Cranberry Apple Coleslaw – an easy homemade coleslaw that you can make ahead of time, and bring to any summer get together. Or serve at home with just about anything!
If I ask you to think of a few summer side dishes, a few things come to mine; corn on the cob, pasta salad and coleslaw. At least, that is what I think of. Personally I am not a huge fan of traditional coleslaw. Just mayo with a little salt and pepper is not enough for me! Especially when the dressing is so thick that is all you can taste.
I like it to be light and fresh. So I decided to add apples, dried cranberries, and take the dressing up a notch. Definitely a coleslaw recipe that needs to stick around! If you are more of a no mayo coleslaw kind of person, don’t miss my Summer Coleslaw recipe – it is vinegar based and great for summer.
This post is sponsored by STAR Fine Foods. All thoughts and opinions are 100% my own.
You can make this cranberry apple coleslaw with a bag of coleslaw mix or even just the bag of shredded cabbage. Or you can take the time an actually thinly slice a small head of cabbage. To me, it doesn’t matter. I am sure there are some purists out there that will disagree and find fault with the bagged coleslaw mix. But I will take an good shortcut when I see it. If you want to chop until your heart’s content Asian Napa Cabbage Slaw is my favorite.
I like the pre-shredded cabbage for a short cut here! You could even try it with the broccoli slaw. I love that in my Honey Sesame Chicken Salad Wraps, so I am sure it would be great here too. You do have to cut the apples into matchsticks, there isn’t a shortcut for that. But it is only 2 apples, so you can handle it. I used STAR Fine Foods new Apple Cider Vinegar to give the dressing a little tang and make it stand out!
I made this coleslaw first thing in the morning. Then I let the coleslaw dressing sit and blend with everything all day. By dinner time it was perfect! The leftovers are great too. The coleslaw dressing isn’t very heavy, so the cabbage doesn’t get too soggy. T
he sweetness of the craisins and the crunch from the almonds are definitely an unexpected twist that everyone will love. So if you are grilling out, going to a barbecue, or just making chicken skewers or pork chops at home; this homemade coleslaw will be a hit! I am making with these Honey Garlic Shrimp Kebabs next time!
How to Make Coleslaw
- Coleslaw starts with just a base of shredded cabbage. Then it is all about what you want to add to it.
- Pick your coleslaw dressing – do you want a mayo based like this or no mayo
- Mix the dressing in a bowl and then add your cabbage and other ingredients to that bowl.
- Toss the cabbage with the dressing until everything is coated
- It is best to make a couple hours before serving so everything comes together. You want the flavors and the dressing to really blend with the cabbage, not just sit on top of it.
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- 1 small head cabbage , shredded (approx. 6 cups)
- 1 ½ cups shredded carrots
- 2 cups apples , cut into matchsticks (approx. 2 large apples)
- ½ cup dried cranberries
- ½ cup sliced almonds
- ¼ cup mayo
- 1/3 cup olive oil
- 2 Tbls STAR Fine Foods apple cider vinegar
- 1 tsp salt
- ½ tsp black pepper
In a large bowl mix together cabbage, carrots, apples, cranberries and almonds.
In a small bowl whisk together mayo, olive oil, apple cider vinegar, salt and pepper until smooth.
Pour over cabbage mixture, tossing to coat. Let set in fridge for 2 hours before serving. Taste and adjust salt and pepper if necessary.
**This post is sponsored by STAR Fine Foods. I was compensated for my time to create this recipe. All thoughts and opinions are 100% my own. Thank you for supporting the brands I love, and that make Dinners, Dishes, and Desserts possible.