This Apple Cranberry Coleslaw Recipe Is the Crunchy, Tangy Side That Steals the Whole Cookout

You could serve the same old potato salad and call it a day. Or you could bring a bowl of cold, crunchy, sweet-tart coleslaw that makes people ask, “Who made this?” This apple cranberry coleslaw recipe is a 10-minute, zero-drama side dish that tastes like you spent an hour on it. It’s bright, juicy, and balanced—like a salad with personality and better crunch.

Bring it to BBQs, holiday spreads, or Wednesday night chicken. Just be ready to share the recipe—twice.

What Makes This Special

This slaw hits the perfect flavor trifecta: sweet apples, tangy cranberries, and a creamy-but-light dressing that doesn’t smother the veggies. The texture is ridiculous—in a good way—juicy apples, crisp cabbage, and chewy cranberries in every bite.

It’s also a make-ahead dream: the flavors marry in the fridge, and the cabbage stays snappy.

Unlike supermarket slaws that taste like sugar and mayo, this version leans clean and bright, with a little Dijon and cider vinegar for sharpness. Toasted nuts add a subtle nuttiness so it feels more “chef-y” than picnic-y. And yes, it goes with everything from pulled pork to roasted salmon.

Not bad for a bowl of vegetables.

Ingredients

• 4 cups green cabbage, finely shredded (about 1/2 medium head)
• 2 cups red cabbage, finely shredded (optional but gorgeous)
• 2 crisp apples (Honeycrisp, Pink Lady, or Fuji), julienned or matchsticked
• 3/4 cup dried cranberries (reduced sugar if preferred)
• 1/2 cup carrots, shredded
• 1/3 cup red onion, very thinly sliced
• 1/3–1/2 cup toasted nuts (pecans, walnuts, or sliced almonds), roughly chopped
• 2 tablespoons fresh parsley, chopped (optional, but fresh)

Dressing

• 1/2 cup Greek yogurt (2% or whole) or mayo, or a 50/50 mix
• 2 tablespoons mayonnaise (if using mostly yogurt)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1–2 tablespoons honey or maple syrup, to taste
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon celery seed (optional but classic)
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Cooking Instructions

1. Prep the crunch. Finely shred the cabbages. Julienne the apples into matchsticks (peel if you want, but the skin adds color and fiber). Toss into a large mixing bowl with carrots, red onion, cranberries, and nuts.
2. Make the dressing. In a separate bowl, whisk yogurt, mayo, cider vinegar, Dijon, honey, lemon juice, celery seed, salt, and pepper until smooth and glossy.Taste and adjust sweetness or acidity—this is your flavor engine.
3. Dress lightly first. Pour about two-thirds of the dressing over the slaw. Toss with tongs until everything glistens but isn’t drowning.
4. Taste and tweak. Add more dressing, salt, or lemon as needed. The apples and cranberries add sweetness; balance with an extra splash of vinegar if it leans too sweet.
5. Rest for peak flavor. Let the slaw chill for 20–30 minutes in the fridge.This softens the cabbage just enough and lets the dressing mingle. FYI, it’s even better after an hour.
6. Finish and serve. Fold in parsley right before serving for freshness. Add an extra handful of toasted nuts on top for crunch bragging rights.

How to Store

• Refrigerate in an airtight container for 2–3 days.It stays crisp longer than you’d expect.
• Keep the nuts separate if making ahead; sprinkle just before serving to avoid sogginess.
• Refresh the flavor with a squeeze of lemon or a splash of cider vinegar on day two.
• Avoid freezing. Texture turns sad and watery—no thanks.

Health Benefits

• Cabbage power: Loaded with vitamin C, K, and antioxidants. Cruciferous veggies support cellular health and are low-cal, high-fiber.
• Apple fiber: Pectin supports gut health and helps keep you full without being heavy.
• Cranberry perks: Polyphenols may support urinary tract health and provide antioxidant benefits.Choose reduced-sugar versions to keep it cleaner.
• Protein boost: Using Greek yogurt adds protein with fewer calories than all-mayo dressings.
• Heart-healthy fats: Nuts bring omega-3s and monounsaturated fats, plus they make it satisfying.

Don’t Make These Errors

• Overdressing the slaw. Cabbage releases moisture as it rests. Start with less dressing and add more after chilling if needed.
• Skipping salt. Salt sharpens the flavors and tames bitterness. Without it, the slaw tastes flat.Season, taste, adjust.
• Using mealy apples. Go crisp or go home. Honeycrisp, Pink Lady, or Fuji hold their snap. Red Delicious?Not delicious here.
• Thick onion slices. Razor-thin or quick rinse in cold water to prevent onion domination.
• Forgetting texture. Nuts make the bite. If nut-free, use roasted pumpkin seeds for the crunch factor.
• Serving immediately. Give it 20–30 minutes to meld. Your patience is rewarded.

Different Ways to Make This

• Light and dairy-free: Use vegan mayo or olive-oil mayo and skip yogurt.Add an extra teaspoon of Dijon for body.
• Go savory-tart: Swap honey for a splash of orange juice and add 1 teaspoon poppy seeds. Zingy and bright.
• Autumn vibes: Add thin-sliced fennel and a pinch of cinnamon or allspice. Toasted walnuts pair perfectly.
• Protein upgrade: Toss in rotisserie chicken or shredded turkey for a fast lunch bowl.Add extra lemon to keep it lively.
• No-cranberry zone: Use chopped dried cherries or golden raisins. Different fruit, same pop.
• Heat it up: A pinch of red pepper flakes or a diced jalapeño gives a fun contrast to the sweet apples. Spicy slaw?Yes, chef.

FAQ

Can I make this apple cranberry coleslaw recipe a day ahead?

Yes. Make the slaw and dressing, toss lightly, and refrigerate overnight. Hold back the nuts and parsley until right before serving.

If it tightens up, add a spoonful of yogurt or a splash of vinegar to loosen and brighten.

What apples work best?

Honeycrisp, Pink Lady, Fuji, or Envy—anything firm and juicy. Avoid soft, mealy apples that collapse and water down the dressing. IMO, Honeycrisp is the MVP for crunch and sweetness.

How do I prevent the apples from browning?

Toss the cut apples with a teaspoon of lemon juice before mixing into the slaw.

The dressing’s acidity also helps, so you’re doubly covered.

Can I use pre-shredded coleslaw mix?

Absolutely. Use about 6 cups. It’s a time-saver, and once the apples, cranberries, and dressing join the party, no one complains.

Is there a lower-sugar option?

Use unsweetened dried cranberries or reduce the honey to 1 teaspoon.

The apples add natural sweetness, so you won’t miss it. You can also swap in plain yogurt and increase lemon for brightness.

What protein pairs best with this slaw?

Grilled chicken, pulled pork, salmon, or crispy tofu all work. The slaw cuts through richness like a pro and adds crunch to sandwiches and tacos.

How do I keep it from getting watery?

Salt the slaw lightly and chill 20–30 minutes before final seasoning.

Start with less dressing, then add more just before serving. Also, slice cabbage thin—thicker pieces weep more.

Can I make it nut-free?

Yes. Use roasted pumpkin seeds or sunflower seeds for crunch.

Same vibe, zero nut worry.

In Conclusion

This apple cranberry coleslaw recipe earns its spot at every table: fast to make, vibrant to look at, and loaded with crisp, sweet-tangy flavor. It’s the side that upgrades your mains without stealing the show—okay, maybe it steals a little. Keep the ingredients simple, the dressing balanced, and the crunch sacred.

Make it once, and it’ll become your go-to “I brought the good stuff” dish—no apologies, no leftovers.