Cranberry Apple Coleslaw

A refreshing and tangy twist on classic coleslaw, featuring crisp apples and dried cranberries for a perfect balance of sweet and savory. Ideal for barbecues and picnics, this coleslaw variation is sure to impress with its unique flavors.

Prep time: 15 minutes
Cook time:
Serves: 6

Ingredients

3 cups shredded green cabbage

1 cup shredded red cabbage

2 medium apples, cored and thinly sliced

1/2 cup dried cranberries

1/4 cup chopped toasted pecans

1/2 cup mayonnaise

2 tbsp apple cider vinegar

1 tbsp honey

1 tsp Dijon mustard

1/4 tsp salt

1/4 tsp black pepper

Instructions

1. In a large bowl, combine shredded green and red cabbage.

2. Add the thinly sliced apples and dried cranberries, and gently toss to combine.

3. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.

4. Pour the dressing over the cabbage mixture and toss to coat evenly.

5. Gently fold in the toasted pecans just before serving.

6. Serve immediately or refrigerate for an hour to enhance flavors.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days.

Reheating

For best results, do not reheat. Serve chilled.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.