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Juicy apples, snappy cabbage, and plump cranberries all get tossed with crunchy veggies for a punchy, colorful slaw that’ll disappear whether it’s a backyard bash or a weeknight dinner. That luscious creamy sauce? It’s jazzed up with honey and Dijon, so every forkful zings. The best part—you’re not cooking a thing. I whip this up anytime I want to liven up the table or add some brightness to a heavy main.
Honestly, I first made this slaw as a fix for post-holiday leftovers, but now it’s the one everyone grabs with anything grilled. Even my stubborn eaters got hooked after giving it one try.
Colorful Ingredients
- Salt and pepper: shake on what you like—always taste at the end and tweak
- Honey: just a squirt to balance things—swap in maple syrup for cozy flavor
- Mayonnaise: adds all the creamy feels—use full-fat if you love it rich, or lighter if you want
- Dijon mustard: gives the whole thing a pop—quality stuff makes it better
- Shredded green cabbage: tons of crunch—pick tight, fresh heads if you can
- Apple cider vinegar: lifts flavors and cuts the creamy dressing
- Large apple: thin slices, especially tart ones like Granny Smith or sweet-tart Honeycrisp
- Sliced almonds or pecans (optional): chop them up for a nutty crunch—homemade cuts are the best
- Dried cranberries: bring tart, chewy bites—unsweetened and fat berries are best
- Shredded carrots (optional): brings extra color and a bit of sweet
Simple Steps
- Start with the Veg:
- Chop the apples, cabbage, and maybe some carrots—try for super thin slices for the best texture.
- Toss Together the Veggies:
- In your largest bowl, pile in cabbage, apples, cranberries, carrots, and if you’re feeling it, nuts. Mix till it’s all blended.
- Make the Dressing:
- Mix together mayo, vinegar, honey, Dijon, and a dash of salt and pepper until you get a smooth, creamy sauce.
- Dress It Up:
- Dump all that sauce over the veggie mix and stir everything until it’s all coated and shiny.
- Let Chill in the Fridge:
- Cover up the salad and chill about half an hour. Flavors meld. The cabbage softens a tad but keeps the snap.
- Serve It Up Cold:
- Mix it again just before eating and check if it wants another pinch of salt or pepper.
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Cranberries are what totally make this for me. They hit with a tangy punch that makes boring slaw feel special. Throwing see cranberry extras into salads started with holiday leftovers, now I always keep them handy for a boost.
Storing Made Easy
Keep your slaw covered in the fridge and it should be good for two to three days. Stir before you serve. Bringing it to a party? Chill it on ice so it stays safe and tasty. The longer it hangs out, the deeper the flavors. Around here, leftovers barely last a day!
Swaps and changes
No apples in the kitchen? Go for a crisp pear or some jicama for a twist. If nuts are out, just leave them or toss in toasted sunflower seeds for that crunch. For something tangier or lighter, mix Greek yogurt and mayo half-and-half in the dressing.
Ways to enjoy
This pairs up perfectly with grilled pork, barbecue chicken, or loaded on a sandwich. Try rolling it into lunch wraps or pile it on fish tacos for a fresh crunch. Sometimes I just take a fork and eat it straight.
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Traditions and story
Coleslaw’s a longtime U.S. favorite, but once you stir in apples and cranberries, you instantly get cozy fall energy. You’ll spot it anywhere from Thanksgiving to summer BBQs. In lots of Southern homes, tossing fruit into slaw stretches the food and brings a fun pop of color.
Common Questions
- → What apple should I use for crunch?
Pick firm kinds like Honeycrisp or Granny Smith—they keep their bite and taste great here.
- → Can I make this the night before?
Yep, just chill it overnight and mix well before serving for the freshest taste.
- → Any ideas to add more crunch?
Toss in some sliced almonds or pecans. Sunflower seeds are awesome too especially if you don't want nuts.
- → What if I want a different dressing?
Swap in vegan mayo for dairy-free needs. Add a splash of lemon juice or some orange zest if you like more tang.
- → How do I keep apples from turning brown?
Chop your apples right before you mix them in and coat them with the dressing as soon as you can. That slows down browning.