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Apple Cranberry Coleslaw

Apple cranberry coleslaw with a creamy yogurt-mayo dressing and a crunchy cabbage base. Tossed with matchstick apples, dried cranberries, green onions, and finished with toasted pecans for extra crunch.
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Prep Time 15 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Coleslaw base
  • 14 oz coleslaw mix Use a 14 oz bag of shredded cabbage and carrots.
  • 1 red cabbage, shredded Shred fresh red cabbage for extra color and crunch.
  • 2 apples, cut into matchsticks Cut into thin matchsticks so they stay crisp and mix easily.
  • 0.5 cup dried cranberries Keep cranberries whole so they pop in each bite.
  • 2 green onions, sliced Slice thin for even distribution.
Creamy dressing
  • 0.5 cup mayonnaise Provides the creamy body of the dressing.
  • 0.25 cup Greek yogurt Adds tang and helps lighten the dressing.
  • 2 tbsp apple cider vinegar Tartness to balance the sweetness.
  • 1 tbsp honey Sweetens and rounds out the flavors.
  • 1 tsp Dijon mustard Adds gentle heat and emulsifies the dressing.
  • 0.5 tsp celery seed Classic slaw flavor and aromatic depth.
  • Salt and pepper to taste Season to preference; add in small pinches and taste after tossing.
Topping
  • 0.5 cup pecans, toasted and chopped Toast and chop right before serving for maximum crunch.

Method
 

Make the creamy dressing
  1. Whisk mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until smooth and lightly thickened.
Toss the slaw
  1. Combine coleslaw mix, shredded red cabbage, matchstick apples, dried cranberries, and sliced green onions in a large bowl.
  2. Pour dressing over the coleslaw mixture and toss until evenly coated and glossy.
Chill to meld flavors
  1. Chill the coleslaw for 30 minutes so the flavors meld and the cabbage softens slightly while staying crisp.
Finish and serve
  1. Top with toasted chopped pecans just before serving for the best crunch and texture.

Notes

Pro tip: for the crunchiest coleslaw, keep the apples cut into matchsticks and add the toasted pecans right before serving. Refrigerate in an airtight container for up to 3 days; the pecans may soften if added too early. Freezing is not recommended. For a lighter version, use light mayonnaise instead of regular mayonnaise and keep the Greek yogurt as written.