I’m excited to share this fresh and vibrant side dish: crisp green and red cabbage, juicy apple slices, and sweet dried cranberries tossed in a tangy vinaigrette. It’s a refreshingly light take on coleslaw that works beautifully for picnics, holiday meals, or just a bright weeknight dinner side.
Why You’ll Love This Recipe
I love how this recipe brings together crunch and fruitiness in a way that feels both playful and refreshing. The apple and dried cranberries add natural sweetness and a pop of color, while the simple vinaigrette made with apple cider vinegar, honey or maple syrup, and Dijon mustard gives it brightness without being heavy. It’s naturally gluten-free, vegetarian, and can easily be made vegan by swapping the honey for maple syrup. The best part? It comes together quickly and holds up well in the fridge, making it perfect for prepping ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Coleslaw:
3 cups shredded green cabbage
2 cups shredded red cabbage
1 large apple (Gala or Honeycrisp), thinly sliced or julienned
½ cup dried cranberries
¼ cup chopped green onions (optional)
¼ cup chopped parsley (optional)
¼ cup chopped nuts like pecans or almonds (optional)
For the Dressing:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste
Directions
Shred the cabbage and thinly slice the apple. I like to leave the apple skin on for added texture and color. If using green onions, parsley, or nuts, chop those as well.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
In a large mixing bowl, combine the cabbage, apple, cranberries, green onions, and parsley.
Pour the dressing over the mixture and toss until everything is well coated.
Refrigerate for at least 20–30 minutes to let the flavors meld and the cabbage soften slightly.
Give it another toss just before serving and top with chopped nuts for extra crunch if using.
Servings and timing
This recipe makes about 6 to 8 servings as a side dish.
Prep time: 15 minutes
Chill time: 20 minutes
Total time: approximately 35 minutes
Variations
I sometimes swap out the cranberries for raisins or chopped dried cherries.
Adding shredded carrots gives the salad more color and a touch of sweetness.
Using a pre-shredded coleslaw mix can save time if I’m in a hurry.
For a vegan version, I replace honey with maple syrup.
I occasionally mix in a handful of kale or arugula for a heartier base.
Storage/reheating
Since this is a chilled salad, there’s no reheating needed. I store leftovers in an airtight container in the refrigerator for up to 3 days.
If I’m making this in advance, I sometimes keep the dressing separate until just before serving to keep the cabbage extra crisp.
Freezing isn’t recommended, as the texture of the cabbage and apples will become watery after thawing.
FAQs
What kind of apples work best?
I prefer using sweet, crisp apples like Gala, Fuji, or Honeycrisp. They hold their shape well and bring a nice contrast to the tangy dressing.
Can I make this ahead of time?
Yes, it’s great for making ahead. I usually prepare the ingredients and dressing separately, then combine them a few hours before serving.
Is this recipe vegan?
It can be. I just use maple syrup instead of honey, and I make sure my Dijon mustard is vegan-friendly.
Can I use bagged coleslaw mix?
Absolutely. A standard 14-ounce bag of coleslaw mix works great and saves me the step of shredding cabbage.
Do I need to soak the dried cranberries?
Not necessarily, but soaking them in warm water or apple juice for about 5 minutes can plump them up and make them even juicier.
Conclusion
This Apple Cranberry Coleslaw is one of those side dishes I find myself turning to again and again. It’s fresh, colorful, and full of flavor—perfect for everything from holiday spreads to quick weekday dinners. It comes together quickly, travels well, and always gets compliments. Whether I’m serving it next to grilled meats or as part of a veggie-packed lunch, it never fails to brighten the table.
This Apple Cranberry Coleslaw is a crisp, colorful side dish made with shredded cabbage, juicy apples, and sweet dried cranberries, tossed in a tangy vinaigrette. Light, fresh, and ready in under 35 minutes, it’s perfect for potlucks, holidays, or weeknight dinners.
Total Time:35 minutes
Yield:6 to 8 servings
Ingredients
3 cups shredded green cabbage
2 cups shredded red cabbage
1 large apple (Gala or Honeycrisp), thinly sliced or julienned
½ cup dried cranberries
¼ cup chopped green onions (optional)
¼ cup chopped parsley (optional)
¼ cup chopped nuts like pecans or almonds (optional)
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
Shred cabbage and thinly slice the apple, leaving the skin on. Chop green onions, parsley, and nuts if using.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
In a large bowl, combine cabbage, apple, cranberries, green onions, and parsley.
Pour the dressing over the salad and toss until evenly coated.
Refrigerate for 20–30 minutes to let flavors meld and cabbage soften slightly.
Toss again before serving and sprinkle with chopped nuts if desired.
Notes
Swap cranberries for raisins or dried cherries for variation.
Add shredded carrots for more color and sweetness.
Use pre-shredded coleslaw mix for convenience.
Replace honey with maple syrup for a vegan version.
