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.
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.