Description
A refreshing mix of crunchy cabbage, sweet apples, and tangy cranberries, perfect for a summer salad or as a side dish.
Ingredients
Scale
- 1 medium head of green cabbage, finely shredded (about 6 cups)
- 2 medium apples (such as Honeycrisp or Fuji), cored and diced
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Thinly slice the cabbage using a sharp knife or mandoline. Aim for shreds about 1/8 inch thick. Place in a large bowl.
- Core and dice the apples into small, bite-sized pieces. Add to the bowl with the cabbage.
- Add the dried cranberries to the bowl. If using nuts, chop them coarsely and add them as well.
- Chop the parsley finely and add it to the bowl.
- In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), and Dijon mustard.
- Add the celery seeds, salt, and pepper to the dressing.
- Whisk all dressing ingredients together until smooth and creamy.
- Pour the dressing over the cabbage, apple, cranberry, and nut mixture in the large bowl.
- Gently toss all ingredients together until evenly coated with dressing.
- Cover and refrigerate for at least 30 minutes (preferably an hour) before serving.
- Before serving, taste and adjust seasoning as needed.
- Serve chilled as a side dish.
Notes
- For a lower-calorie version, use light mayonnaise or Greek yogurt as a substitute.
- This coleslaw can be made a day ahead of time for flavors to deepen.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg