Apple Cranberry Coleslaw
Apple Cranberry Coleslaw is a fresh, crunchy side dish salad with crisp cabbage, sweet apples, dried cranberries, toasted almonds, and a creamy sweet and tangy dressing.
Servings: 8
Ingredients
For the Coleslaw
- 1 14-oz bag Coleslaw Mix
- 1 large Apple (unpeeled & diced)
- ½ cup Dried Cranberries
- ⅓ cup Sliced Almonds* (lightly toasted)
- 1 teaspoon Poppy Seeds or Celery Seeds
For the Dressing
- ⅓ cup Mayonnaise
- ⅓ cup Greek Yogurt or Sour Cream
- 4 teaspoons Apple Cider Vinegar
- 2 Tablespoons Honey
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
Prep
- Gather everything you will need to make the coleslaw.
- If your sliced almonds aren’t toasted, lightly toast them on low heat in a dry skillet. Set aside to cool.
Assemble the Coleslaw
- In a large bowl, add the coleslaw mix, diced apple, dried cranberries, almonds, and poppy seeds. Toss the salad mixture to combine.
Make the Dressing
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper. Taste and adjust seasoning, if needed.
- Pour the dressing over the coleslaw mixture and toss until everything is well coated.
Chill
- Refrigerate for at least 30-45 minutes before serving to allow coleslaw to chill and flavors to marry.
- Serve chilled. Stir before serving to redistribute the dressing.
Notes
Chopped pecans or walnuts can be used in place of almonds.
Dried cherries or raisins can be used in place of the dried cranberries.
Nutrition
Calories: 170kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Sodium: 215mg | Fiber: 3g | Sugar: 15g
