Are you looking for a vibrant, flavorful side dish that’s perfect for any occasion? Try this Apple Cranberry Almond Coleslaw Recipe.
It is a delightful blend of crisp apples, tangy cranberries, crunchy almonds, and a creamy, zesty dressing.
It’s a refreshing take on traditional coleslaw that’s sure to impress at barbecues, potlucks, or family dinners.
Packed with texture and flavor, this recipe is not only delicious but also easy to make and endlessly customizable.
Why You’ll Love This Apple Cranberry Almond Coleslaw
Full of Flavor: Sweet apples, chewy cranberries, and crunchy almonds come together for a tasty mix of sweet and tangy.
Crispy and Creamy: Fresh cabbage and apples give it a nice crunch, while the creamy dressing makes it extra satisfying.
Healthy and Light: Made with fruits, veggies, and nuts, this salad is good for you. It’s naturally gluten-free and vegetarian, too.
Goes with Anything: Great as a side with grilled meat, sandwiches, or even on its own as a light meal.
Fast and Easy: Takes only 15 minutes to make—great for busy days or quick get-togethers.
Ingredients
For the Coleslaw:
4 cups shredded green cabbage (about ½ medium head)
1 cup shredded red cabbage (for color and crunch)
1 large apple (Honeycrisp or Granny Smith), cored and thinly sliced or julienned
½ cup dried cranberries
½ cup slivered or sliced almonds, toasted
2 medium carrots, shredded
2 green onions, thinly sliced
For the Creamy Dressing:
½ cup mayonnaise (use Greek yogurt for a lighter option)
2 tablespoons apple cider vinegar
1 tablespoon honey (or maple syrup for vegan)
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lemon juice
Instructions
Mix the Salad:
In a big bowl, add the shredded green and red cabbage, carrots, sliced apples, dried cranberries, toasted almonds, and chopped green onions. Gently toss everything together.
Make the Dressing:
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and pepper until smooth.
Combine Everything:
Pour the dressing over the salad and mix well so everything is coated. Taste and add more salt or pepper if needed.
Chill (Optional):
For better flavor, cover the bowl and put it in the fridge for 15–30 minutes so the flavors can blend.
Serve:
Top with extra almonds or cranberries if you like. Serve cold or at room temperature.
Tips for the Best Apple Cranberry Almond Coleslaw
Keep Apples Fresh: To stop the apples from turning brown, toss them with a little lemon juice before adding them to the salad.
Toast the Almonds: Toasting brings out more flavor. Bake them at 350°F (175°C) for 5–7 minutes, or cook in a dry pan over medium heat until golden.
Even Shreds: Use a mandoline slicer or food processor to shred the cabbage and carrots evenly for the best texture.
Taste the Dressing: Try the dressing before mixing it in. You can add more honey for sweetness or more lemon juice for tang, depending on what you like.
Save Time: To make things quicker, use a bag of pre-shredded coleslaw mix—but fresh cabbage will give you more crunch.
Variations and Substitutions
Try Different Fruits: Instead of apples, you can use pears or add grapes. They give a different kind of sweet and crunchy taste.
Change the Nuts: If you don’t want almonds, try pecans, walnuts, or sunflower seeds. You can even leave out nuts to keep it nut-free.
Switch Up the Dressing: Use Greek yogurt or vegan mayo to make it dairy-free. For a more tangy flavor, add extra apple cider vinegar or a little orange juice.
Add Protein: Make the salad more filling by adding grilled chicken or chickpeas.
Make It Spicy: If you like a little heat, add a pinch of cayenne pepper or a splash of hot sauce to the dressing.
Low-Sugar Option: Leave out the honey and use a sugar-free sweetener like stevia if you want less sugar.
Serving Suggestions
With Grilled Meats: Serve this salad next to BBQ ribs or grilled chicken. It adds a fresh and crunchy contrast to the smoky flavors.
On Sandwiches: Add a spoonful of the salad to pulled pork or turkey sandwiches. It gives a nice crunch and extra flavor.
For Holiday Meals: This salad is great as a side dish for Thanksgiving or Christmas dinners. It goes well with roasted turkey or ham.
At Picnics and Potlucks: Put the salad in a big bowl so everyone can share it easily at outdoor parties or gatherings.
Taco Topping: Use the salad as a topping for fish or chicken tacos. It adds a fresh, crunchy twist that tastes delicious.
Make-Ahead, Storing, and Freezing Instructions
Make Ahead
You can prepare the coleslaw up to one day before you need it.
Keep the dressing and the salad parts in separate airtight containers in the fridge. Mix them together just before serving to keep the crunch.
If you mix the salad early, it’s best to eat it within 24 hours because the apples might get soft.
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days. Stir well before eating to spread the dressing evenly.
Note: The salad might release some water as it sits, so drain any extra liquid if needed.
Freezing
Don’t freeze this salad. The cabbage and apples will get soft and the dressing might separate when thawed.
FAQs
Q. Can I make this coleslaw vegan?
Yes! Use vegan mayonnaise and swap honey for maple syrup in the dressing.
Q. How do I keep the coleslaw from getting soggy?
Toss the salad with the dressing just before serving, or serve the dressing on the side. Store components separately for make-ahead prep.
Q. Can I use pre-shredded coleslaw mix?
Absolutely! A pre-shredded mix saves time, but fresh cabbage offers better crunch and flavor.
Q. What apples work best?
Honeycrisp or Granny Smith are ideal for their crisp texture and sweet-tart flavor. Avoid softer varieties like Red Delicious.
Q. Is this coleslaw gluten-free?
Yes, this recipe is naturally gluten-free, but always check ingredient labels (e.g., mustard or mayonnaise) to confirm.
Conclusion
In conclusion, this Apple Cranberry Almond Coleslaw Recipe offers the perfect blend of sweet, tangy, and crunchy, making it a standout side dish for any meal.
Whether you’re hosting a summer barbecue, preparing a holiday feast, or just want a healthy and delicious salad, this recipe has you covered.
With its vibrant colors, bold flavors, and easy prep, it’s sure to become a go-to in your recipe collection.
Try it today and watch it steal the show at your next gathering!
Read More:- Cottage Cheese and Chickpea Salad Bowl
Apple Cranberry Almond Coleslaw Recipe
Ingredients
- Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large apple cored and thinly sliced
- ½ cup dried cranberries
- ½ cup slivered almonds toasted
- 2 medium carrots shredded
- 2 green onions sliced
- Dressing:
- ½ cup mayonnaise or Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
Instructions
- In a big bowl, mix together chopped cabbage, shredded carrots, sliced apples, dried cranberries, sliced almonds, and chopped green onions. These make up the base of your coleslaw.
- In a small bowl, whisk (mix well) all the dressing ingredients until the mixture is smooth and creamy.
- Pour the dressing over the cabbage mixture. Use tongs or a large spoon to toss everything together so the dressing coats all the ingredients evenly.
- (Optional) Let the coleslaw sit in the fridge for 15 to 30 minutes so the flavors can blend.
- Serve the coleslaw cold or at room temperature. You can sprinkle a few extra almonds or cranberries on top for garnish, if you like.
