Go Back
- 4 cups green cabbage, finely shredded - 1 cup red cabbage, finely shredded - 1 large apple, cored and thinly sliced (preferably Fuji or Gala) - 1/2 cup dried cranberries - 1/2 cup shredded carrots - 1/4 cup green onions, thinly sliced - 1/2 cup plain Greek yogurt - 2 tablespoons apple cider vinegar - 1 tablespoon honey or maple syrup - Salt and black pepper to taste This recipe serves six people. If you want more, simply double the amounts. For a smaller batch, cut the ingredients in half. Adjust the dressing based on the size of your coleslaw. Remember, fresh ingredients make a big difference in taste. You can also mix in other vegetables or fruits if you like. For the best flavor, serve it cold after letting it chill for at least 30 minutes. Try the full recipe for a delightful dish that adds a fresh crunch to your table! To start, gather your ingredients. You need to shred the cabbage and carrots. I prefer using a box grater for this task. It makes nice, even shreds. Aim for fine shreds. You want them to mix well in the salad. Next, slice your apple. A sweet apple like Fuji or Gala works best. Remove the core first. Then cut the apple into thin slices. After slicing, you can chop them into smaller bits if you like. Don’t forget to slice the green onions. Just chop them into small pieces. They add a nice flavor to your coleslaw. Now, let’s combine the vegetables and fruits. In a large mixing bowl, add your shredded green and red cabbage. Toss in the sliced apple, dried cranberries, shredded carrots, and chopped green onions. Mix everything well. This step is important for even flavor. Next, we will prepare the dressing. In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, and honey. If you want a vegan option, use maple syrup instead of honey. Blend until smooth. It’s time to toss the mixture. Pour the dressing over the cabbage mixture. Stir gently to coat everything evenly. This helps each bite be packed with flavor. Now, season with salt and black pepper to taste. Adjust it to your liking. After mixing, cover the bowl with plastic wrap. Refrigerate for at least 30 minutes. This lets the flavors blend and helps the coleslaw chill. Enjoy your fresh and crunchy cranberry apple coleslaw! You can find the full recipe by following the link. Choosing the best apples When picking apples, I recommend using sweet varieties. Fuji and Gala apples work great. Their sweetness balances the tangy flavors in the coleslaw. Look for firm apples without bruises. Fresh apples give the best crunch. Types of cabbage to use For coleslaw, I prefer a mix of green and red cabbage. Green cabbage adds a mild taste and crunch. Red cabbage brings vibrant color and a slightly peppery flavor. Shred both finely for the best texture. Adding nuts or seeds To add a crunch, consider nuts or seeds. Chopped walnuts or sliced almonds enhance the flavor. Sunflower seeds are also a tasty option. They add healthy fats and a bit of texture. Mixing in additional fruits You can boost flavor by adding more fruits. Try diced pears or sliced grapes. These fruits add sweetness and juiciness to your coleslaw. Experiment with what you like best. Pairing with main dishes Cranberry apple coleslaw pairs well with many dishes. It complements grilled chicken, pork, or fish nicely. Serve it alongside sandwiches for a fresh side. The crunch balances heavier meals. Presentation ideas For a beautiful presentation, serve the coleslaw in a clear bowl. This showcases the colorful layers. You can also garnish with extra green onions or nuts on top. This adds a nice touch to your dish. If you want the full recipe, check the earlier sections! {{image_2}} You can easily make this coleslaw vegan. Just swap regular yogurt for plant-based yogurt. This keeps the creamy texture while making it dairy-free. For sweetness, try maple syrup instead of honey. This change maintains the flavor while keeping it vegan-friendly. To add depth, consider spices like cinnamon. A sprinkle can offer a warm touch. You might also add zest from an orange or lemon. This brightens the flavors and adds a fresh twist. Mixing these elements can take your coleslaw to the next level. Want to make it heartier? Add some protein like shredded chicken. This makes the coleslaw a main dish. For a delightful crunch, toss in some nuts, such as sliced almonds or walnuts. These additions not only boost flavor but also add texture. You can find the full recipe above for all the details. To keep your cranberry apple coleslaw fresh, store it in the fridge. Use a tight container to seal it well. This helps keep moisture in and prevents it from wilting. You can use glass or plastic containers. Make sure they are clean and dry before adding the coleslaw. This will help keep your salad crisp and tasty for longer. You can freeze cranberry apple coleslaw, but it may change in texture. If you want to freeze it, leave out the dressing. Pack the coleslaw in a freezer-safe bag or container. Squeeze out excess air to prevent freezer burn. When ready to enjoy, thaw in the fridge overnight. Once thawed, stir in fresh dressing before serving for the best taste. Cranberry apple coleslaw stays fresh for about 3 to 5 days in the refrigerator. You’ll know it’s still good if it looks bright and crunchy. Watch for any signs of spoilage, like a slimy texture or a sour smell. If you see these signs, it’s best to toss it out. Enjoy your coleslaw while it’s fresh for the best flavor! To make cranberry apple coleslaw, start with these key steps: - Shred 4 cups of green cabbage and 1 cup of red cabbage. - Core and thinly slice 1 large sweet apple, like Fuji or Gala. - In a big bowl, mix the shredded cabbage with the apple, 1/2 cup of dried cranberries, 1/2 cup of shredded carrots, and 1/4 cup of sliced green onions. - In another bowl, whisk together 1/2 cup of Greek yogurt, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey (or maple syrup). - Pour this dressing over the cabbage mixture and stir well. - Season with salt and black pepper, then chill for 30 minutes before serving. Yes, you can make cranberry apple coleslaw ahead of time. Here are the best practices: - Prepare the coleslaw up to a day in advance. - Keep the dressing separate until you're ready to serve. This helps keep the cabbage crunchy. - Store the mixture in an airtight container in the fridge. If you need alternatives for Greek yogurt, consider these options: - Use regular plain yogurt if you want similar texture. - Try plant-based yogurt for a vegan choice. - Silken tofu blended until smooth can work too. - Use sour cream or buttermilk for a different flavor. Cranberry apple coleslaw is not spicy at all. You can adjust the heat level by: - Adding a pinch of cayenne pepper for a mild kick. - Mixing in sliced jalapeños for more heat. - Leaving out spicy elements if you prefer a cooler taste. Cranberry apple coleslaw pairs well with many dishes. Here are some ideas: - Serve it alongside grilled chicken or fish. - It makes a great topping for pulled pork sandwiches. - Use it as a side dish for barbecues or picnics. - Pair it with tacos for a fresh crunch. For the full recipe, check out the details above. Enjoy your cooking adventure! This blog post covered the basics of making cranberry apple coleslaw. We explored fresh ingredients like cabbage, apples, and cranberries. You learned how to prepare the dressing and mix everything together. I shared tips on selecting ingredients, adding flavors, and serving suggestions. For final thoughts, making this dish is simple and enjoyable. You can adjust it to suit your taste. Whether for a meal or a snack, this coleslaw brings fresh flavors to your table. Enjoy crafting your own version!

