Description
A vibrant and refreshing coleslaw featuring crisp apples, sweet cranberries, and a creamy, tangy dressing.
Ingredients
1 head green cabbage, thinly shredded (about 8 cups)
1/2 head red cabbage, thinly shredded (about 4 cups)
2 large crisp apples (e.g., Granny Smith, Honeycrisp), cored and thinly sliced or julienned
1 cup dried cranberries
1/2 cup mayonnaise (or vegan mayo)
1/4 cup apple cider vinegar
2 tablespoons granulated sugar (adjust to taste)
1 teaspoon Dijon mustard
1/2 teaspoon celery seed (optional)
Salt and freshly ground black pepper to taste
Instructions
Step 1: In a large mixing bowl, combine the shredded green and red cabbage, sliced apples, and dried cranberries. Toss gently to distribute.
Step 2: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed (if using). Season with salt and pepper to taste, adjusting sweetness or tanginess as desired.
Step 3: Pour the dressing over the cabbage mixture. Toss well to ensure all ingredients are evenly coated. For best results, use your hands or two large spoons.
Step 4: Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly. Stir again before serving.
Notes
For an extra crunch, add a handful of chopped pecans or walnuts. A squeeze of fresh orange juice in the dressing can add another layer of flavor. If you prefer a less creamy dressing, you can substitute some of the mayonnaise with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing, Chopping
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 20mg
