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Crisp & Tangy Apple Cranberry Coleslaw with Light Creamy Dressing

A vibrant mound of apple cranberry coleslaw featuring shredded cabbage, diced apples, and dried cranberries coated in a creamy dressing.
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This refreshing apple cranberry coleslaw balances the crunch of cabbage with sweet apples and tart cranberries in a light, creamy dressing. It is a simple, vibrant side dish perfect for holiday gatherings or weeknight dinners.

Ingredients

Scale
  • 1 bag (14 oz) pre-shredded coleslaw mix (cabbage and carrots)
  • 1 large crisp apple (like Honeycrisp or Fuji), cored and diced
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. In a large bowl, combine the shredded coleslaw mix, diced apple, dried cranberries, and chopped nuts if you are using them.
  2. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until the dressing is smooth.
  3. Pour the dressing over the cabbage and apple mixture.
  4. Toss everything gently until the vegetables and fruit are evenly coated with the dressing.
  5. Cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend and keeps the slaw crisp.

Notes

  • For the best crunch, dice the apple just before mixing the slaw.
  • You can make this coleslaw ahead of time; it tastes best when served within 4 hours of preparation.
  • If you prefer a tangier dressing, increase the apple cider vinegar by one teaspoon.

Nutrition

Find it online: https://pureplatepath.com/apple-cranberry-coleslaw-recipe/