Apple Cranberry Coleslaw
This apple cranberry coleslaw has crisp cabbage, sweet apples, and tart cranberries tossed in a light vinegar dressing. It’s an easy side dish for any meal.
You may also love my classic coleslaw and fish taco slaw recipes!
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Easy Cranberry and Apple Slaw Recipe
I love a good slaw that’s quick to throw together and is perfect for a picnic, a cookout, or even the fall holidays.
This apple cranberry coleslaw is one of those recipes. It’s flavorful with lots of texture from the cabbage, carrots, and sweet apples and comes together in about 15–20 minutes.
It’s the kind of easy side dish that goes with just about anything—burgers, grilled chicken, or even pork sandwiches.
The vinegar dressing keeps it light while honey adds a touch of sweetness and balances the tart cranberries perfectly.
How to Make Apple Cranberry Slaw
Here’s a quick overview of how I make this easy coleslaw recipe. Scroll a little further down for the full list of ingredients and instructions.
Add the coleslaw mix to a large bowl. Slice a Honeycrisp or Gala apple into thin matchsticks and add it to the bowl along with the dried cranberries and toasted walnuts or pecans.
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until smooth. Pour the dressing over the slaw and toss to coat.
Chill in the fridge for about 10 minutes before serving so the flavors blend and the cabbage softens slightly.
Quick Tips
- Make sure to slice the apples last. This keeps them from browning while you prep the dressing.
- Adjust the sweetness. If your apples are extra sweet, use a little less honey.
- Swap the nuts. Toasted almonds and walnuts also add great flavor.
- Add green onions. They add a bit of a bite that pairs well with the vinegar dressing.
How to Store Leftovers
Store any leftover slaw in an airtight container in the fridge. It keeps well for up to 2 days, but it’s best the day it’s made since the cabbage softens over time.
More Side Dish Recipes
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Ingredients
Instructions
- In a large mixing bowl, combine the coleslaw mix, apple slices, cranberries, and toasted pecans.14 to 16 ounce bag coleslaw mix1 large apple½ cup dried cranberries¼ cup chopped toasted pecans
- In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until smooth.¼ cup apple cider vinegar2 tablespoons olive oil1 tablespoon honey¼ teaspoon salt⅛ teaspoon ground black pepper
- Pour the dressing over the slaw and toss until evenly coated.
- Let it rest for about 10 minutes before serving to allow the flavors to blend.
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Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
