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Crisp Apple Cranberry Coleslaw with Tangy Maple Dressing

A close-up of creamy apple cranberry coleslaw, featuring shredded cabbage, carrots, and dried cranberries, served in a white bowl.
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Make this crisp and tangy apple cranberry coleslaw, a refreshing side dish perfect for barbecues, weeknight dinners, or holiday feasts. It combines crunchy cabbage, sweet apples, and tart cranberries in a simple, zesty dressing.

Ingredients

Scale
  • 1 bag (14 oz) coleslaw mix (shredded green and red cabbage and carrots)
  • 1 large Granny Smith apple, cored and thinly sliced or chopped
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 cup mayonnaise
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the mayonnaise, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper until smooth.
  2. In a large bowl, combine the coleslaw mix, sliced apple, and dried cranberries.
  3. If using nuts, add them to the bowl now.
  4. Pour the dressing over the coleslaw mixture.
  5. Toss gently until all the vegetables and fruit are evenly coated.
  6. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend. This slaw is great for meal planning.

Notes

  • For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
  • This slaw tastes best when made a few hours ahead, but do not let it sit longer than 24 hours, as the apples may soften too much.
  • This recipe offers a fresh alternative to heavy side dishes often found with meal delivery companies.

Nutrition

Find it online: https://cutcooktaste.com/apple-cranberry-coleslaw-recipe/