Coleslaw’s got that crunchy bite and creamy dressing that just sticks with ya, and it looks real colorful too. Over the years, folks have tried all sorts of stuff to make it even more tasty. One mix that really stands out is apple cranberry coleslaw because it’s both sweet and tart in the same bite.
Adding apples and cranberries not only brings a pop of color but also packs in some good nutrition. Apples with their crisp texture and natural sweetness go well with the zingy cranberries. Together they make a flavor that kinda dances on your tongue. Plus, using fresh, seasonal fruits shows you care about real, farm-to-table eating.
Apple cranberry coleslaw can fit in almost any meal. You can put it out at a summer barbecue, pass it around at a holiday dinner, or just pack it for a casual picnic. Its fresh flavors and crunch make it more than just a side—you can even eat it by itself if you want.
What is Apple Cranberry Coleslaw?
Apple cranberry coleslaw is a fun twist on regular coleslaw. Instead of only cabbage and mayo, you get shredded cabbage, crisp apples, and cranberries added in. It proves that coleslaw can evolve with new ingredients that make it both tastier and prettier to look at.
The apples bring a nice sweet crunch and the cranberries give it a tangy punch. This combo looks awesome on the plate and tastes even better. Plus, it’s loaded with vitamins and antioxidants because of the fruits.
Beyond taste, apples and cranberries have real health perks. Apples got fiber and vitamin C that help your digestion and immune system. Cranberries fight off bad bacteria in your urinary tract and also have vitamin E for your skin. So this coleslaw isn’t just yummy, it’s kind of a health boost too.
Benefits of Apples and Cranberries
Nutritional Value of Apples
A medium apple has lots of vitamin C which is great for your immune system. It also has fiber that helps your digestion and can lower cholesterol levels. The natural sugars satisfy sweet cravings without big sugar spikes, so it’s easier to manage your weight.
Nutritional Value of Cranberries
Cranberries are packed with antioxidants that fight inflammation. They’re famous for helping urinary tract health by stopping bacteria from sticking to the walls. They also have vitamin C and vitamin E that keep your immune system strong and skin healthy.
Why Combine Apples and Cranberries in Coleslaw?
The sweet apples and tart cranberries are a match made in food heaven. The flavors balance each other and make coleslaw taste way more exciting. It’s also a nod to eating whats in season, so you get the freshest taste.
Texturally it’s cool too. Shredded cabbage gives you crunch, apples give a juicy snap, and cranberries add little bursts of chew. It turns plain old slaw into something you actually look forward to eating.
Ingredients for Apple Cranberry Coleslaw
To make this apple cranberry coleslaw you’ll need some simple, fresh stuff:
- Main Ingredients
- Cabbage: Green or red, or both for color.
- Apples: Granny Smith or Fuji work best.
- Cranberries: Dried ones are easier but fresh also works.
- Extras: Grated carrots, chopped nuts or seeds.
- Dressing Ingredients
- Mayonnaise: For creaminess.
- Apple cider vinegar: Gives tang.
- Honey or sugar: Sweetener.
- Lemon juice: Brightens it up.
- Salt, pepper, celery seed (optional).
Recipe for Apple Cranberry Coleslaw
Ingredients List
- Cabbage: 4 cups, shredded
- Apples: 2 medium, cored & diced
- Dried Cranberries: 1 cup
- Carrots: 1 cup, grated
- Chopped Nuts: ½ cup (optional)
- Dressing
- Mayonnaise: 1 cup
- Apple cider vinegar: 2 tbsp
- Honey: 2 tbsp
- Lemon juice: 1 tbsp
- Salt & pepper to taste
Step-by-Step Directions
- Prep: Shred cabbage and grate carrots. Core apples & dice. Set cranberries aside.
- Mix: In a big bowl, toss cabbage, apples, cranberries, and carrots.
- Make Dressing: In another bowl, whisk mayo, vinegar, honey, lemon juice, salt & pepper.
- Combine: Pour dressing over slaw and toss well so everything’s coated.
- Chill: Cover and refrigerate 30 mins so flavors blend.
Tips for the Perfect Apple Cranberry Coleslaw
- Pick apples that are firm so they don’t get soggy.
- You can swap yogurt for mayo if you want a lighter slaw.
- Keep dressing separate if you’re making it hours ahead—slaw stays crisp.
Variations of Apple Cranberry Coleslaw
Feel free to tweak this recipe:
- Vegan: Use plant-based yogurt or a simple vinaigrette.
- Extra Crunch: Add nuts, seeds or even crispy chickpeas.
- Cheesy Twist: Crumble feta or goat cheese on top.
- Dressing Swap: Try a tangy vinaigrette instead of creamy.
Serving Suggestions for Apple Cranberry Coleslaw
This slaw goes with almost anything:
- Pairs great with grilled chicken or pork.
- Use it as a sandwich topper for extra crunch.
- Serve in jars or bowls at parties to make it look nice.
Storage Tips for Apple Cranberry Coleslaw
To keep it fresh:
- Refrigerate in an airtight container up to 3 days.
- Freeze can mess up the crunch, so skip if you want that snap.
- Leftovers still taste good next day—just stir in fresh cabbage if it’s gone soft.
FAQs
- Can I use other fruits? Sure, pears or grapes work too.
- Is it healthy? Yep, packed with vitamins and antioxidants.
- How long does it last? About 3 days in the fridge.
- Can I prep it ahead? Yes, just keep the dressing separate for max crunch.
- What meals go with it? Grilled meats, sandwiches, tacos—you name it.
Conclusion
Apple cranberry coleslaw turns regular slaw into something special with its sweet-tart taste and crunchy texture. It’s easy to make, versatile, and you can play around with ingredients to make it your own. Give it a try and see how many ways you can remix it!
apple cranberry coleslaw
Equipment
- 1 large mixing bowl
- 1 cutting board
- 1 whisk
Ingredients
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 medium apple, diced About 1 cup.
- 1 cup shredded carrots
- ½ cup dried cranberries
- ¼ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped walnuts Optional for added crunch and flavor.
Instructions
- In a large mixing bowl, combine the green cabbage and red cabbage.
- Add the diced apple, shredded carrots, and dried cranberries to the bowl with the cabbage.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
- Pour the dressing over the cabbage mixture and toss gently until everything is evenly coated.
- If desired, sprinkle the chopped walnuts over the top for added crunch and flavor.
- Cover and refrigerate the coleslaw for at least 15 minutes to allow the flavors to blend before serving.
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