This easy cranberry coleslaw is a perfect mix of crunchy cabbage, sweet cranberries, and a creamy dressing. It’s colorful and delicious—a real treat for your fall table!
Making this coleslaw is a breeze! I love it as a side dish with turkey or on a sandwich. Plus, who can resist those little bursts of cranberry flavor? 🍂
Key Ingredients & Substitutions
Cabbage: A mix of green and purple cabbage adds color and crunch. If you can’t find purple cabbage, you can use more green cabbage or even savoy cabbage for a softer texture!
Carrots: Shredded carrots provide sweetness and crunch. If you’re short on fresh carrots, pre-packaged coleslaw mix often has them included, making for an easy swap!
Celery: Chopped celery gives a nice crunch. If you’re not a fan, you might try thinly sliced bell peppers instead for a different flavor and crunch.
Cranberries: Dried cranberries are great for a sweet-tart flavor. If you want to avoid added sugar, look for unsweetened dried cranberries or even chopped apples for a fresh twist.
Sunflower Seeds: These add nuttiness and crunch. For a different flavor, pumpkin seeds (pepitas) or sliced almonds are great alternatives!
How Do I Make Sure My Coleslaw is Creamy and Delicious?
Getting that perfect creamy texture in your coleslaw comes down to the dressing. Here’s how to do it right:
- Mix the mayonnaise, apple cider vinegar, honey, salt, and pepper together in a small bowl until smooth. The vinegar adds tanginess while the honey balances it out.
- Drizzle the dressing over your vegetable mixture and toss gently. The key is to coat everything evenly without squishing the vegetables.
- Let it chill in the fridge for at least 30 minutes. This really helps the flavors meld and makes the salad even more delicious!
Easy Cranberry Coleslaw Recipe for Fall
Ingredients You’ll Need:
For the Coleslaw:
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup chopped celery
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 3 green onions, sliced
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This coleslaw recipe takes about 15 minutes to prepare and an additional 30 minutes to chill in the refrigerator. In total, you’re looking at about 45 minutes from start to finish, making it a quick and easy side dish for your fall gatherings!
Step-by-Step Instructions:
1. Mix the Veggies:
In a large bowl, combine the shredded green cabbage, shredded purple cabbage, shredded carrots, chopped celery, and sliced green onions. Mix them together to get an even color and texture.
2. Add the Extras:
Sprinkle in the dried cranberries and sunflower seeds. This will bring in some sweetness and crunch to our coleslaw!
3. Prepare the Dressing:
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until everything is smooth and well combined. This dressing is key to making your coleslaw creamy and flavorful.
4. Combine Them Together:
Pour the dressing over the coleslaw mixture. Gently toss everything together until all the ingredients are evenly coated. You want to be gentle so as not to squish the veggies.
5. Adjust the Seasoning:
Taste your coleslaw. If you think it needs a bit more flavor, feel free to add in more salt and pepper until it tastes just right!
6. Chill in the Fridge:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time helps the flavors meld together and makes the coleslaw even tastier.
7. Serve and Enjoy:
Once chilled, give your coleslaw a gentle stir and serve it cold as a refreshing side dish. It pairs perfectly with turkey, sandwiches, or any fall meal. Enjoy your delicious cranberry coleslaw!
Frequently Asked Questions (FAQ)
Can I Use Fresh Cranberries Instead of Dried?
Fresh cranberries can be quite tart, so I wouldn’t recommend using them directly in this recipe. If you want to use fresh cranberries, consider cooking them down with a bit of sugar to create a sauce or compote, then mix that into the coleslaw for added sweetness.
How Long Will Leftover Coleslaw Last in the Fridge?
Your cranberry coleslaw will keep well in an airtight container in the fridge for about 3 days. After that, the vegetables may start to get soggy, so it’s best to enjoy it within that timeframe!
Can I Make This Coleslaw Vegan?
Absolutely! To make a vegan version, simply substitute the mayonnaise with a vegan mayo or a creamy plant-based dressing. You can also skip the honey or swap it for agave syrup to keep it vegan-friendly.
What Can I Serve This Coleslaw With?
This coleslaw is versatile! It pairs wonderfully with roasted meats, sandwiches, or wraps. It also makes a fantastic topping for tacos or a colorful addition to a potluck spread. Enjoy getting creative!
