Best Apple Cranberry Coleslaw
Crisp cabbage slaw with juicy apples, dried cranberries, toasted nuts, and creamy lemon dressing — fresh, vibrant classic.
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
Instructions
- Toast nuts.
- Whisk dressing.
- Julienne apples last → toss everything.
- Chill 1–24 hrs.
- Serve cold with extra nuts.
Notes
- Apples last = no browning
- Flavor peaks overnight
- Keeps crunchy 5 days
- Vegan: vegan mayo + yogurt
- Pomegranate holiday version = elite