I can never resist a bowl of this Apple Cranberry Coleslaw, with its crisp apples, tart cranberries, and creamy tangy crunch. It’s the bright, fresh side dish that always disappears first at picnics, potlucks, and holiday tables.

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I’m obsessed with this Refreshing Apple Cranberry Coleslaw because it hits that sweet-tart crunch I crave when heavier sides start taking over the table. I love how the apples bring a juicy snap, while dried cranberries add little chewy pops that keep every bite interesting.

But it’s not some boring bowl of shredded stuff pretending to be exciting. This one is bright, tangy, crisp, and a little sassy in the best way.

And I’ll happily pile it next to burgers, sandwiches, grilled chicken, or just eat it straight from the bowl too. No shame.

It’s fresh, loud, and seriously addictive.

Ingredients

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Green cabbage brings that classic crisp bite you want in every forkful.
Red cabbage adds color, crunch, and makes the bowl look way prettier.
Apples keep it juicy, sweet-tart, and honestly kind of addictive.
Carrots add natural sweetness and a softer crunch that balances the cabbage.
Dried cranberries give chewy little pops of tart sweetness.
Mayo makes the dressing creamy, rich, and familiar in the best way.
Greek yogurt lightens things up, plus it sneaks in a little protein.
Apple cider vinegar keeps the slaw bright instead of heavy.
Lemon juice adds fresh zing, so it doesn’t taste flat.
Honey softens the tang and ties the sweet stuff together.
Dijon mustard gives a tiny kick without taking over.
Green onions add a mild sharpness that keeps each bite interesting.
Basically, parsley makes it taste fresher and less like picnic leftovers.
Celery seed brings that old-school slaw flavor people secretly love.
Toasted nuts add crunch, richness, and a little “wow, what’s in this?”

Ingredient Quantities

4 cups green cabbage, thinly shredded

1 cup red cabbage, thinly shredded

2 medium apples, cored and julienned (Granny Smith or Fuji)

1 cup carrots, grated

3/4 cup dried cranberries

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons honey

1 teaspoon Dijon mustard

2 green onions, thinly sliced

2 tablespoons fresh parsley, chopped

1/2 teaspoon celery seed

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/2 cup chopped toasted pecans or walnuts, optional

How to Make this

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1. In a very large bowl combine the green cabbage, red cabbage, julienned apples, grated carrots, dried cranberries, green onions, and chopped parsley.

2. In a separate medium bowl whisk together the mayonnaise, Greek yogurt, apple cider vinegar, fresh lemon juice, honey, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.

3. Pour about two thirds of the dressing over the cabbage and apple mixture and toss gently to coat evenly.

4. Taste and add the remaining dressing as needed to reach your preferred creaminess and balance of flavor.

5. Fold in the chopped toasted pecans or walnuts if using, taking care not to overmix so the nuts stay crunchy.

6. Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow flavors to meld; chilling up to 2 hours is ideal.

7. Before serving toss the coleslaw again to redistribute any dressing that settled and check seasoning.

8. Adjust salt, pepper, or honey to taste and add a squeeze of lemon if you prefer extra brightness.

9. Transfer to a serving bowl and garnish with a few extra chopped nuts and a sprinkle of parsley or green onion.

Equipment Needed

1. Very large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Box grater or vegetable peeler and grater attachment
7. Measuring cups and spoons
8. Rubber spatula or salad tongs
9. Citrus juicer (handheld)

FAQ

Can I make this coleslaw ahead of time? Yes. Mix the dressing and toss with the vegetables up to 4 hours before serving, or store the dressing separately and combine 30 minutes before serving to keep vegetables crisper.

How long does leftovers keep? Stored in an airtight container in the refrigerator, the dressed coleslaw will keep 3 to 4 days. If stored undressed, the vegetables keep well for 4 to 5 days and add dressing when ready to eat.

