Crunchy Apple Cranberry Coleslaw for Fresh Fall Flavor

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Apple Cranberry Coleslaw is a vibrant and nutritious side dish bursting with fall flavors and textures.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Coleslaw Base

14 oz Coleslaw Mix Any variety of shredded cabbage
1 large Apple (Honeycrisp or Fuji) Chopped, firm and fresh
0.5 cup Dried Cranberries Can swap for raisins or fresh cranberries
0.5 cup Chopped Walnuts Nutritious crunch, can replace with pecans or omit
4 Green Onions Sliced, shallots can be an alternative

Creamy Dressing

0.75 cup Mayo Greek yogurt can be used for a lighter option
0.75 cup Plain Yogurt Or sour cream, consider dairy-free yogurt for vegan
0.25 cup Honey Maple syrup or agave can work for vegan
0.75 tsp Ground Ginger Fresh ginger can be substituted for a brighter kick

Equipment

Large mixing bowl
Separate bowl for dressing
whisk
Tongs or spatula

Method

Step-by-Step Instructions

In a large mixing bowl, add the coleslaw mix, chopped apple, dried cranberries, chopped walnuts, and sliced green onions. Toss until evenly distributed.
In a separate bowl, whisk together mayo, plain yogurt, honey, and ground ginger until smooth and creamy.
Pour the dressing over the coleslaw mix and gently toss until well-coated.
Refrigerate for about 30 minutes to allow flavors to meld, then serve.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-5 days. For best results, mix dressing in just before serving to maintain crunch.

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