Cranberry Apple Coleslaw Salad (Print Version)
# Ingredients:
→ Main
01 -
4 cups shredded green cabbage or coleslaw mix
02 -
1 large apple, such as Honeycrisp or Granny Smith, thinly sliced
03 -
1/2 cup dried cranberries
04 -
1/4 cup shredded carrots
05 -
1/4 cup sliced almonds or pecans
→ Dressing
06 -
1/2 cup mayonnaise
07 -
2 tablespoons apple cider vinegar
08 -
1 tablespoon honey or maple syrup
09 -
1 teaspoon Dijon mustard
10 -
Salt, to taste
11 -
Black pepper, to taste
# Instructions:
01 -
In a large mixing bowl, add shredded cabbage, apple slices, dried cranberries, shredded carrots, and sliced almonds or pecans.
02 -
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until the dressing is smooth and cohesive.
03 -
Pour the dressing over the cabbage mixture and toss thoroughly until all ingredients are well coated.
04 -
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
# Notes:
01 -
For optimal flavor, prepare the coleslaw up to a day in advance. Stir well before serving.
02 -
Swap almonds or pecans with sunflower seeds for a nut-free variation or use vegan mayonnaise for a dairy-free option.