Name: Best Apple Cranberry Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: Slaw Base:; 4 cups shredded green cabbage; 2 cups shredded red cabbage (or more green); 1½ cups shredded or julienned carrots; 2 medium crisp apples (Honeycrisp or Granny Smith, julienned or diced); ¾ cup 90 g dried cranberries; ¾ cup 85 g toasted pecans or walnuts, chopped; ½ cup thinly sliced red onion (soaked in ice water 10 min for milder); ¼ cup fresh parsley or cilantro (chopped); Creamy Lemon Dressing:; ½ cup 120 g mayonnaise (or Greek yogurt for lighter); ¼ cup 60 g sour cream or more yogurt; 3 tbsp fresh lemon juice + zest of 1 lemon; 2 tbsp honey or maple syrup; 1 tbsp apple cider vinegar; 2 tsp poppy seeds; ¾ tsp kosher salt; ½ tsp black pepper; Garnish:; Extra cranberries & nuts; Lemon zest curls

Introduction

Best Apple Cranberry Coleslaw is pure, crisp, and sweet-tart perfection: crunchy cabbage and carrots are tossed with juicy apples, plump dried cranberries, and toasted pecans in a bright, creamy lemon-poppy seed dressing that combines the flavors of fall and summer, resulting in a refreshingly delicious taste. This make-ahead wonder is light yet satisfying, pretty in pink and green, and the ultimate crowd-pleaser for barbecues, holidays, or weekday lunches. Served in a chilled bowl with extra cranberries scattered on top, this Best Apple Cranberry Coleslaw recipe offers a vibrant, appetizing aesthetic that instantly brightens any table.

Why you’ll love this recipe

15 minutes active — chop, whisk, toss.
Crunch that lasts — dressing + chill time = no sog.
Make-ahead superstar — best after 4–24 hrs.
Naturally gluten-free — easily vegan.
Endlessly riffable — blue cheese, pomegranate, or spicy versions.

Ingredients (6–8 side servings)

Slaw Base

4 cups shredded green cabbage
2 cups shredded red cabbage (or more green)
1½ cups shredded or julienned carrots
2 medium crisp apples (Honeycrisp or Granny Smith), julienned or diced
¾ cup (90 g) dried cranberries
¾ cup (85 g) toasted pecans or walnuts, chopped
½ cup thinly sliced red onion (soaked in ice water for 10 minutes for milder)
¼ cup fresh parsley or cilantro, chopped

Creamy Lemon Dressing

½ cup (120 g) mayonnaise (or Greek yogurt for lighter)
¼ cup (60 g) sour cream or more yogurt
3 tbsp fresh lemon juice + zest of 1 lemon
2 tbsp honey or maple syrup
1 tbsp apple cider vinegar
2 tsp poppy seeds
¾ tsp kosher salt
½ tsp black pepper

Garnish

Extra cranberries & nuts
Lemon zest curls

Essential Tools and Equipment

Large mixing bowl
Whisk
Mandoline or sharp knife for thin slices

Step-by-step process

Toast nuts — 350 °F 6–8 min until fragrant → cool.
Make the dressing — whisk together mayonnaise, sour cream, lemon juice and zest, honey, vinegar, poppy seeds, salt, and pepper until smooth. Taste → adjust sweet/tart.
Prep veg last — shred cabbages & carrots, julienne apples (toss apples in a splash of lemon to prevent browning). Soak red onion 10 min → drain.
Combine — in a large bowl, toss cabbage, carrots, apples, cranberries, onion, parsley, and candied nuts.
Dress — add dressing gradually → fold gently until coated (you may not need all).
Chill 1–24 hrs so flavors marry and crunch peaks (overnight = best).
Serve chilled with extra garnish.

Mistakes to avoid

Brown apples — julienne last or toss in lemon immediately.
Soggy slaw — don’t overdress; add half dressing first.
Untoasted nuts — flavor flat; toasting essential.
Warm assembly — chill components for max crisp.
Too much dressing early — slaw releases water; dress 1–2 hrs before serving if making far ahead.

Variations of the Best Apple Cranberry Coleslaw

Holiday — pomegranate arils + feta.
Spicy — sliced jalapeño + cayenne in dressing.
Nut-Free — sunflower seeds or pepitas.
Vegan — vegan mayo + coconut yogurt.
Broccoli Slaw — swap half a cabbage for broccoli slaw.

Tips for better storage & make-ahead

Make-ahead — up to 48 hrs; add nuts day-of for crunch.
Storage — airtight fridge up to 5 days (still crunchy!).
Refresh leftovers — splash lemon + fresh herbs.

Frequently Asked Questions

Best apples? Honeycrisp for sweet, Granny Smith for tart — mix both.
No mayo? All Greek yogurt + extra honey.
Bagged slaw? Yes — 14 oz bag + extras.
Double batch? Perfect — scales beautifully.
Less sweet? Cut the honey to 1 tbsp.

Conclusion

Best Apple Cranberry Coleslaw is pure crisp joy — each juicy, crunchy, tangy-sweet bite tastes like the ultimate holiday side that works year-round. One bowl turns cabbage into the brightest, most requested slaw you’ll ever bring to a party. Keep apples and cranberries stocked, and vibrant, healthy deliciousness is literally 15 minutes away. Whether it’s Thanksgiving, summer barbecues, or “because it’s Tuesday,” this coleslaw delivers pure joy and empty bowls in perfect harmony. One bite, endless “this is SO refreshing,” and the quiet thrill of apple cranberry coleslaw mastery.