apple cranberry coleslaw
This Apple Cranberry Coleslaw combines the crunch of cabbage, the sweetness of apples, and the tartness of cranberries, resulting in a refreshing and delightful side dish perfect for any occasion.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
- 1 grater (optional for carrots)
- 1 serving dish
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, grated (about 2 medium carrots)
- 1 cup apples, diced (about 2 medium apples)
- 1 cup cranberries, dried
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the shredded cabbage, grated carrots, diced apples, and dried cranberries.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
- Pour the dressing mixture over the cabbage mixture and toss until everything is evenly coated.
- Taste and adjust the seasoning if necessary, adding more salt, pepper, or honey to your liking.
- Transfer the coleslaw to a serving dish and refrigerate for at least 10 minutes before serving to allow the flavors to meld.
Notes
You can substitute Greek yogurt for mayonnaise for a lighter version.
Feel free to add chopped nuts for an extra crunch, such as walnuts or pecans.
This coleslaw is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Just give it a good stir before serving again.