes and drain to plump them without added sugar.
• Shredded carrot (1 medium): Adds color and subtle sweetness; peel first and use the fine side of a grater or the shredder disk on a food processor.
• Red onion (1/4 cup, optional): Thinly sliced for a bright bite; soak briefly in cold water to mellow sharpness if desired.
• Chopped walnuts or sunflower seeds (1/4 cup, optional): Walnuts add buttery richness, sunflower seeds keep it nut‑free while preserving crunch. Toast lightly for extra aroma.
• Dressing: 1/2 cup mayonnaise or plain Greek yogurt, 1 tablespoon apple cider vinegar, 1 tablespoon honey or maple syrup, plus salt and black pepper to taste. The vinegar brightens while honey rounds the acidity—adjust to your sweet‑tart preference.

Instructions

Prep the produce: Wash the cabbage and pat dry. Thinly shred using a sharp knife, mandoline, or food processor until you have about 4 cups packed. Core and julienne the apple into matchstick slices or thin half‑moons; leave the skin on for texture. Shred the carrot finely, and slice the red onion very thin if using. If you prefer a milder onion flavor, soak the slices in cold water for 5–10 minutes and drain. Make the dressing: In a small bowl, whisk together 1/2 cup mayonnaise (or Greek yogurt), 1 tablespoon apple cider vinegar, and 1 tablespoon honey or maple syrup. Season with a pinch of salt and a few grinds of black pepper. Whisk until the dressing is smooth and slightly glossy. Taste and adjust acidity or sweetness in small increments—dressing should be bright but balanced. Combine the salad: Into a large mixing bowl, add the shredded cabbage, julienned apple, shredded carrot, dried cranberries, and sliced onion. Drizzle the dressing over the mixture and toss gently with two forks or salad tongs until everything is evenly coated. Use a light hand so the slaw stays airy rather than compacted. Chill to meld flavors: Cover and refrigerate the dressed slaw for at least 30 minutes to let the flavors marry; 1–2 hours is even better. The cabbage softens slightly while keeping a pleasant crunch, and the cranberries plump as they absorb moisture. If you plan to serve immediately, chill the bowl for 10–15 minutes to cool the dressing and harmonize the textures. Serve and garnish: Just before serving, sprinkle the chopped walnuts or sunflower seeds over the top for crunch. Give the slaw a quick toss to redistribute any dressing that may have settled. Adjust seasoning with a final pinch of salt and a squeeze of lemon if you want extra brightness.

Storage Tips

Store the salad in an airtight container in the refrigerator for best results. If you’ve used mayo, keep it chilled and consume within 2–3 days; with Greek yogurt the window is similar. For the crispiest texture, store the dressing separately and toss just before serving—this is especially helpful for meal prep. Use shallow, wide containers to avoid compacting the cabbage and to let chilled air circulate; when reheating other meal components, serve the slaw cold alongside to preserve crunch. Check for off aromas or slimy textures as indicators of spoilage.

Ingredient Substitutions

If you need dairy‑free dressing, use a vegan mayonnaise and swap honey for maple syrup to keep it plant‑based. For a lower‑fat version, use 1/4 cup mayonnaise and 1/4 cup plain yogurt (or all yogurt) to maintain creaminess. Replace dried cranberries with golden raisins, chopped dried cherries, or currants—each will change sweetness and color slightly. Nuts can be traded for seeds (pumpkin or sunflower) if allergies are a concern; to mimic the toasted aroma of walnuts, briefly toast seeds in a dry pan until fragrant.

Serving Suggestions

Serve alongside grilled pork chops, roasted turkey, or as a crunchy topping for pulled chicken sandwiches and tacos. Toss into a grain bowl with quinoa, roasted sweet potato, and a fistful of herbs for a hearty lunch. For a light brunch option, place a scoop on toasted sourdough with smoked salmon and microgreens. Garnish with extra apple slices, a sprinkle of toasted seeds, or a few fresh parsley leaves for color and freshness.

Cultural Background

Coleslaw has roots in Dutch and Germanic cabbage preparations and became widely popular across American cuisine as a refreshing side. The combination of apple and cabbage is common in Northern European cooking, where the climate favors hardy produce; dried fruits and nuts often appear in salads for texture and preserved sweetness. This version blends that tradition with modern American picnic tastes—sweet, tangy, and creamy—drawing on pantry staples like dried cranberries and apple cider vinegar.

Seasonal Adaptations

In early autumn, enhance the slaw with roasted diced butternut squash and a pinch of ground cinnamon for a warm, cozy twist. For spring, add slivered radishes and a handful of fresh herbs like dill or tarragon for brightness. During the holidays, fold in pomegranate seeds for jewel‑like color and a festive pop. The dressing adapts easily: swap apple cider vinegar for lemon juice for a brighter spring profile, or add a teaspoon of Dijon mustard in winter for extra depth.

Meal Prep Tips

Prepare the vegetables a day ahead: shred the cabbage and carrot and store them in separate airtight containers lined with paper towels to absorb excess moisture. Mix the dressing and keep it chilled in a jar; keep dried cranberries and nuts separate. When assembling for lunches, combine portions in midday to preserve crunch, or pack fully dressed if eating within 6–8 hours. Use portioned mason jars to layer ingredients—dressing first, cabbage, then apple and toppings—to keep everything fresh until lunchtime.

This slaw is a small ritual of color and crunch that elevates simple meals—make it your own, and enjoy sharing it with friends and family.