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Cranberry Apple Coleslaw

Cranberry apple coleslaw with finely shredded green and purple cabbage, julienned crisp apples, and dried cranberries, tossed in a creamy poppy seed dressing. This crunchy, sweet-tangy side gets a quick chill so the flavors meld and the cabbage stays crisp.
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Prep Time 20 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Slaw base
  • 4 cup green cabbage finely shredded
  • 2 cup purple cabbage shredded
  • 2 crisp apples julienned or thinly sliced
  • 1 cup dried cranberries
  • 1 cup pecans roughly chopped
  • 3 green onions sliced
For dressing
  • 0.5 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp poppy seeds
  • 0.5 tsp celery seed
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

Build the slaw
  1. Combine the green cabbage, purple cabbage, crisp apples, dried cranberries, and green onions in a large bowl so everything is evenly distributed.
Make the poppy seed dressing
  1. Whisk the mayonnaise, apple cider vinegar, honey, lemon juice, poppy seeds, celery seed, salt, and black pepper until smooth and creamy.
Toss and chill
  1. Pour the dressing over the slaw and toss well to coat every cabbage strand.
Add crunch and rest flavors
  1. Fold in the pecans, then refrigerate for 30 minutes so the flavors meld.
Serve
  1. Toss again before serving and adjust seasoning as needed for balance.

Notes

For best texture, chill uncovered or loosely covered so the slaw doesn’t get watery; give it a quick toss right before serving. Store in the refrigerator for up to 3 days (crunch may soften slightly). Freezing is not recommended. Dietary swap: use plain vegan mayonnaise for a dairy-free version.