Need a tasty, easy-to-prepare side dish? This apple cranberry coleslaw is a healthier no-mayo recipe that’s perfect alongside grilled chicken, a burger, or even roasted turkey. The base of the slaw is made with just four ingredients, and then you’ll use some pantry staples to create a simple tangy vinaigrette dressing to toss it in. Yum!
You’ll only need these four ingredients for the base of this coleslaw.
Here are some notes about two of these ingredients:
- Cabbage – I prefer buying a bag of shredded cabbage. These sometimes also come with shredded carrots or occasionally broccoli in them too; any bag labeled “coleslaw mix” will work just fine! I personally like the varieties that have mostly green cabbage with a little red cabbage and carrots. You can also purchase a full head of green cabbage (and maybe a carrot or two) and shred it yourself if you’d like. In this case, you want about 6 to 7 cups of shredded cabbage.
- Apples – Apples that have good texture and a little tartness work well in this recipe. Granny smith, gala, or honeycrisp apples are all good choices.
You’ll also of course need the ingredients for the dressing:
Here are a few helpful notes on substitutions:
- White wine vinegar – If you don’t have this on hand, you can use apple cider vinegar or red wine vinegar.
- Honey – You can substitute this with maple syrup if you need to make a vegan version of this recipe.
Step by Step Instructions
The full recipe card at the bottom has specific recipe amounts and instructions, but here’s a helpful overview with photos.
You’re going to start by preparing the dressing. Just add all the dressing ingredients to a mason jar and give everything a good shake, then set it aside for now.
Next, get a large bowl, and combine the ingredients for the base of the coleslaw – the cabbage, apples, green onions, and dried cranberries.
Last step is to pour the dressing into the bowl and give everything a good toss! Now you’re ready to serve it.
Here are some common questions that may come up as you prepare this recipe:
Yes! Feel free to make coleslaw and store it in the fridge to use the next day.
When properly stored in the refrigerator, coleslaw will last around 3 to 4 days. (The vinegar in this no-mayo dressing will help keep the apples from browning during storage.)
While you actually can freeze most vinegar dressing coleslaws, this recipe is not ideal for freezing due to the apples. Defrosted apples have a noticeable change in their texture which is not ideal for eating raw.
Yes! The base of this recipe (with cabbage, cranberries, apples, and green onions) provides Vitamin C, a little fiber, and lots of phytonutrients. Since you’ll skip the mayo dressing and instead add a vinaigrette with an olive oil base, you’ll end up with healthier fats.
More Cranberry Side Dishes
If you’re looking for more delicious side dishes that contain fresh or dried cranberries, try one of these ideas:
- Cranberry hot sauce – Add a little spice to your meal with a few shakes of this delicious cranberry and green chile blend!
- Roasted butternut squash with cranberries – Ah, two of my favorite fall foods combined into one tasty side dish! The addition of salty feta adds a nice contrast to the sweet squash and tart berries.
- Maple balsamic roasted brussels sprouts with dried cranberries – Roasting brussels sprouts really helps bring out a delicious flavor, especially when they’re combined with dried cranberries.
- Wild rice pilaf with cranberries, apples, and pecans – Another great option for fall months, especially when you can grab some fresh-picked apples at a local farm.
- Cranberry pecan curry rice – Curry is total comfort food for me, so I can’t wait to try this recipe!
I hope you enjoy this recipe! If you get a chance to try it, please do leave a recipe rating or comment below.
Apple Cranberry Coleslaw
For the dressing:
- ¼ cup white wine vinegar
- 3 tbsp olive oil
- 2 tbsp honey
- ½ tbsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
For the coleslaw:
- 14 oz bag shredded cabbage (often sold as “coleslaw mix”)*
- 2 large apples, peeled and cut into matchsticks
- ½ cup chopped green onions
- ¾ cup dried cranberries
- Prepare the dressing first by combining the vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a mason jar. Place the lid on and shake the jar to combine the ingredients. Set aside for now.
- In a large mixing bowl, combine the ingredients for the coleslaw – the cabbage, apples, green onions, and dried cranberries.
- Shake the dressing again and then pour into the bowl. Toss everything well to thoroughly coat the coleslaw with the dressing. Enjoy!
- *If you would prefer to use a head of cabbage, shred about 6-7 cups (loosely packed) for this recipe.
- This recipe makes around 10 servings of approximately 1 cup each.
Share: What’s your favorite way to use cranberries in a side dish?
PS – Don’t forget to pin this post to share with others!