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Cranberry Apple Coleslaw

Cranberry apple coleslaw with shredded green and purple cabbage, julienned apple, and dried cranberries, tossed in a creamy poppy seed dressing. A 30-minute chill helps the dressing cling and the flavors meld for a tangy, lightly sweet crunch.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Slaw base
  • 4 cup green cabbage
  • 2 cup purple cabbage
  • 2 crisp apples
  • 1 cup dried cranberries
  • 3 green onions
  • 1 2 pecans
Creamy poppy seed dressing
  • 0.5 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp poppy seeds
  • 0.5 tsp celery seed
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

Build the slaw
  1. Combine the green cabbage, purple cabbage, crisp apples, dried cranberries, and green onions in a large bowl.
  2. Toss the mixture until the add-ins are evenly distributed so each bite has cabbage, apple, and cranberries.
Make the dressing
  1. Whisk mayonnaise, apple cider vinegar, honey, lemon juice, poppy seeds, celery seed, salt, and black pepper until smooth.
Combine and chill
  1. Pour the dressing over the slaw and toss well to coat every strand of cabbage.
  2. Fold in the pecans, then refrigerate for 30 minutes so the flavors meld.
Serve
  1. Toss again before serving and adjust seasoning as needed for your taste.

Notes

Pro tip: shred the cabbage finely (and slice apples thin) so the slaw feels tender and coats evenly. Refrigerate in a sealed container for up to 3 days; it can be frozen for 0 days (not recommended because cabbage texture suffers). For a lighter option, use light mayonnaise or replace half of it with plain Greek yogurt to keep the dressing creamy with less fat.