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.

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!

Connect with Dinners, Dishes, and Desserts! 

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Yield: 6

Cranberry Apple Coleslaw

Print

Cranberry Apple Coleslaw - an easy coleslaw recipe that you can make ahead of time, and bring to any summer get together. Or serve at home with just about anything!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 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

Instructions

1. In a large bowl mix together cabbage, carrots, apples, cranberries and almonds.
2. In a small bowl whisk together mayo, olive oil, apple cider vinegar, salt and pepper until smooth.
3. Pour over cabbage mixture, tossing to coat.
4. Let set in fridge for 2 hours before serving. Taste and adjust salt and pepper if necessary.

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 300 Total Fat 24g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 20g Cholesterol 4mg Sodium 468mg Carbohydrates 23g Net Carbohydrates 0g Fiber 4g Sugar 16g Sugar Alcohols 0g Protein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

**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.

• Author
• Recent Posts

Follow me

Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Follow me

Latest posts by Erin S (see all)

• White Queso Dip Recipe - January 27, 2020
• Weekly Meal Plan Week 237 - January 25, 2020
• Mexican Chocolate Chip Cookies - January 24, 2020

Stay Connected

Signup for all the new recipes to be sent to your inbox on Saturday morning!

SUBSCRIBE!

You have Successfully Subscribed!