Sweet Tangy Apple Cranberry Coleslaw is a fresh and flavorful side dish that balances crisp apples with tart cranberries in a creamy dressing. This easy homemade coleslaw offers a delightful mix of textures and tastes, perfect for family dinners or potlucks. Ready in under 40 minutes, it’s beginner-friendly and uses simple pantry staples. Pair it with my Fried Cinnamon Apple Rings for a sweet-savory combo that everyone will love.
Why You'll Love Sweet Tangy Apple Cranberry Coleslaw: Easy Homemade Side Dish
Try this Sweet Tangy Apple Cranberry Coleslaw for a quick, easy homemade side dish that's flavorful and perfect for any meal.
- Easy to make with simple ingredients you likely have on hand
- Perfectly balances sweet, tangy, and crunchy flavors in one dish
- Great as a side for BBQs, weeknight dinners, or holiday meals
- Keeps well for meal prep and leftovers taste great
Ingredients for Sweet Tangy Apple Cranberry Coleslaw: Easy Homemade Side Dish
Apples: Granny Smith or Fuji work well; use whatever crisp apple you prefer.Dried cranberries: Unsweetened or lightly sweetened both work; substitute with dried cherries if desired.
- Apples: Granny Smith or Fuji work well; use whatever crisp apple you prefer.
- Dried cranberries: Unsweetened or lightly sweetened both work; substitute with dried cherries if desired.
Ingredient Note: Full measurements for Sweet Tangy Apple Cranberry Coleslaw: Easy Homemade Side Dish are listed in the printable recipe card below.
How to Make Sweet Tangy Apple Cranberry Coleslaw: Easy Homemade Side Dish
Step 1 — Prep & Preheat
Prep the veggies and fruit: Shred cabbage finely and peel and julienne the apples. Grate the carrot and chop the parsley.
Step 2 — Cook and Build Flavor
Make the dressing: Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a large bowl until smooth.
Step 3 — Finish, Taste, and Adjust
Combine the salad: Add cabbage, apples, cranberries, carrot, and parsley to the bowl with dressing. Toss gently but thoroughly to coat everything evenly.
Expert Tips for Sweet Tangy Apple Cranberry Coleslaw: Easy Homemade Side Dish
- Use freshly shredded cabbage for better crunch versus pre-packaged coleslaw mix.
- Add lemon juice to apples to prevent browning if preparing in advance.
- For a lighter version, substitute half mayonnaise with Greek yogurt.
Sweet Tangy Apple Cranberry Coleslaw: Easy Homemade Side Dish
Try this Sweet Tangy Apple Cranberry Coleslaw for a quick, easy homemade side dish that's flavorful and perfect for any meal.
Ingredients
Main Ingredients
- 4 cups shredded green cabbage
- 2 medium crisp apples, peeled and julienned
- 1/2 cup dried cranberries
- 1/4 cup finely shredded carrot
- 1/4 cup chopped fresh parsley
Seasonings & Flavor Boosters
- 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
Optional Toppings
- 1/4 cup toasted pecans or walnuts
- 1 tbsp poppy seeds
Instructions
How to Make Sweet Tangy Apple Cranberry Coleslaw
- Prep the veggies and fruit: Shred cabbage finely and peel and julienne the apples. Grate the carrot and chop the parsley.
- Make the dressing: Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a large bowl until smooth.
- Combine the salad: Add cabbage, apples, cranberries, carrot, and parsley to the bowl with dressing. Toss gently but thoroughly to coat everything evenly.
- Chill and serve: Let the coleslaw chill in the fridge for at least 20 minutes before serving to allow flavors to meld. Optional: sprinkle toasted nuts or poppy seeds on top for crunch.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Sweet Tangy Apple Cranberry Coleslaw: Easy Homemade Side Dish FAQs
Yes! Make it up to one day ahead and store covered in the fridge. Add nuts just before serving to keep them crunchy.
You can use Greek yogurt or a vegan mayo for a lighter or dairy-free option without sacrificing creaminess.
Place leftovers in an airtight container in the fridge for up to 3 days. The apples may brown, but it won't affect the flavor much.
Using watery or over-shredded cabbage and apples can release moisture. Drain excess juices and toss gently with dressing just before serving.
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Before You Go
If you try this Sweet Tangy Apple Cranberry Coleslaw: Easy Homemade Side Dish, I'd love for you to leave a rating or share how you customized it.