A refreshing and tangy coleslaw made with crisp apples, dried cranberries, and a creamy, slightly sweet dressing. Perfect as a holiday side dish or a fresh accompaniment to grilled meats.
Ingredients:
4 cups shredded green cabbage
1 large apple, thinly sliced (Granny Smith or Honeycrisp work well)
1/2 cup dried cranberries
1/4 cup shredded carrots
1/4 cup sliced almonds (optional, for crunch)
For the Dressing:
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
Directions:
In a large bowl, combine the shredded cabbage, sliced apple, dried cranberries, shredded carrots, and almonds (if using). Toss gently to mix.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy.
Pour the dressing over the coleslaw mixture and toss to coat everything evenly.
Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold and enjoy!
Prep Time: 15 minutes | Total Time: 45 minutes (including chilling time)
Kcal: 180 kcal | Servings: 6 servings
