Cranberry Apple Coleslaw (Printable Version)
Crisp coleslaw with cranberries and apples for a refreshing twist.
# What You Need:
→ Fresh Produce
01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large Gala or Honeycrisp apple, cored and julienned
04 - 1 cup carrots, grated
05 - 1/2 cup green onions, thinly sliced
→ Fruits & Nuts
06 - 1/2 cup dried cranberries
07 - 1/3 cup walnuts or pecans, coarsely chopped
→ Coleslaw Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
# How To Make It:
01 - Place shredded green cabbage, red cabbage, carrots, julienned apple, green onions, and dried cranberries into a large mixing bowl.
02 - Stir in the coarsely chopped walnuts or pecans if using.
03 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until the mixture is smooth and creamy.
04 - Pour the dressing over the cabbage mixture and toss thoroughly to ensure all ingredients are evenly coated.
05 - Refrigerate the coleslaw for at least 20 minutes to allow flavors to meld, then serve chilled or at room temperature.
# Helpful Hints:
01 -
- The mix of tart cranberries and sweet apples wakes up your palate instantly.
- It comes together in fifteen minutes but tastes like you spent much longer on it.
02 -
- Salt your slaw just before serving to keep the cabbage from getting soggy too quickly.
- Crisp apples are essential because soft ones will turn to mush in the mix.
03 -
- Grate the carrots on the large holes for better texture instead of using the fine side.
- Toasting the nuts lightly in a dry pan before adding them brings out a deep, rich flavor.