Apple coleslaw is a delightful twist on a classic dish that usually features crunchy cabbage and a creamy dressing. This version adds a hint of sweetness and texture with the inclusion of apples, tart cranberries, and crunchy pecans. It’s a perfect side dish for barbecues, picnics, or simply as a refreshing complement to any meal.

Why Make This Recipe

This Apple Coleslaw with Cranberries and Pecans is not only visually appealing but also packed with flavor and nutrients. The combination of crunchy cabbage and sweet apples creates a delightful balance, while the cranberries and pecans add contrasting textures. Furthermore, it’s a versatile recipe that can be served in various settings, making it a fantastic go-to dish for any occasion. Plus, it can be made in advance, allowing the flavors to meld beautifully when given some time to chill.

How to Make Apple Coleslaw with Cranberries and Pecans

Making this apple coleslaw is simple and quick. Here’s how you can whip up this delicious dish in no time.

Ingredients:

¼ cup mayonnaise
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
½ teaspoon kosher salt plus more if needed
¼ teaspoon black pepper plus more if needed
4 cups shredded green cabbage (from about ½ head of cabbage)
1 large apple cut into matchsticks (any kind will work)
½ cup thinly sliced red onion (from about ½ of a medium onion)
½ cup dried cranberries (sweetened works best)
2 tablespoons chopped fresh parsley
½ cup candied pecans, chopped (see notes for alternatives)

Directions:

In a large bowl, whisk together the ¼ cup of mayonnaise, 2 tablespoons of balsamic vinegar, 2 tablespoons of extra-virgin olive oil, 2 tablespoons of maple syrup, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper until smooth.
Add the 4 cups of shredded green cabbage, the 1 large apple cut into matchsticks, the ½ cup of thinly sliced red onion, the ½ cup of dried cranberries, the 2 tablespoons of chopped fresh parsley, and the ½ cup of chopped candied pecans.
Use tongs to mix everything together well. Taste and adjust seasoning if necessary.
Serve immediately, or cover and refrigerate for about 30 minutes to allow flavors to blend together.

How to Serve Apple Coleslaw with Cranberries and Pecans

This coleslaw can be served as a refreshing side to grilled meats, sandwiches, or as part of a buffet spread. It’s also great on its own as a light lunch or snack. For an added touch, consider garnishing it with additional chopped parsley or a sprinkle of extra pecans on top just before serving.

How to Store Apple Coleslaw with Cranberries and Pecans

If you have leftovers, store them in an airtight container in the refrigerator. The coleslaw can be kept for up to 3 days, but for the best texture and freshness, it’s ideal to consume it within the first couple of days. If you notice any excess liquid after a day or two, simply drain it before serving.

Tips to Make Apple Coleslaw with Cranberries and Pecans

For a vegan option, swap out the mayonnaise for a plant-based alternative.
To enhance the flavor, let the coleslaw sit in the fridge for at least 30 minutes before serving. This allows the ingredients to marinate and the flavors to meld.
You can customize the dressing by adding a touch of mustard or honey for an extra zing of flavor.

Variation

Feel free to experiment with other fruits or nuts; for instance, try adding sliced pears or walnuts for a different twist. You can also add a bit of spice by incorporating a pinch of cayenne pepper or some chopped jalapeños for those who prefer heat.

FAQs

1. Can I make this coleslaw in advance?
Yes! Making this coleslaw a few hours ahead of time allows the flavors to blend beautifully. Just keep it covered in the refrigerator until ready to serve.

2. What types of apples work best?
Any variety of apples will work, but sweeter varieties like Honeycrisp or Fuji complement the dressing well.

3. Can I add other vegetables to this coleslaw?
Absolutely! Shredded carrots or bell peppers can add more color and crunch to the slaw.

Apple Coleslaw with Cranberries and Pecans

A delightful twist on classic coleslaw, this version features crunchy cabbage, sweet apples, tart cranberries, and crunchy pecans, making it a perfect side dish for any occasion.

Prep Time 10

Total Time 40

Serving Size servings

Ingredients

Dressing

¼ cup mayonnaise
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
½ teaspoon kosher salt plus more if needed
¼ teaspoon black pepper plus more if needed

Salad Ingredients

4 cups shredded green cabbage (from about ½ head of cabbage)
1 large apple cut into matchsticks (any kind will work)
½ cup thinly sliced red onion (from about ½ of a medium onion)
½ cup dried cranberries (sweetened works best)
2 tablespoons chopped fresh parsley
½ cup candied pecans, chopped (see notes for alternatives)

Instructions

Preparation

In a large bowl, whisk together the mayonnaise, balsamic vinegar, extra-virgin olive oil, maple syrup, kosher salt, and black pepper until smooth.
Add the shredded green cabbage, apple matchsticks, sliced red onion, dried cranberries, chopped parsley, and candied pecans.
Use tongs to mix everything together well. Taste and adjust seasoning if necessary.
Serve immediately, or cover and refrigerate for about 30 minutes to allow flavors to blend together.

Notes

For a vegan option, swap out the mayonnaise for a plant-based alternative. Letting the coleslaw sit in the fridge for at least 30 minutes before serving enhances the flavor. Customize the dressing by adding mustard or honey for extra flavor.