Apple Cranberry Coleslaw

Prep time: 15 minutes
Chill time: 20–30 minutes (optional but recommended)
Serves: 4–6

Ingredients

For the Slaw

• 3 cups green cabbage, thinly shredded

• 2 cups red (purple) cabbage, thinly shredded

• 1 large crisp apple (Honeycrisp or Fuji), julienned or thinly sliced

• 1 medium carrot, julienned or grated

• ½ cup dried cranberries

• 2 tablespoons fresh parsley, finely chopped (optional)

For the Dressing

• ½ cup mayonnaise (or Greek yogurt for lighter version)

• 1½ tablespoons apple cider vinegar

• 1–2 tablespoons honey or maple syrup (to taste)

• 1 tablespoon lemon juice (optional but brightens flavor)

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Instructions

1. Prepare the vegetables
   In a large bowl, combine green cabbage, red cabbage, apple, carrot, and dried cranberries.

2. Make the dressing
   In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, lemon juice, salt, and pepper until smooth and creamy.

3. Combine
   Pour the dressing over the slaw mixture and toss well until everything is evenly coated.

4. Chill & rest
   Let the coleslaw rest in the refrigerator for 20–30 minutes to allow flavors to meld.

5. Finish & serve
   Sprinkle with fresh parsley before serving. Toss once more and enjoy.

Tips & Variations

• Extra crunch: Add ¼ cup chopped walnuts or pecans

• Dairy-free: Use vegan mayo

• Lighter option: Replace half the mayo with Greek yogurt

• More tangy: Add an extra teaspoon of vinegar

Perfect with BBQ, grilled chicken, sandwiches, or holiday meals—fresh, colorful, and irresistible 🥗🍎🍒