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Cranberry Apple Slaw

A refreshing and vibrant slaw featuring a delightful blend of cabbages, apples, cranberries, and pecans, dressed in a creamy tangy sauce. Perfect as a side dish for any meal.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Slaw Base Ingredients
  • 6 cups shredded green cabbage about 1/2 medium head
  • 2 cups shredded red cabbage
  • 2 medium Honeycrisp apples, cored and cut into thin matchsticks
  • 1 cup shredded carrot
  • 1/2 cup dried cranberries
  • 1/3 cup chopped toasted pecans
Dressing Ingredients
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1/4 tsp celery seed
  • 1/2 tsp kosher salt
  • 1/8 tsp freshly ground black pepper

Method
 

Preparation
  1. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and pepper until smooth.
  2. In a large bowl, combine the shredded green cabbage, red cabbage, apple matchsticks, and shredded carrot. Mix gently until well combined.
  3. Pour the dressing over the slaw mixture. Toss thoroughly to ensure even coating.
  4. Fold in the dried cranberries and chopped toasted pecans, reserving a small handful for garnish.
  5. Cover the bowl and refrigerate the slaw for at least 30 minutes before serving.
  6. Just before serving, give the slaw a final toss and top with the reserved cranberries and pecans.

Notes

Store the slaw in an airtight container in the refrigerator for up to 3 days. It’s not recommended to freeze this slaw due to texture changes. Serve slightly chilled if desired.