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This cabbage and apple slaw throws together crunchy veggies, juicy apple slices, and tart cranberries for a super bright dish that always vanishes at cookouts or weekday suppers. That dreamy creamy sauce? It's got honey and Dijon to really make every mouthful pop. Plus, you'll pull it off in no time because you never touch the stove. I grab this salad anytime the meal needs some color or I'm looking to brighten up a heavier spread.
Originally, I started tossing this slaw together with Thanksgiving leftovers. Now, it's everybody’s favorite with grilled chicken, too. Even the pickiest folks in the house ended up loving fresh salad after trying this.
Vibrant Ingredients
- Shredded carrots (optional): toss in for a pop of color and little bit of sweetness
- Dried cranberries: chewy and tart, pick the plumpest unsweetened ones if you spot them
- Sliced almonds or pecans (optional): get a crunchy, nutty kick—whole nuts chopped at home taste best
- Large apple: aim for Granny Smith or Honeycrisp, thin slices means better crunch and flavor
- Apple cider vinegar: makes the whole thing brighter and cuts through the creamy sauce
- Shredded green cabbage: teeming with crispness and structure—look for fresh, tight heads
- Dijon mustard: a zingy, sharp bite—good quality makes a difference
- Mayonnaise: brings the creamy, rich vibe—full-fat for classic, or lighter if you like
- Honey: just a small drizzle to balance everything—maple works if you want a warmer note
- Salt and pepper: sprinkle to taste—make sure to give the final dish a try before serving
Easy Steps
- Serve It Up Cold:
- Before scooping onto plates, toss one more time and tweak salt and pepper if you need.
- Let Chill in the Fridge:
- Cover it up and pop it in the fridge for half an hour—this lets flavors mix and the cabbage softens just a little, but stays crunchy.
- Dress It Up:
- Pour all that creamy dressing on the veggies, then toss until everything looks shiny and thoroughly mixed.
- Make the Dressing:
- In a tiny bowl, whisk up mayo, vinegar, honey, Dijon, and a dash of salt and pepper—keep whisking till it’s smooth as can be.
- Toss Together the Veggies:
- In your biggest salad bowl, throw in cabbage, apple, cranberries, carrots, and nuts if you’ve got them. Mix till it’s a beautiful jumble.
- Start with the Veg:
- Slice up cabbage, apples, and if you’re in the mood, carrots as thin as possible—think tiny, not chunky bits.
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Dried cranberries completely make this dish for me. They’re the punch of tart flavor that lifts it from any old cabbage slaw. We started tossing extra holiday cranberries in salads like these, and now there’s always a bag around just for this pop of flavor any season.
How to store
Stick your slaw in the fridge sealed tight and it’ll last two, maybe three days. Give it a stir before anyone grabs a scoop. If you’re taking it to an outdoor bash, keep it over ice so it stays cold and safe. The longer it sits, the tastier everything gets—leftovers never last here!
Swaps and tweaks
No fresh apples? Use a crunchy pear or some jicama for a fun switch. Nuts a problem? Skip them, or use toasted sunflower seeds for the same bite. For a tangier, lighter vibe, swap out half your mayo for thick Greek yogurt.
How to serve
This slaw is just right next to barbecue chicken, crispy pork, or in a pulled meat sandwich. It’s awesome in lunch wraps or works as a bright crunch in fish tacos. I even eat it straight from the bowl.
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Background and traditions
Coleslaw’s been around in the US for ages, but adding apples and cranberries gives it a true fall vibe. You’ll see it on Thanksgiving tables and backyard BBQs alike. Lots of families in the South use fruit in their slaws to stretch what they’ve got and jazz up their spreads with some color.
Frequently Asked Questions
- → Which apple gives the best crunch?
Go for firm ones like Granny Smith or Honeycrisp—they hold up well and taste awesome in a slaw.
- → Is it okay to prep this in advance?
Sure thing, you can make it the day before. Just keep it chilled and stir before you serve to keep it fresh.
- → What can I toss in for crunch?
Try some pecans or sliced almonds. If you need a nut-free choice, sunflower seeds add a super crunch too.
- → How can I swap out the dressing?
Vegan mayo works instead of regular for dairy-free needs. Squeeze in lemon juice or grate in some orange zest for more zing if you want.
- → How do you stop the apples from browning?
Slice apples last and mix them with the dressing right away—that way they won’t go brown so fast.