Description

This Apple Cranberry Coleslaw is a refreshing and vibrant twist on the classic coleslaw, combining the crunchiness of cabbage with the sweetness of apples and cranberries.

Ingredients

4 cups shredded green cabbage

2 cups shredded red cabbage (optional for color)

1 large apple (Granny Smith or Honeycrisp), julienned or thinly sliced

1/2 cup dried cranberries

1/2 cup shredded carrots

1/4 cup chopped green onions (optional)

1/4 cup chopped pecans or walnuts (optional, for extra crunch)

1/2 cup mayonnaise

2 tbsp Greek yogurt or sour cream

1 tbsp apple cider vinegar

1 tbsp honey or maple syrup

1 tsp Dijon mustard

Salt and black pepper to taste

Juice of 1 lemon

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Instructions

Core and thinly slice the apple. Toss the apple slices with lemon juice to prevent browning.
In a large bowl, combine the shredded green cabbage, red cabbage (if using), carrots, cranberries, apple slices, green onions (if using), and nuts (if using).
In a small bowl, whisk together the mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the coleslaw mixture and toss everything together until well coated.
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

For added freshness, sprinkle pomegranate seeds on top before serving.

For a different flavor, swap the dressing for a poppy seed version.

To make it lighter, replace some or all of the mayonnaise with Greek yogurt.

To turn this into a main dish, add cooked chicken or turkey.

If making ahead, store in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 2g
Cholesterol: 10mg