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Apple Coleslaw with Cranberries

A crunchy, colorful slaw with sweet apples, cabbage, and tangy creamy dressing is easy, refreshing, and perfect for any meal.
Prep Time30 minutes
Total Time30 minutes
Servings: 8 servings
Calories: 283kcal
Author: Lucy Brewer

Ingredients

Dressing

  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped parsley
  • 2 teaspoons grainy mustard
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste

Apple Coleslaw

  • 2 cups shredded purple cabbage
  • 2 cups shredded green cabbage
  • 2 apples (I like to mix 1 tart Granny Smith and 1 sweeter Fuji), thinly sliced
  • 1 cup shredded carrots
  • ¼ cup sunflower seeds
  • ½ cup dried sweetened cranberries
  • 2 green onions, thinly sliced

Instructions

  • In a medium-sized bowl, mix 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons chopped parsley, 2 teaspoons grainy mustard, 2 tablespoons fresh lemon juice, and salt and pepper to taste. Using a small whisk, mix until combined. Set aside.
    A glass bowl with mayonnaise, chopped herbs, whole grain mustard, salt, pepper, and lemon juice on a marble countertop, surrounded by a whisk, a strainer, and a squeezed lemon.
  • Shred the cabbage using your food processor with a grating attachment, or hand-cut into thin slivers and add to a large bowl. You can also purchase pre-shredded cabbage.
    2 cups shredded purple cabbage, 2 cups shredded green cabbage
    A glass bowl with shredded purple and green cabbage, mixed with a wooden spoon. Surrounding bowls contain shredded carrots, apples, and beets.
  • Cut apples into thin pieces; I prefer to cut them in half so they don’t roll away while I’m cutting. Then cut the halves into thin slices, and then into thin slivers. Add to bowl. How thick or thin you make the pieces is a personal preference.
    2 apples (I like to mix 1 tart Granny Smith and 1 sweeter Fuji), thinly sliced
    A glass bowl of julienned green apples on a marble surface, surrounded by bowls of shredded carrots, seeds, dressing, and chopped green onions.
  • Add 1 cup shredded carrots, 1/4 cup sunflower seeds, 1/2 cup dried sweetened cranberries, and 2 green onions, thinly sliced to the bowl.
    A glass bowl containing shredded carrots, dried cranberries, chopped green onions, sunflower seeds, and julienned green apple on a marble surface.
  • Drizzle with dressing and mix until well-combined and cabbage and apple pieces are coated with the dressing.
    A bowl of salad with shredded carrots, green onions, sunflower seeds, dried cranberries, and apple slices being topped with creamy dressing from a white pitcher.
  • Serve immediately or chill until ready to serve.
    A spoonful of apple coleslaw with shredded red cabbage, carrots, and dressing is held above a bowl filled with more coleslaw.
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