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.
- Stir in kale or arugula for extra greens.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 9g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