- CRANBERRY APPLE COLESLAW

Discover the refreshing taste of Cranberry Apple Coleslaw, the perfect side dish for your next gathering! This crisp blend of green and red cabbage, sweet apples, and tangy cranberries creates a delightful crunch. With a creamy yogurt dressing and a hint of honey, it's as healthy as it is delicious. Ready in just 45 minutes, learn how to make this easy recipe that’s perfect for picnics or holiday meals. Click to explore the full recipe and impress your guests!
Print Recipe Pin Recipe

Ingredients
  

4 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 large apple, cored and thinly sliced (preferably a sweet variety like Fuji or Gala)

1/2 cup dried cranberries

1/2 cup shredded carrots

1/4 cup green onions, thinly sliced

1/2 cup plain Greek yogurt

2 tablespoons apple cider vinegar

1 tablespoon honey (or maple syrup for a vegan option)

Salt and black pepper to taste

Instructions
 

In a large mixing bowl, combine the shredded green and red cabbage, sliced apple, dried cranberries, shredded carrots, and sliced green onions. Toss well to mix.

    In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, and honey (or maple syrup) until well blended.

      Pour the dressing over the cabbage mixture and stir gently to coat everything evenly.

        Season with salt and black pepper to taste, adjusting to your preference.

          Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the coleslaw to chill.

            Serve cold, and enjoy your refreshing side dish, perfect for picnics or holiday gatherings!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6