Cranberry Almond Coleslaw

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 6
★★★★★
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Welcome to a refreshing twist on a classic side! This Cranberry Almond Coleslaw combines vibrant colors and textures, perfect for any gathering or a simple meal at home. It's a delightful mix of sweet, tangy, and crunchy that stands out in any season.

Ingredients for Cranberry Almond Coleslaw

The base of this coleslaw is a blend of both green cabbage and purple cabbage, which not only provides a beautiful color contrast but also a satisfying crunch. Carrots add a natural sweetness and extra texture. The star of this recipe, dried cranberries, infuses bursts of tart sweetness, while sliced almonds bring in a nutty crunch. The mayonnaise acts as the creamy base for the dressing, with apple cider vinegar adding a tangy punch. Honey balances the tartness, and Dijon mustard adds just the right amount of bite. Season with salt and pepper to taste.

Tips & Tricks

  • To save time, use pre-shredded cabbage and carrots available at most grocery stores.
  • Lightly toast the almonds in a skillet for an extra depth of flavor.
  • If you prefer a less sweet coleslaw, reduce the amount of honey or cranberries.

Serving Suggestions

This coleslaw pairs wonderfully with grilled meats like chicken or pork. It's also a great topping for fish tacos, adding a refreshing crunch. Serve it as a side at barbecues or potlucks where its vibrant colors will brighten up the table.

Frequently Asked Questions

Can I make this coleslaw in advance?
Yes, you can make it up to a day in advance. Just give it a good toss before serving.
Is there a substitute for mayonnaise?
Greek yogurt or a vegan mayo can work as substitutes if you're looking for a different base.
How long will leftovers last?
Stored in an airtight container in the refrigerator, it should last for about 3-4 days.

Cranberry Almond Coleslaw Recipe Walkthrough

Start by shredding the green and purple cabbages. You can use a knife for a more rustic cut or a mandoline for uniformity. Place these in a large bowl. Next, peel and grate your carrots directly into the bowl with the cabbage. Toss these veggies together to mix them well.

Now, sprinkle in the dried cranberries and sliced almonds. Give everything a good toss with your hands or a large spoon to make sure the cranberries and almonds are evenly distributed throughout the cabbage and carrots.

In a separate small bowl, it's time to make the dressing. Whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth. Season this dressing with a pinch of salt and a grind of pepper, tasting to adjust if needed.

Pour the dressing over the cabbage mixture. Use tongs or a large spoon to thoroughly mix everything, ensuring the dressing coats all the ingredients evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time helps the flavors meld beautifully.

Before serving, give the coleslaw one final toss. Taste and adjust with more salt and pepper if necessary. And there you have it, a vibrant, delicious Cranberry Almond Coleslaw ready to enjoy!

Why You'll Love This Recipe

  • Quick and easy to prepare, making it a great last-minute side dish.
  • The combination of dried cranberries and almonds adds a unique texture and flavor.
  • Perfect for potlucks and picnics as it holds up well over time.
  • A refreshing change from the traditional mayonnaise-heavy coleslaw.

Ingredients

1 small head of green cabbage, shredded
1 small head of purple cabbage, shredded
2 large carrots, grated
1 cup dried cranberries
1/2 cup sliced almonds
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Step-by-step Instructions

1. In a large bowl, combine the shredded green cabbage, purple cabbage, and grated carrots.
2. Add the dried cranberries and sliced almonds to the cabbage mixture and toss until well distributed.
3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.
4. Pour the dressing over the cabbage mixture and toss until all the ingredients are evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, give the coleslaw a final toss and adjust the seasoning with more salt and pepper if needed.

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