This Cranberry Apple Coleslaw has been my go-to summer side ever since I combined pantry staples on a busy holiday prep day and discovered the perfect balance of sweet, tart, and crunchy. I first made it the week my in-laws came for a backyard barbecue; the table was already overflowing with grilled favorites, but this simple slaw kept stealing the spotlight. Crisp cabbage provides a sturdy base, thin ribbons of apple add juicy brightness, dried cranberries bring concentrated tartness, and a smooth, slightly tangy dressing ties everything together. The texture contrast between tender vegetables and crunchy nuts or seeds makes every bite interesting, and I always end up sampling it straight from the bowl while I put the finishing touches on the rest of the meal.

I often reach for this recipe when I want something fast that looks and tastes like effortful cooking. It’s forgiving — you can swap mayonnaise for Greek yogurt, choose whatever apple is in season, or omit nuts to make it nut-free. It keeps well in the fridge for a day or two, and chilling it for at least 30 minutes before serving allows the flavors to mellow and the cabbage to slightly soften without losing its crunch. Family and guests always ask how I managed to make such a fresh, lively side with so few ingredients; that question is the reason this slaw has earned a permanent spot in my entertaining rotation.

Ingredients

• Shredded cabbage (4 cups): Use either green or red cabbage. Green is classic and has a slightly sweeter, milder bite; red offers beautiful color. Look for firm heads with crisp leaves—avoid any with soft spots. Shred finely for the best mouthfeel; a sharp knife or the shredding disk of a food processor saves time.
• Apple (1 large): Choose a crisp, tart-sweet variety like Honeycrisp, Fuji, or Gala. Julienning or thinly slicing keeps the texture lively and ensures the apple mixes evenly; leave the skin on for color and nutrients, but remove the core before slicing.
• Dried cranberries (1/2 cup): Also labeled Craisins in some stores. These add concentrated tart-sweet flavor and contrast well with the crunchy vegetables; if they’re very dry, soak briefly in warm water or cider to plump them up.
• Carrot (1, shredded): Adds sweetness and vivid color. Use a box grater or the grater attachment on a food processor for uniform strands that blend seamlessly into the slaw.
• Red onion (1/4 cup, thinly sliced, optional): Adds a sharp bite—soak slices in cold water for 5 minutes to mellow if desired. Use sparingly to avoid overpowering the mix.
• Walnuts or sunflower seeds (1/4 cup, optional): Walnuts provide buttery crunch and a slightly bitter edge; sunflower seeds are a great nut-free alternative that still gives texture.
• Dressing (1/2 cup mayonnaise or Greek yogurt): Mayonnaise gives a classic creamy base; Greek yogurt lightens the dressing while adding tang and protein. Combine with apple cider vinegar, honey or maple syrup, salt, and pepper for balance.

Instructions

Prep the Produce: Triage your ingredients first: wash the cabbage and apple, then remove any damaged outer leaves. Shred the cabbage finely—about 4 cups packed—using a sharp chef’s knife, mandoline, or food processor fitted with the shredding disk. For the apple, core and julienne or thinly slice so pieces are roughly the same size as the cabbage shreds; this ensures a consistent bite. Shred the carrot on the coarse side of a grater and thinly slice the red onion if using. Small, uniform pieces allow the dressing to coat everything evenly and improve texture. Make the Dressing: In a medium bowl, whisk together 1/2 cup mayonnaise (or Greek yogurt), 1 tablespoon apple cider vinegar, and 1 tablespoon honey or maple syrup until smooth. Season with 1/4 teaspoon salt and a few grinds of black pepper, then taste and adjust—add more vinegar if you like extra tang or a touch more honey for sweetness. Whisk until slightly aerated; the dressing should be creamy but pourable. If a thinner dressing is preferred, whisk in 1 to 2 teaspoons of water or apple juice. Combine the Slaw: In a large mixing bowl, toss the shredded cabbage, julienned apple, shredded carrot, dried cranberries, and red onion together to distribute ingredients evenly. Pour the dressing over the mixture and use two large spoons (or clean hands) to fold until everything is coated. Fold gently rather than stirring aggressively to preserve the cabbage’s crispness and prevent the apple from turning mushy. Chill to Meld Flavors: Cover the bowl with plastic wrap or transfer the slaw to an airtight container and refrigerate for at least 30 minutes, preferably 1 hour. Chilling gives the cabbage time to soften slightly and allows the flavors to marry—dried cranberries rehydrate a touch, and the dressing penetrates the layers for a more cohesive flavor. If you’re short on time, a 10–15 minute chill still improves the texture and temperature. Serve and Garnish: Just before serving, toss the slaw again and sprinkle with 1/4 cup chopped walnuts or sunflower seeds for added crunch. Taste one last time and adjust seasoning with salt or a splash of apple cider vinegar if it needs brightness. Serve chilled alongside grilled proteins, sandwiches, or as part of a holiday spread.

