Apple Coleslaw with Cranberries and Almonds -

Apple Coleslaw with Cranberries and Almonds

A fresh and vibrant side dish that combines crisp apples and cabbage with sweet cranberries and crunchy almonds, perfect for picnics and barbecues.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Coleslaw Base

4 cups Green cabbage, shredded You can use Napa cabbage for a milder flavor.
2 medium Apples, cored and julienned Use your favorite variety, like Granny Smith for tartness or Fuji for sweetness.
1 cup Dried cranberries These add a sweet-tart flavor.
1/2 cup Sliced almonds You can substitute with sunflower seeds if nut-free.

Dressing

1/2 cup Mayonnaise Greek yogurt can be used for a lighter version.
2 tablespoons Apple cider vinegar White vinegar is a good substitute.
2 tablespoons Honey or maple syrup Adjust to your taste.
1/2 teaspoon Salt Essential for flavor.
1/4 teaspoon Black pepper Essential for flavor.

Method

Preparation

Finely shred the green cabbage.
Core and julienne the apples, leaving the skin on for extra color and nutrients.

Make the Dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy.

Combine Ingredients

In a large bowl, add the shredded cabbage, apples, dried cranberries, and sliced almonds.
Pour the dressing over the top.
Gently toss all ingredients together until well combined.

Chill

Let the coleslaw sit in the fridge for about 30 minutes to meld the flavors.
Serve cold for the best crunch.

Notes

For the best results, use a food processor for shredding and slicing. Adjust the dressing to taste and feel free to customize with additional ingredients like shredded carrots or celery.