Description
Refreshing Apple Cranberry Coleslaw Recipe with Sweet & Tangy Crunch
Ingredients
Scale
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large apple (Gala or Honeycrisp), thinly sliced or julienned
- ½ cup dried cranberries
- ¼ cup chopped green onions (optional)
- ¼ cup chopped parsley (optional)
- ¼ cup chopped nuts (pecans or almonds, optional)
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Shred the cabbages and thinly slice the apple. Slice green onions and chop parsley and nuts if using.
- Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar.
- In a large bowl, add cabbage, apples, cranberries, green onions, and parsley. Pour the dressing over the top.
- Mix well to coat evenly. Chill for 20–30 minutes to allow flavors to meld.
- Toss again before serving and top with nuts for added crunch.
Notes
- This coleslaw is gluten-free and vegetarian.
- Add extra toppings as desired.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg