Directions:
Prepare the coleslaw: In a large bowl, combine the shredded green cabbage, red cabbage, julienned apple, dried cranberries, green onions, and shredded carrots (if using).
Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
Combine: Pour the dressing over the cabbage mixture. Toss until all the ingredients are evenly coated with the dressing.
Chill: Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together. The longer it sits, the better the flavors will develop.
Serve: Before serving, give the coleslaw a quick toss, and if desired, sprinkle with fresh parsley for garnish.
Tips for the Best Apple Cranberry Coleslaw:
Choose the right apple: For a tart flavor, use Granny Smith apples. If you prefer a sweeter coleslaw, opt for Honeycrisp or Fuji apples.
Add nuts for extra crunch: Want even more texture? Add a handful of toasted walnuts or pecans for a nutty, crunchy bite.
Make it vegan: Substitute the mayonnaise with a vegan mayo, and use maple syrup instead of honey in the dressing for a completely plant-based dish.
Why You’ll Love This Recipe:
This Apple Cranberry Coleslaw is a delightful mix of flavors and textures. The crunchy cabbage pairs beautifully with the crisp apples and chewy cranberries, while the tangy-sweet dressing ties everything together. It’s a versatile dish that complements a variety of meals, from sandwiches to roasted meats.
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