Description
Crisp apple cranberry coleslaw brings together tangy and sweet flavors in a refreshing side dish. Crunchy cabbage and tart apples mingle with sweet cranberries, creating a perfect complement to grilled meats or picnic spreads you’ll enjoy.
Ingredients
Scale
Main Ingredients:
- 14 ounces (397 grams) 3-color coleslaw mix
- 1 large apple, chopped
- 1/2 cup (75 grams) dried cranberries
- 1/2 cup (60 grams) chopped walnuts
- 4 green onions, sliced
Dressing Ingredients:
- 3/4 cup (180 milliliters) mayonnaise
- 3/4 cup (180 milliliters) plain yogurt or sour cream
Seasoning Ingredients:
- 1/4 cup (85 grams) honey
- 3/4 teaspoon dried, ground ginger
Instructions
- Shred the coleslaw mix into a spacious mixing vessel, creating a vibrant base for the salad.
- Dice the crisp apple into uniform small cubes, ensuring a consistent texture throughout the dish.
- Scatter dried cranberries and roughly chopped walnuts over the shredded vegetables, adding layers of color and crunch.
- Thinly slice green onions diagonally, sprinkling them across the mixture for a subtle, sharp flavor accent.
- In a separate small bowl, whisk together mayonnaise, yogurt, honey, and ground ginger until the dressing becomes smooth and fully integrated.
- Drizzle the creamy dressing over the coleslaw mixture, gently folding and turning the ingredients to ensure complete and even coating.
- Cover the bowl and refrigerate for 30 minutes to allow flavors to meld and develop, enhancing the overall taste profile of the salad.
- Before serving, give the coleslaw a final gentle toss to redistribute the dressing and ingredients, creating a harmonious blend of textures and flavors.
Notes
- Swap mayo for Greek yogurt to create a lighter, protein-packed version that’s lower in calories and fat.
- Toast walnuts briefly in a dry skillet to enhance their nutty flavor and add a delightful crunch to the coleslaw.
- Prepare the salad just before serving to maintain the crisp texture of the cabbage and prevent sogginess from the dressing.
- For a vegan alternative, replace mayo and yogurt with cashew cream and use maple syrup instead of honey to keep the creamy, sweet profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg