15-Minute Apple Cranberry Coleslaw: A Sweet & Tangy Miracle

You know those side dishes that steal the show? For me, that’s my apple cranberry coleslaw. It’s crisp, refreshing, and has just the right balance of sweet and tangy. I first made this for a summer barbecue when I needed something quick and different – now it’s my go-to for everything from potlucks to weeknight dinners.

What makes this coleslaw special? Fresh apples add crunch, while dried cranberries bring little bursts of tartness. The dressing is simple – just mayo, apple cider vinegar, and honey – but oh wow, it’s magic when it all comes together. Best part? It takes 15 minutes to throw together, then the fridge does the rest of the work. Trust me, this isn’t your average coleslaw!

Why You’ll Love This Apple Cranberry Coleslaw

This isn’t just any coleslaw – it’s a game-changer! Here’s why:

• Done in 15 minutes – Seriously, just chop, mix, and chill while you prep the rest of dinner
• Sweet meets tangy – The honey-kissed dressing balances the cranberries’ tart pop perfectly
• Crisp all day – Unlike sad, soggy slaws, this stays crunchy for hours
• Goes with everything – From pulled pork sandwiches to Thanksgiving turkey (I’ve served it with both!)
• Crowd-pleaser – Even coleslaw skepters come back for seconds

Trust me, once you try this version, you’ll never go back to plain old coleslaw again.

Ingredients for Apple Cranberry Coleslaw

Gathering the right ingredients makes all the difference in this coleslaw. Here’s what you’ll need:

• 4 cups shredded cabbage – I like a mix of green and purple for color, but either works. Buy pre-shredded or slice it thin yourself (my knife skills are questionable, so no judgment either way!)
• 1 cup shredded carrots – The pre-cut matchsticks from the store work great here
• 1 apple, thinly sliced – Use something crisp like Honeycrisp or Fuji. Tart Granny Smith works too if you like more zing
• 1/2 cup dried cranberries – Those little ruby gems add the perfect sweet-tart punch
• 1/4 cup mayonnaise – The dressing base. I’m team Hellmann’s, but use your favorite
• 2 tablespoons apple cider vinegar – This gives that tangy kick
• 1 tablespoon honey – Just enough to balance the vinegar without being too sweet
• 1/2 teaspoon salt – Brings all the flavors together
• 1/4 teaspoon black pepper – A little goes a long way

That’s it! Simple, fresh ingredients that come together in the most delicious way. Now let’s make some magic!

How to Make Apple Cranberry Coleslaw

This coleslaw couldn’t be easier to throw together – I’ve made it half-asleep on busy weeknights! Just follow these simple steps for crisp, flavorful results every time.

Preparing the Vegetables and Fruits

First, grab your biggest mixing bowl – trust me, you’ll need the space! Toss in your shredded cabbage (I like to massage it a bit to soften), carrots, and those pretty apple slices. Pro tip: toss the apples with a splash of the vinegar to keep them from browning. Then sprinkle in those jewel-toned cranberries – they’ll add little bursts of flavor in every bite!

Making the Dressing

Now for the magic sauce! In a small bowl, whisk together mayo, apple cider vinegar, honey, salt and pepper until smooth. Taste it – if you want it tangier, add more vinegar. Sweeter? A drizzle more honey. This dressing is foolproof!

Combining and Chilling

Pour that luscious dressing over your veggie mix and toss like you mean it – you want every strand coated. Pop it in the fridge for at least 30 minutes (longer is better!) This chill time lets the flavors mingle and the cabbage soften just right. Resist eating it straight from the bowl – though I won’t judge if you sneak a bite!

Tips for the Best Apple Cranberry Coleslaw

After making this coleslaw more times than I can count, I’ve picked up some tricks to make it absolutely perfect every time:

• Slice apples last minute – They stay crispier if you cut them right before mixing (and that vinegar toss really helps!)
• Let it chill – I know it’s tempting, but that 30-minute fridge time isn’t optional – it transforms the flavors
• Go nuts (literally!) – Toasted walnuts or pecans add amazing crunch. Toss them in just before serving so they stay crisp
• Adjust to taste – Like it creamier? Add an extra spoon of mayo. Want more zing? Up the vinegar
• Make ahead magic – This actually gets better on day two, so feel free to prep it the night before

Little tweaks make this already-great coleslaw absolutely irresistible!

Variations of Apple Cranberry Coleslaw

One of my favorite things about this recipe is how easily you can mix it up! For a healthier twist, swap the mayo for Greek yogurt – it’s just as creamy with a nice tang. Feeling fancy? Add toasted pecans or walnuts right before serving for that perfect crunch. Sometimes I’ll toss in some shredded Brussels sprouts for extra texture, or swap pears when apples aren’t in season. The possibilities are endless – make it your own!

Serving Suggestions for Apple Cranberry Coleslaw

This coleslaw plays well with so many dishes! My absolute favorite is piled high on pulled pork sandwiches – the crunch cuts through the rich meat perfectly. It’s also amazing alongside grilled chicken, burgers, or even Thanksgiving turkey (trust me, it brightens up heavy holiday meals!). For summer picnics, I serve it with fried chicken – the sweet-tart flavors balance the savory crunch beautifully. Honestly though? I’ve been known to eat it straight from the bowl with a fork!

Storing and Reheating Apple Cranberry Coleslaw

Here’s the great news – this coleslaw actually gets better as it sits! Store it in an airtight container in the fridge for up to 4 days. The trick to keeping it crisp? Toss it gently before serving to redistribute the dressing. No reheating needed – this is one dish that’s meant to be enjoyed cold. If it looks a little dry after storing, just stir in a teaspoon of mayo or vinegar to revive it. Pro tip: leave out any nuts until serving time so they don’t go soft!

Nutritional Information for Apple Cranberry Coleslaw

Here’s the scoop on what’s in each delicious serving (about 1 cup): roughly 120 calories, 5g fat (mostly the good kind from mayo!), and 3g of filling fiber. The apples and cranberries bring natural sweetness at about 14g sugar per serving. Keep in mind – these numbers can vary slightly depending on your exact ingredients (like if you go wild with extra cranberries!). It’s a side dish you can feel good about!

Frequently Asked Questions About Apple Cranberry Coleslaw

I get asked about this recipe all the time – here are answers to the most common questions:

Can I use yogurt instead of mayo?
Absolutely! Greek yogurt works great for a lighter version. Just know it’ll taste slightly tangier – you might want to add an extra teaspoon of honey to balance it.

How far in advance can I make this?
The beauty is it gets better with time! Make it up to 24 hours ahead – the flavors marry beautifully. Just hold any nuts until serving so they stay crunchy.

What’s the best apple variety to use?
I’m partial to Honeycrisp or Fuji for their perfect crunch-to-sweetness ratio. Granny Smith works if you love tartness, while Gala gets too mushy.

My coleslaw got watery – help!
No stress! Just drain any excess liquid and give it a quick toss. Next time, salt the cabbage lightly first, let it sit 10 minutes, then squeeze out moisture before mixing.

Still have questions? Drop them in the comments – I’m happy to help troubleshoot!

Share Your Apple Cranberry Coleslaw Experience

I’d love to hear how your coleslaw turns out! Did you add any fun twists? Leave a comment below or tag me on social media – nothing makes me happier than seeing your kitchen creations!

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