Cranberry Apple Coleslaw: A Delicious & Healthy Recipe

Cranberry Apple Coleslaw: Prepare to be amazed! Forget everything you thought you knew about coleslaw because this vibrant and flavorful side dish is about to redefine your summer barbecues and holiday gatherings. Imagine the crisp, refreshing crunch of cabbage perfectly balanced with the tartness of cranberries and the sweet, juicy bite of apples, all tossed in a creamy, tangy dressing. It’s a symphony of textures and tastes that will have everyone reaching for seconds!

While coleslaw’s origins can be traced back to the Dutch “koosla,” meaning cabbage salad, this Cranberry Apple Coleslaw is a modern twist on a classic. It elevates the traditional recipe with festive flavors, making it particularly popular during Thanksgiving and Christmas. But don’t limit it to just the holidays! This coleslaw is fantastic year-round, pairing beautifully with grilled chicken, pulled pork sandwiches, or even as a light and refreshing lunch on its own.

People adore this dish for its incredible versatility and ease of preparation. It’s quick to throw together, making it a lifesaver when you’re short on time but still want to impress. The combination of sweet, tart, and creamy elements is simply irresistible, and the vibrant colors make it a visually appealing addition to any table. Plus, it’s a fantastic way to sneak in some extra fruits and vegetables, making it a healthy and delicious choice for the whole family. Get ready to experience coleslaw like never before!

Ingredients:

• For the Coleslaw:
• 1 medium head of green cabbage, finely shredded (about 6 cups)
• 2 medium apples (such as Honeycrisp or Fuji), cored and diced
• 1 cup dried cranberries
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup chopped fresh parsley
• For the Dressing:
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seeds
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Preparing the Coleslaw Base

1. Shred the Cabbage: The foundation of any good coleslaw is perfectly shredded cabbage. I like to use a sharp knife to thinly slice the cabbage. First, remove the outer leaves if they’re wilted or damaged. Cut the cabbage into quarters through the core. Then, lay each quarter flat and slice thinly, working from the cut edge towards the core. You can also use a mandoline for this, but be very careful to protect your fingers! Aim for shreds that are about 1/8 inch thick. Place the shredded cabbage in a large bowl.
2. Dice the Apples: Next, we’ll add some sweetness and crunch with apples. Core the apples and dice them into small, bite-sized pieces. I prefer to leave the skin on for added color and nutrients, but you can peel them if you prefer. To prevent browning, you can toss the diced apples with a squeeze of lemon juice, but it’s usually not necessary if you’re working quickly. Add the diced apples to the bowl with the cabbage.
3. Add the Cranberries and Nuts (Optional): Now for the cranberries! These add a burst of tartness and chewiness that complements the cabbage and apples perfectly. Add the dried cranberries to the bowl. If you’re using nuts, chop them coarsely and add them as well. Walnuts or pecans work particularly well in this coleslaw, adding a nice nutty flavor and texture.
4. Incorporate the Parsley: Finally, add some freshness with chopped parsley. This brightens up the flavors and adds a pop of color. Chop the parsley finely and add it to the bowl.

Making the Dressing

1. Combine the Wet Ingredients: In a separate medium-sized bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), and Dijon mustard. The mayonnaise provides the creamy base, while the apple cider vinegar adds tanginess. The honey or maple syrup balances the acidity with sweetness, and the Dijon mustard adds a subtle savory note.
2. Add the Seasonings: Now, add the celery seeds, salt, and pepper to the dressing. Celery seeds are a classic coleslaw ingredient, adding a distinctive flavor. Adjust the amount of salt and pepper to your liking. I recommend starting with the amounts listed in the ingredients and then tasting and adjusting as needed.
3. Whisk Until Smooth: Whisk all the ingredients together until the dressing is smooth and creamy. Make sure there are no lumps of mayonnaise. The dressing should be well-emulsified, meaning that the oil and vinegar are combined into a stable mixture.

Assembling the Cranberry Apple Coleslaw

1. Pour the Dressing Over the Coleslaw: Pour the dressing over the cabbage, apple, cranberry, and nut mixture in the large bowl.
2. Toss to Combine: Gently toss all the ingredients together until the coleslaw is evenly coated with the dressing. Be careful not to overmix, as this can make the coleslaw soggy. You want the dressing to be distributed throughout the coleslaw without crushing the cabbage or apples.
3. Chill Before Serving: This is a crucial step! Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes, or preferably an hour, before serving. This allows the flavors to meld together and the cabbage to soften slightly. The longer it chills, the better it will taste. You can even make it a day ahead of time.
4. Taste and Adjust Seasoning: Before serving, taste the coleslaw and adjust the seasoning as needed. You may want to add more salt, pepper, honey, or apple cider vinegar to suit your taste.
5. Serve and Enjoy: Serve the Cranberry Apple Coleslaw chilled. It’s a perfect side dish for sandwiches, burgers, grilled chicken, or fish. It’s also a great addition to potlucks and picnics. Enjoy!

