Cranberry Apple Coleslaw
This refreshing Cranberry Apple Coleslaw combines crisp cabbage, sweet apples, and tart cranberries in a creamy dressing. Perfect summer salad ready in just 20 minutes with no cooking required.
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- whisk
- knife
- cutting board
- salad tongs
Ingredients
Dressing
- 1 cup mayonnaise
- 1/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Slaw
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large apple cored and julienned
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
Instructions
- In a large mixing bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until the sugar is fully dissolved and the dressing is smooth.
- Add the shredded green cabbage, shredded red cabbage, julienned apple, dried cranberries, and chopped red onion to the bowl with the dressing.
- Using salad tongs or two large spoons, gently toss the slaw until all ingredients are evenly coated with the dressing, being careful not to bruise the apple pieces.
- Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the cabbage to slightly soften.
- Before serving, give the coleslaw one final toss to redistribute the dressing and check seasoning, adding more salt or pepper if desired.
Notes
Let the coleslaw rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the cabbage to slightly soften.