Apple Cranberry Coleslaw Recipe

Apple Cranberry Coleslaw Recipe

This Apple Cranberry Coleslaw is a refreshing twist on the classic coleslaw, featuring the tartness of fresh cranberries and the sweet crunch of apples. The creamy dressing enhances the flavors, making it a perfect side dish for family gatherings, barbecues, or even holiday meals.

Ingredients:

• For the Slaw:
  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 large apple, julienned or shredded (Granny Smith or Fuji work best)
  • 1/2 cup fresh cranberries (or dried cranberries if you prefer)
  • 1/4 cup shredded carrots
  • 1/4 cup chopped green onions (optional for extra flavor)
• For the Dressing:
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
  • 1/4 teaspoon ground cinnamon (optional for a hint of spice)

Instructions:

1. Prepare the Vegetables and Fruits:
   • In a large mixing bowl, combine the shredded green cabbage, red cabbage, shredded apple, cranberries, shredded carrots, and green onions (if using). Toss the ingredients together to evenly distribute them.
2. Make the Dressing:
   • In a small bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, Dijon mustard, honey, cinnamon (if using), and a pinch of salt and pepper. Taste and adjust the seasoning if needed.
3. Combine the Slaw with the Dressing:
   • Pour the dressing over the prepared vegetables and fruits. Toss everything together until the slaw is well-coated with the dressing.
4. Chill and Serve:
   • For the best flavor, refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

Notes:

• Customization Options: You can use dried cranberries instead of fresh if fresh cranberries are not available. For a creamier texture, opt for Greek yogurt instead of mayonnaise.
• Make Ahead: This coleslaw can be made a day ahead and stored in the fridge, allowing the flavors to develop even more. However, it’s best to add apples just before serving to maintain their crispness.
• Vegan Option: Replace the mayonnaise with a plant-based alternative like vegan mayo or use a cashew cream dressing for a dairy-free option.

Tips:

• Apple Variety: A tart apple like Granny Smith gives a nice contrast to the sweetness of the dressing, but you can also experiment with sweeter varieties like Gala for a more balanced flavor.
• Crunch Factor: For extra crunch, consider adding a handful of sunflower seeds or chopped nuts such as walnuts or almonds.
• Dressing Balance: Adjust the sweetness and acidity of the dressing to your taste. If you like a sweeter slaw, add more honey or maple syrup. For tang, a bit more vinegar can balance it out.

Servings:

This recipe serves approximately 6-8 people as a side dish.

Nutritional Info (Per Serving, based on 8 servings):

• Calories: 130 kcal
• Protein: 2g
• Carbohydrates: 18g
  • Fiber: 3g
  • Sugars: 11g
• Fat: 7g
  • Saturated fat: 1g
• Cholesterol: 10mg
• Sodium: 75mg
• Potassium: 150mg
• Vitamin A: 50% DV
• Vitamin C: 25% DV
• Calcium: 2% DV
• Iron: 2% DV

Health Benefits:

• Rich in Fiber: Cabbage and apples are high in fiber, aiding in digestion and promoting gut health.
• Antioxidants: The cranberries provide antioxidants that support the immune system and help fight inflammation.
• Low in Calories: This coleslaw is a low-calorie option compared to other creamy side dishes, making it a great choice for anyone watching their calorie intake.
• Healthy Fats: The addition of healthy fats from the mayonnaise or Greek yogurt (especially if you choose the Greek yogurt version) supports overall health.

Q&A for Apple Cranberry Coleslaw:

Q: Can I make this coleslaw without mayo?
A: Yes! You can substitute the mayo with Greek yogurt for a lighter version or even use a dairy-free option like vegan mayo or cashew cream if you are looking for a vegan alternative.

Q: Can I use dried cranberries instead of fresh?
A: Absolutely! Dried cranberries will work just as well. They add a slightly different texture and sweetness, but they’re a great substitute if fresh cranberries aren’t available.

Q: Can I prepare this coleslaw in advance?
A: Yes! This slaw can be made ahead of time. It’s best to store it in the fridge for a few hours or overnight. Just be sure to add the apples right before serving to maintain their crispness.

Q: Is this recipe gluten-free?
A: Yes, this Apple Cranberry Coleslaw is naturally gluten-free, making it a great option for those with dietary restrictions.

Q: How long will leftovers keep?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Just be aware that the cabbage will soften over time.

Enjoy your vibrant and nutritious Apple Cranberry Coleslaw! It’s sure to be a hit at your next meal or event.