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Cranberry Apple Coleslaw

Cranberry apple coleslaw with finely shredded green and purple cabbage, julienned apple, and dried cranberries. Tossed in a creamy poppy seed dressing and chilled for 30 minutes so the flavors meld.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Slaw base
  • 4 cup green cabbage
  • 2 cup purple cabbage
  • 2 crisp apples
  • 1 cup dried cranberries
  • 0.5 cup pecans
  • 3 green onions
Poppy seed dressing
  • 0.5 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp poppy seeds
  • 0.5 tsp celery seed
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

Build the slaw
  1. Combine the green cabbage, purple cabbage, crisp apples, dried cranberries, and green onions in a large bowl.
  2. Toss until the cabbage and apple are evenly distributed and the cranberries and green onions are scattered throughout.
Make and coat with dressing
  1. Whisk mayonnaise, apple cider vinegar, honey, lemon juice, poppy seeds, celery seed, salt, and black pepper until smooth.
  2. Pour the dressing over the slaw and toss well to coat every strand.
Chill and finish
  1. Fold in the pecans so they’re evenly mixed through the slaw.
  2. Refrigerate for 30 minutes so the flavors meld.
  3. Toss again before serving and adjust seasoning as needed.

Notes

For best crunch, julienne the apples thinly and avoid letting them sit exposed too long before mixing. Refrigerate in a covered container for up to 3 days; stir once before serving. Freezing is not recommended because the cabbage will soften. If you prefer a lighter dressing, swap half the mayonnaise for plain Greek yogurt (keep the rest unchanged) for a tangier, lower-fat option.