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Quick & Creamy Apple Cranberry Coleslaw with Honey-Dijon Dressing

A large mound of creamy apple cranberry coleslaw featuring shredded cabbage and dried cranberries in a white bowl.
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Make this crisp, tangy, and refreshing apple cranberry coleslaw quickly. The creamy honey-Dijon dressing balances the tart cranberries and sweet apples, making it a perfect side for holidays or BBQs.

Ingredients

Scale
  • 4 cups shredded green and red cabbage mix
  • 1 large crisp apple (like Honeycrisp or Fuji), cored and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine the shredded cabbage mix, chopped apple, dried cranberries, and optional walnuts. Set aside.
  2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. This is your creamy slaw dressing.
  3. Pour the dressing over the cabbage and apple mixture.
  4. Toss everything together until the vegetables are evenly coated.
  5. Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
  6. Taste and adjust seasoning if needed before serving your Thanksgiving slaw or BBQ side dish slaw.

Notes

  • For a lighter version, substitute all the mayonnaise with plain Greek yogurt.
  • You can prepare the dressing up to two days ahead and store it in the refrigerator.
  • This fresh cabbage salad is best served the day it is made for maximum crispness.
  • This recipe works well as a quick make ahead salad if you store the dressing separately until serving time.

Nutrition

Find it online: https://mdlatdmm.com/apple-cranberry-coleslaw-recipe/