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Get fresh crisp cabbage, juicy apple pieces, and zingy cranberries together and you’ve got a dish that disappears fast at summer get-togethers or lazy weeknights. That dreamy rich dressing pops thanks to honey and Dijon. The best part—you won’t go near a stove. I reach for this salad whenever dinner feels too heavy or the table needs something happy-looking.
I started making this by mixing what I had left after Thanksgiving. Now my crew wants it with grilled chicken any time. Even the ones who don’t touch salads tried a bite and never looked back.
Colorful Ingredients
- Shredded green cabbage: full of snap and holds its shape—look for a firm, bright head
- Mayonnaise: keeps it creamy—classic full-fat is rich, reduced fat is lighter
- Dijon mustard: kicks up the tang with its zing—grab a good brand if you can
- Apple cider vinegar: perks everything up—makes the sauce taste even fresher
- Large apple: reach for Honeycrisp or Granny Smith and cut super thin for max flavor and crunch
- Sliced nuts (almonds or pecans—optional): for that nutty chew, use freshly chopped if possible
- Dried cranberries: grab the most plump, unsweetened kind for best chewiness
- Honey: just a touch to smooth out the sharpness—maple syrup gives a different twist
- Shredded carrots (optional): toss in for a burst of sweetness and plenty of color
- Salt and pepper: sprinkle at the end—taste before serving so you don’t overdo it
Simple How-Tos
- Prep Your Veggies First:
- Slice your cabbage, apples, and if you want, carrots into the thinnest pieces you can—they mix up better that way.
- Combine the Mix:
- In your biggest salad bowl, pile in cabbage, carrots, apple, cranberries, and nuts if using. Toss until it looks nice and colorful.
- Stir Up the Dressing:
- Whisk mayo, honey, vinegar, Dijon, and a little salt and pepper in a small bowl. Stir until it's smooth and blended.
- Pour the Dressing:
- Dump the creamy mix over your veggies and toss till the whole thing’s glossy and coated.
- Chill Time:
- Cover the bowl and let it hang in the fridge for about 30 minutes. It softens just enough but stays crunchy and lets all the flavors mingle.
- Finish and Serve Cold:
- Give one last toss, add extra salt or pepper if it needs it, and serve straight from the fridge.
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Cranberries totally steal the show for me here. They give a bright tart bite you just don’t get in regular slaw. We toss holiday extras in salads like this year-round and now always keep some handy for punches of flavor whenever we want.
Storing tips
Pop leftovers in a sealed container in the fridge—they stay good for two to three days. Stir before serving. Headed for a picnic? Nestle the bowl in ice to keep things safe and cool. The longer it sits, the more flavor—the last scoop’s always the best!
Swap ideas
Out of apples? Do a crunchy pear or some jicama for a fun spin. Cutting nuts? Just skip or drop in toasted sunflower seeds instead. Swap half the mayo for thick Greek yogurt if you want it tangier and a little lighter.
Serving ideas
Sits perfectly with grilled or barbecued chicken, crispy roast pork, or piled high on pulled pork sandwiches. Pop it into tacos, wrap it for lunch, or just eat a forkful right from the mixing bowl.
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History and traditions
Coleslaw’s long been an American staple, but tossing in apples and cranberries makes it feel so much like autumn. You'll see it at Thanksgiving and at big summer barbecues, too. Down South, families add fruit to their slaws to stretch the dish and add color and excitement to the table.
Common Questions
- → Which apple stays crunchiest?
Pick snappy types like Honeycrisp or Granny Smith. They don’t turn mushy, plus give your slaw a sweet pop.
- → Can I make this ahead of time?
Yep, it’s fine to prep early. Just stash it cold in the fridge, give it a toss before serving and it’ll stay fresh and crisp.
- → What could I throw in for extra crunch?
Pile in some almonds or chopped pecans. If you can’t do nuts, sunflower seeds work great and give a tasty snap.
- → Any swaps for the dressing?
Vegan mayo is cool for a non-dairy option. Add a splash of lemon or toss in orange zest if you want it zingier.
- → How do I keep apples from turning brown?
Chop the apples last and stir ‘em right into the dressing. Doing it this way keeps them bright, not brown.