Tips and Variations

• Make it Vegan: To make this coleslaw vegan, simply substitute the mayonnaise with a vegan mayonnaise alternative and use maple syrup instead of honey.
• Add More Vegetables: Feel free to add other vegetables to the coleslaw, such as shredded carrots, red onion, or bell peppers.
• Use Different Fruits: You can experiment with other fruits, such as grapes, mandarin oranges, or pears.
• Spice it Up: For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
• Make it Lighter: To reduce the fat content, you can substitute some of the mayonnaise with Greek yogurt or sour cream.
• Adjust Sweetness: If you prefer a less sweet coleslaw, reduce the amount of honey or maple syrup in the dressing.
• Nut-Free Option: Omit the nuts altogether for a nut-free version. You can add sunflower seeds or pumpkin seeds for a similar crunch.
• Fresh Herbs: Experiment with different fresh herbs, such as dill or mint, in addition to or instead of parsley.
• Storage: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Keep in mind that the coleslaw will become softer over time.

Serving Suggestions

• Serve as a side dish with grilled meats, such as chicken, pork, or steak.
• Use it as a topping for pulled pork or BBQ sandwiches.
• Serve it alongside fish tacos or shrimp tacos.
• Bring it to potlucks, picnics, and barbecues.
• Enjoy it as a light and refreshing lunch.

Why This Recipe Works

This Cranberry Apple Coleslaw recipe is a winner because it strikes the perfect balance of flavors and textures. The sweetness of the apples and cranberries is balanced by the tanginess of the apple cider vinegar and the savory notes of the Dijon mustard and celery seeds. The creamy dressing coats the cabbage and other ingredients perfectly, creating a cohesive and delicious dish. The addition of nuts (if using) provides a satisfying crunch, while the parsley adds a touch of freshness. This coleslaw is also incredibly versatile and can be easily customized to suit your taste preferences.

Troubleshooting

• Coleslaw is too dry: Add more dressing, a tablespoon at a time, until the coleslaw reaches your desired consistency.
• Coleslaw is too wet: Drain off any excess liquid from the bowl. You can also add more shredded cabbage to absorb the excess moisture.
• Coleslaw is too sweet: Add a splash of apple cider vinegar or lemon juice to balance the sweetness.
• Coleslaw is not sweet enough: Add more honey or maple syrup, a teaspoon at a time, until the coleslaw reaches your desired sweetness.
• Cabbage is too tough: Make sure you are shredding the cabbage thinly. You can also massage the shredded cabbage with a little salt to help soften it.

Conclusion:

This Cranberry Apple Coleslaw isn’t just another side dish; it’s a vibrant explosion of flavors and textures that will elevate any meal. The sweetness of the apples and cranberries perfectly complements the crispness of the cabbage, all tied together with a tangy, creamy dressing. It’s a must-try recipe because it’s incredibly easy to make, requires minimal ingredients, and delivers maximum impact. Seriously, you’ll be amazed at how something so simple can be so utterly delicious!

But the best part? It’s incredibly versatile! Serve it alongside grilled chicken or pork for a delightful summer barbecue. It’s also fantastic as a topping for pulled pork sandwiches, adding a refreshing crunch that cuts through the richness of the meat. For a vegetarian option, try pairing it with veggie burgers or using it as a base for a hearty salad with added nuts and seeds for extra protein.

Looking for variations? I’ve got you covered! If you’re a fan of nuts, add a handful of toasted pecans or walnuts for extra crunch and a nutty flavor. For a spicier kick, incorporate a pinch of red pepper flakes into the dressing. Want to make it even healthier? Substitute Greek yogurt for some of the mayonnaise to reduce the fat content without sacrificing creaminess. You could also add a squeeze of lemon juice for an extra zing.

And don’t forget about seasonal variations! In the fall, consider adding a touch of cinnamon or nutmeg to the dressing for a warm, comforting flavor. In the winter, dried cranberries can be used if fresh ones are unavailable, just be sure to plump them up in warm water first. You can even experiment with different types of apples, such as Honeycrisp for extra sweetness or Granny Smith for a tart contrast.

I truly believe that this Cranberry Apple Coleslaw will become a staple in your kitchen. It’s the perfect dish to bring to potlucks, picnics, or any gathering where you want to impress your friends and family with a flavorful and unique side dish. It’s also a great way to sneak in some extra fruits and vegetables into your diet!

Serving Suggestions:

* As a side dish to grilled meats or fish
* Topping for pulled pork or chicken sandwiches
* Mixed into salads for added flavor and texture
* Served with veggie burgers or wraps
* A refreshing addition to tacos

Variations:

* Add toasted nuts (pecans, walnuts, almonds)
* Incorporate a pinch of red pepper flakes for spice
* Substitute Greek yogurt for some of the mayonnaise
* Add a squeeze of lemon or lime juice
* Use different types of apples (Honeycrisp, Granny Smith)
* Add other fruits like grapes or mandarin oranges

I’m so excited for you to try this recipe! I know you’ll love the combination of sweet, tangy, and crunchy flavors. Once you’ve made it, I’d love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and comments below! Let’s create a community of coleslaw lovers! Don’t be shy, let me know what you think of this Cranberry Apple Coleslaw. Happy cooking!

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