Cranberry Apple Coleslaw (Printable version)
Crisp coleslaw with cranberries and apples for a refreshing twist.
# What you need:
→ Fresh Produce
01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large apple (such as Gala or Honeycrisp), cored and julienned
04 - 1 cup carrots, grated
05 - 1/2 cup green onions, thinly sliced
→ Fruits & Nuts
06 - 1/2 cup dried cranberries
07 - 1/3 cup walnuts or pecans, coarsely chopped (optional)
→ Coleslaw Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
# How To:
01 - In a large mixing bowl, combine shredded green cabbage, red cabbage, carrots, apple, green onions, and dried cranberries.
02 - If using, add the chopped walnuts or pecans.
03 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until creamy.
04 - Pour the dressing over the cabbage mixture and toss thoroughly until all ingredients are evenly coated.
05 - Refrigerate for at least 20 minutes to allow flavors to meld (optional, but recommended).
06 - Serve chilled or at room temperature.
# Expert Advice:
01 -
- It brings a vibrant splash of color to any plate that screams fall festivities.
- The balance of tart cranberries and sweet apples creates an addictive flavor profile.
02 -
- Slicing the vegetables very thinly is the secret to getting the best texture in every bite.
- Letting it sit for that twenty minutes transforms the dish from good to absolutely perfect.
03 -
- Use a box grater or a mandoline to get those perfectly thin vegetable slices quickly.
- Taste the dressing before adding it to the salad to adjust the sweetness or acidity to your liking.