Storage Tips

Store the slaw in a sealed container in the refrigerator for up to 48 hours; beyond that the vegetables will release moisture and become limp. If you plan to serve later, keep the dressing separate and toss just before serving to preserve the crunch—dress up to 4 hours ahead for best texture. Use glass or BPA-free plastic containers with tight lids to prevent the slaw from absorbing odors. When reheating is desired (for warmed accompaniments), remove from the fridge 20 minutes beforehand to take the chill off, but avoid microwaving as heat will soften the cabbage quickly—this slaw is best served cold or at room temperature.

Ingredient Substitutions

Swap mayonnaise for an equal amount of Greek yogurt to reduce fat and add protein; use dairy-free or vegan mayo and maple syrup instead of honey to make it vegan-friendly. If you prefer a tangier dressing, increase apple cider vinegar to 1 1/2 tablespoons or add a teaspoon of Dijon mustard for complexity. Substitute dried cherries or golden raisins for cranberries when you want a different kind of sweetness. For a creamier texture, stir in 1 to 2 tablespoons of sour cream or crème fraîche; for a lighter, oil-based version, whisk 3 tablespoons neutral oil with 1 tablespoon vinegar and 2 teaspoons honey.

Serving Suggestions

This slaw is an excellent companion to grilled chicken, pulled pork, or baked fish; spoon it onto tacos or use it as a crunchy burger topping to brighten heavy flavors. For seasonal lunches, serve it alongside roasted root vegetables and a warm grain salad to contrast temperatures and textures. Garnish with fresh parsley, mint, or a sprinkle of lemon zest to elevate presentation. On holiday tables, it offers a refreshing counterpoint to creamy sides—place in a shallow bowl and scatter toasted walnuts and a few extra cranberries on top for visual appeal.

Cultural Background

Coleslaw has roots in Dutch and German cuisine where raw shredded cabbage dressed with vinegar and oil was common; the American rendition evolved to include creamy dressings and a wider range of mix-ins. Adding fruit like apple and dried cranberries brings New England and North American influences into the classic formula—apples are abundant in fall harvests, and dried cranberries reflect traditional preservation methods. This variation honors the original emphasis on crisp cabbage while embracing seasonal produce and modern flavor pairings.

Seasonal Adaptations

In autumn, use tart Honeycrisp apples and swap maple syrup for the dressing’s sweetener to enhance seasonal warmth. Summer versions can include diced fresh peaches instead of apple for a juicier bite, or add fresh herbs like basil and mint for brightness. For winter gatherings, include roasted, cooled beets for earthiness and swap dried cranberries for dried cherries. Small adjustments—like using toasted pecans in place of walnuts—help the slaw reflect the season and pair better with seasonal mains.

Meal Prep Tips

For easy weekly lunches, prepare the shredded cabbage and shredded carrot up to two days ahead and store in separate airtight containers. Prepare the dressing and cranberries in a small jar and keep nuts in a separate bag; on the day you plan to eat, julienne the apple fresh and assemble to preserve crispness. If packing for work, store the dressed slaw in a leakproof container and top with nuts just before eating. This modular approach saves time and ensures the texture remains optimal.

This Cranberry Apple Coleslaw is one of those simple dishes that looks like effort but comes together quickly. It’s adaptable, reliable, and a little bit special—share it at your next gathering and watch it disappear.