Crisp Apple Cranberry Slaw

This apple cranberry coleslaw brings a refreshing twist to traditional slaw recipes with its perfect balance of crisp, sweet, and tangy flavors. I created this recipe when I needed something light to complement my family's heavy barbecue dinners, and it's become our go-to side dish year-round.

I first served this at our summer backyard gathering, and even my veggie-skeptical nephew asked for seconds. Since then, it's become a requested dish at every family potluck.

Ingredients

• Green cabbage: The backbone of any good coleslaw, providing perfect crunch and mild flavor. Look for heads that feel heavy for their size with crisp leaves.
• Apple: Choose crisp varieties like Honeycrisp or Granny Smith that won't brown quickly. The natural sweetness balances the tangy dressing perfectly.
• Dried cranberries: These little ruby gems add chewy texture and bursts of tartness. Look for ones without added sugar if possible.
• Apple cider vinegar: Provides the signature tang that makes coleslaw special. Use unfiltered for more complex flavor.
• Honey: Natural sweetener that balances the acidity. Local honey adds wonderful nuanced flavor.
• Olive oil: Creates the silky texture in the dressing. A mild extra virgin works beautifully here.
• Salt and pepper: These simple seasonings bring everything together. Sea salt and freshly ground pepper make a noticeable difference.

Step-by-Step Instructions

Prepare the vegetables:

Slice cabbage into thin shreds using a sharp knife or mandoline. Aim for pieces no thicker than 1/8 inch for the best texture. Core the apple and slice into thin matchsticks about the same size as the cabbage for consistent bites.

Create the base:

In a large mixing bowl, combine the shredded cabbage, sliced apple, and dried cranberries. Toss gently with your hands to distribute the ingredients evenly throughout the mixture.

Mix the dressing:

In a separate small bowl, whisk together the apple cider vinegar and honey until the honey completely dissolves. This may take about 30 seconds of vigorous whisking. Slowly drizzle in the olive oil while continuing to whisk until the dressing becomes slightly thickened and emulsified.

Season to perfection:

Add salt and pepper to the dressing, starting with 1/4 teaspoon salt and a few grinds of pepper. Taste and adjust seasonings as needed until the flavor is bright and balanced.

Combine and marinate:

Pour the dressing over the cabbage mixture and use tongs to thoroughly coat every piece. The dressing should lightly coat the ingredients without pooling at the bottom of the bowl.

Rest and serve:

Allow the coleslaw to sit for at least 30 minutes before serving to let the flavors meld. The slaw will continue to soften slightly and develop flavor over time.

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My favorite part of this coleslaw is how the apple slices absorb the dressing and become infused with flavor while still maintaining their crispness. I remember bringing this to my daughter's soccer team picnic, and several parents asked for the recipe, amazed that a coleslaw could taste so fresh and bright.

Make It Your Own

This recipe welcomes creative additions. Try tossing in a handful of toasted walnuts or pecans for extra crunch and nutrition. Sunflower seeds add wonderful texture too. For a flavor boost, add a teaspoon of caraway seeds or a tablespoon of freshly chopped herbs like dill or parsley.

Storage Tips

This coleslaw keeps beautifully in the refrigerator for up to three days, making it perfect for meal prep. Store it in an airtight container to maintain freshness. The flavors actually develop and improve after the first day as the ingredients marinate in the dressing. If making far in advance, consider adding the apple just before serving to maintain maximum crispness.

Perfect Pairings

This coleslaw shines alongside smoky barbecued meats, particularly pulled pork or beef brisket. The bright, crisp flavors cut through rich, fatty foods beautifully. It also makes an excellent topping for fish tacos or tucked into sandwiches for added crunch and flavor. For a complete picnic spread, serve alongside fried chicken and cornbread.

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This coleslaw recipe is simple, fresh, and perfect for any occasion. You'll love how versatile and delicious it is!

Frequently Asked Questions

→ Can I make this coleslaw ahead of time?

Yes, you can prepare this coleslaw up to 24 hours in advance. For best results, keep the dressing separate and toss with the cabbage mixture just 30-60 minutes before serving to maintain optimal crispness while allowing flavors to meld.

→ What type of apple works best in this coleslaw?

Crisp, sweet-tart apples like Honeycrisp, Pink Lady, or Granny Smith work wonderfully in this coleslaw. Their firm texture holds up well, and their flavor balances nicely with the cabbage and cranberries.

→ Can I substitute red cabbage for green cabbage?

Absolutely! Red cabbage makes a beautiful color contrast with the apples and cranberries. You can use all red cabbage or a combination of red and green for visual appeal and slightly different flavor notes.

→ What can I serve with Apple Cranberry Coleslaw?

This coleslaw pairs perfectly with grilled meats, pulled pork sandwiches, fried chicken, or fish tacos. It's also excellent alongside burgers or as part of a picnic spread. The sweet-tart flavor profile complements rich or savory dishes beautifully.

→ How can I make this coleslaw more substantial?

To transform this into a more filling dish, add toasted nuts like walnuts or pecans, sunflower seeds, or even some crumbled cheese like feta or blue cheese. You could also incorporate shredded carrots or thinly sliced celery for additional texture and nutrients.

→ Is there a way to make this coleslaw dairy-free?

This coleslaw is naturally dairy-free as written! The dressing uses olive oil rather than mayonnaise, making it a lighter, fresher alternative to traditional creamy coleslaws while remaining dairy-free and vegan-friendly.