This Cranberry Apple Coleslaw is one of those simple dishes that quietly becomes the highlight of a meal. I first put it together on an autumn afternoon when I had a handful of pantry staples and wanted something fresh to brighten an otherwise heavy dinner. The first bite — a crisp shred of cabbage followed by the sweet-tart snap of apple and cranberry — felt like the perfect counterpoint to roasted meats and savory mains. It’s the kind of side that guests keep going back to and my kids ask for long after the main course is gone.

Over time I tinkered with the balance of the dressing, trading a little mayonnaise for Greek yogurt or switching honey for maple syrup depending on what I had on hand. The result is consistently fresh, with a creamy coating that clings to every shred. Texture matters here: thinly sliced apple, finely shredded cabbage, and a scattering of crunchy walnuts or seeds make every forkful interesting. I often make a batch ahead — letting it chill for at least 30 minutes brings the flavors together and softens the cabbage just enough without losing its bite.

Ingredients

• Shredded cabbage (4 cups): Use green or red cabbage — look for firm heads with crisp leaves and no soft spots. Red cabbage gives a deeper color and slightly earthier flavor; green is classic and slightly sweeter.
• Apple (1 large): Choose a crisp variety such as Honeycrisp, Granny Smith, or Pink Lady. A tart apple like Granny Smith provides contrast while Honeycrisp adds sweetness and snap.
• Dried cranberries (1/2 cup): These add chew and bright acidity. Choose low-sugar varieties if you prefer less sweetness.
• Carrot (1 medium): Fresh, firm carrots shredded on a grater contribute color, sweetness, and crunch.
• Red onion (1/4 cup, optional): Thinly sliced for a mild onion flavor — rinse briefly if you want a milder bite.
• Walnuts or sunflower seeds (1/4 cup, optional): Toast walnuts for extra aroma or use sunflower seeds to keep it nut-free while still adding crunch.
• Dressing: 1/2 cup mayonnaise or plain Greek yogurt, 1 tablespoon apple cider vinegar, 1 tablespoon honey or maple syrup, salt and pepper to taste. Use mayo for richness or Greek yogurt to lighten the dressing and add a subtle tang.

Instructions

Prep the produce:Trim the cabbage and shred it finely with a sharp knife, mandoline, or food processor fitted with a shredding disk. Aim for uniform shreds about 1/8 to 1/4 inch wide so the dressing clings evenly. Core the apple and cut into julienne strips or very thin slices to avoid large pieces that could overshadow the cabbage. Shred the carrot on the large holes of a box grater and thinly slice the red onion, if using.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). Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to start, then adjust after tasting. Whisk until the dressing is smooth and slightly glossy — if it seems too thick, add a teaspoon of water at a time until it reaches the desired consistency.Combine the salad:In a large mixing bowl toss the shredded cabbage, julienned apple, 1/2 cup dried cranberries, shredded carrot, and sliced onion together. Pour the dressing over the vegetables and toss with tongs or salad forks until everything is evenly coated. Taste and adjust salt, pepper, or a splash more vinegar if you want extra brightness.Chill and meld flavors:Cover and refrigerate for at least 30 minutes. Chilling allows the dressing to kiss the cabbage and fruit and softens the cabbage slightly while keeping crunch. For best texture, serve within 24 to 72 hours — after that the cabbage will continue to soften.Finish and serve:Just before serving, scatter 1/4 cup chopped walnuts or sunflower seeds on top for crunch. If you toasted the walnuts, let them cool completely before adding. Serve chilled or at cool room temperature as a side alongside grilled meats, sandwiches, or on a holiday buffet.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer extra crunch, store walnuts or seeds separately and sprinkle them on just before serving. The slaw is best enjoyed within 24–48 hours when the cabbage still has a lively crunch; after that it will become softer as the dressing releases moisture. To revive slightly limp cabbage, drain any excess liquid, toss with a splash of fresh apple cider vinegar and a teaspoon of honey, and chill briefly before serving. For freezing: this preparation does not freeze well because the texture of the vegetables and apples will break down.

Ingredient Substitutions

If you want to lighten the dressing, substitute 1/2 cup plain Greek yogurt for the mayonnaise — the texture will be slightly tangier and less rich. For a vegan version, use a plant-based mayo and maple syrup instead of honey. Swap dried cranberries for raisins or chopped dried cherries for a less sweet or more tart bite. Use toasted pecans in place of walnuts for a different nutty note, or double the sunflower seeds to keep it nut-free. If apples are out of season, use pear (firm Bosc) for a softer, honeyed sweetness.

Serving Suggestions

Serve this slaw as a bright side for grilled chicken, pulled pork, or roasted turkey. It also makes a refreshing topper for tacos, especially fish or pulled pork tacos, where the tart-sweet flavors contrast with smoky fillings. For a picnic or potluck presentation, spoon into a shallow bowl and garnish with a scattering of chopped parsley or microgreens for added color. Pair with crusty bread, grain bowls, or as a crunchy element inside sandwiches and wraps.

Cultural Background

Coleslaw has European roots with cabbage salads appearing across Northern Europe for centuries; sweet fruit and creamy dressings became popular as trade made dried fruits and vinegar more available. The combination of apple and cranberry reflects North American produce and holiday traditions — cranberries being native to parts of North America and apples a long-standing staple. This version nods to classic creamy slaws while incorporating sweet-tart fruit for modern, seasonal appeal.

Seasonal Adaptations

In fall and winter emphasize hearty apples like Honeycrisp or Fuji and use maple syrup in the dressing for a deeper flavor. Spring and summer versions benefit from tart, crisp apples and lighter yogurt-based dressings with a splash of fresh lemon instead of vinegar. For holiday gatherings, fold in pomegranate arils for color and replace dried cranberries with chopped dried cherries for a festive look.

Meal Prep Tips

To meal-prep, keep the dressing in a separate airtight container and the chopped produce in another; toss together 10–15 minutes before serving to preserve maximum crunch. If you prefer it ready-to-eat, dress the slaw and chill for at least 30 minutes; portion into single-serve containers for grab-and-go lunches. Use shallow containers to cool the slaw quickly in the fridge and prevent sogginess. Label with the date and consume within 3 days for best texture.

This Cranberry Apple Coleslaw is reliable, flexible, and always a crowd-pleaser — give it a try the next time you want a bright, crunchy side that’s easy to scale and even easier to love.