Can I substitute the mayonnaise or Greek yogurt? Yes. Use equal amounts of plain plant based yogurt or vegan mayonnaise for a dairy free option. You may need to adjust honey and vinegar to taste.

Are the nuts necessary and can they be omitted? Nuts are optional. Omit them for a nut free version or substitute toasted sunflower or pumpkin seeds for crunch and similar texture.

How do I keep the apples from browning? Toss the julienned apples with the lemon juice immediately after cutting and mix them into the coleslaw dressing. The acid slows oxidation and helps retain color.

Can I reduce the sweetness or make it tangier? Yes. Reduce honey by half or omit for less sweetness. To increase tang, add an extra teaspoon or two of apple cider vinegar or lemon juice, tasting as you go.

Refreshing Apple Cranberry Coleslaw Recipe Substitutions and Variations

Mayonnaise: Use an equal amount of plain Greek yogurt for a lighter, tangy dressing or 1/2 cup plain yogurt plus 2 tablespoons olive oil for richer texture.
Apples (Granny Smith or Fuji): Swap with 2 pears (Bosc or Bartlett) for similar sweetness and texture or 2 firm Asian pears for crispness without browning.
Dried cranberries: Replace with 3/4 cup raisins, chopped dried cherries, or 3/4 cup chopped fresh grapes for a juicier bite.
Toasted pecans or walnuts: Use 1/2 cup toasted almonds, pumpkin seeds, or sunflower seeds for a nut-free crunch alternative.

Pro Tips

1) Salt and squeeze the cabbage lightly before dressing: sprinkle a teaspoon of salt over the shredded cabbage, let sit 10 minutes, then press or squeeze out excess moisture. This keeps the slaw from getting watery while concentrating the cabbage flavor and helping the dressing cling.

2) Keep the apples bright and crisp: toss the julienned apples with a little extra lemon juice as soon as you cut them to prevent browning, and add them to the salad just before serving if you want maximum crunch.

3) Toast the nuts and add them at the end: warming chopped pecans or walnuts in a dry skillet brings out their oils and flavor. Fold them in just before serving so they stay crunchy.

4) Balance and rest: start by adding about two thirds of the dressing, then chill the slaw for at least 30 minutes so flavors marry. Re-taste after chilling and tweak salt, acidity, or honey to hit the sweet, tangy, and savory balance you prefer.

Refreshing Apple Cranberry Coleslaw Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

330

kcal

Equipment: 1. Very large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Chef knife
5. Cutting board
6. Box grater or vegetable peeler and grater attachment
7. Measuring cups and spoons
8. Rubber spatula or salad tongs
9. Citrus juicer (handheld)

Ingredients

4 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
2 medium apples, cored and julienned (Granny Smith or Fuji)
1 cup carrots, grated
3/4 cup dried cranberries
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons honey
1 teaspoon Dijon mustard
2 green onions, thinly sliced
2 tablespoons fresh parsley, chopped
1/2 teaspoon celery seed
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 cup chopped toasted pecans or walnuts, optional

Directions

In a very large bowl combine the green cabbage, red cabbage, julienned apples, grated carrots, dried cranberries, green onions, and chopped parsley.
In a separate medium bowl whisk together the mayonnaise, Greek yogurt, apple cider vinegar, fresh lemon juice, honey, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
Pour about two thirds of the dressing over the cabbage and apple mixture and toss gently to coat evenly.
Taste and add the remaining dressing as needed to reach your preferred creaminess and balance of flavor.
Fold in the chopped toasted pecans or walnuts if using, taking care not to overmix so the nuts stay crunchy.
Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow flavors to meld; chilling up to 2 hours is ideal.
Before serving toss the coleslaw again to redistribute any dressing that settled and check seasoning.
Adjust salt, pepper, or honey to taste and add a squeeze of lemon if you prefer extra brightness.
Transfer to a serving bowl and garnish with a few extra chopped nuts and a sprinkle of parsley or green onion.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.