As autumn rolls in, it's time to embrace dishes that capture the essence of the season. This Cranberry Apple Coleslaw is a refreshing twist on the classic, combining crisp apples and tart cranberries for a side dish that's both colorful and flavorful.
Green cabbage provides the crunchy base with its mild flavor, while red cabbage adds a peppery note and vibrant color. The apples, with their natural sweetness and crisp texture, pair beautifully with the tartness of dried cranberries. Nutty toasted pecans offer a delightful crunch. The creamy dressing made from mayonnaise, apple cider vinegar, and a hint of honey brings everything together, with Dijon mustard adding a subtle kick. Season with salt and black pepper for balance.
This coleslaw pairs wonderfully with roasted meats like turkey or pork. It's also a great companion to grilled chicken or fish, adding a fresh, tangy contrast. For a vegetarian option, serve it alongside a hearty bean stew or lentil soup to brighten up the meal.
Start by grabbing a large mixing bowl. Toss in the shredded green cabbage and red cabbage. These will form the crunchy backbone of your slaw. Add the thinly sliced apples and dried cranberries to the bowl, tossing everything gently so that the fruits are evenly distributed throughout the cabbage. This helps ensure every bite is full of flavor.
Next, in a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. You want a smooth, well-combined dressing that will coat the slaw evenly. Pour this dressing over the cabbage mixture and toss until everything is well coated. Make sure the dressing clings to the cabbage and fruit for the best flavor.
Just before serving, fold in the toasted pecans. This keeps them crunchy and prevents them from getting soggy. Serve the coleslaw immediately for a crisp texture, or refrigerate it for an hour to let the flavors meld together.
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