This easy cranberry coleslaw is a colorful and crunchy dish perfect for fall! With fresh cabbage, tart cranberries, and a simple dressing, it’s bright and tasty.
This slaw adds a fun twist to any meal. I love serving it with turkey sandwiches or at potlucks. Plus, it’s so quick to make—no cooking required! How great is that?
Key Ingredients & Substitutions
Cabbage: Both green and purple cabbage bring crunch and color. If you’re short on time, pre-shredded coleslaw mix works too! It’s a great shortcut without sacrificing flavor.
Dried Cranberries: They add a nice sweetness. If cranberries aren’t available, you can use raisins or chopped apples for a different flavor, though the color won’t be as vibrant.
Sunflower Seeds: They give a delightful crunch. If you have nut allergies, try pumpkin seeds instead or simply skip them for a nut-free option.
Mayonnaise: Classic choice for creamy dressing. For a lighter version, Greek yogurt works well! You can even mix half mayo, half yogurt for a balanced flavor.
Apple Cider Vinegar: It adds tang. In a pinch, white vinegar or lemon juice can be used but will change the taste slightly.
How Do I Make Sure My Coleslaw Has Great Flavor?
To bring out the best flavors in your coleslaw, let it chill in the fridge! This allows the dressing to soak in and the flavors to meld together.
- Make sure to toss the cabbage and dressing well to coat everything evenly.
- Always taste it before serving. Adjust salt and pepper to your liking.
- If you have time, let it sit in the fridge longer than 30 minutes—up to 2 hours is best for maximum flavor!
Easy Cranberry Coleslaw Recipe for Fall
Ingredients You’ll Need:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup chopped celery
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 2 green onions, sliced
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then you’ll want to chill it for at least 30 minutes in the refrigerator. So, in total, you can have this delicious coleslaw ready to enjoy in about 45 minutes.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by gathering all your ingredients. In a large bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, chopped celery, dried cranberries, sunflower seeds, and sliced green onions. Mix them gently so they’re well combined.
2. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey (or maple syrup) until the mixture is smooth and creamy. This will be the dressing for your coleslaw.
3. Combine Everything:
Pour the dressing over the cabbage mixture. Toss it all together gently, making sure every piece of cabbage and veggie is coated in the dressing. This is what gives your coleslaw its delicious flavor!
4. Season the Coleslaw:
Next, season your coleslaw with salt and freshly ground black pepper to taste. Toss it again to distribute the seasoning evenly.
5. Chill Before Serving:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 30 minutes—this helps the flavors meld together for a tastier dish!
6. Serve and Enjoy:
Once chilled, give it a quick toss before serving. This coleslaw makes a refreshing side dish perfect to accompany turkey, roasted meats, or even as a standalone salad. Enjoy your colorful and crunchy cranberry coleslaw!
Can I Use Fresh Cranberries Instead of Dried Cranberries?
While fresh cranberries can be used, they’re quite tart and may not give the same sweetness to the coleslaw. If you decide to use fresh cranberries, consider adding a bit more honey or maple syrup to balance the flavors.
Can This Coleslaw Be Made Ahead of Time?
Absolutely! You can prepare the coleslaw a day in advance. Just mix everything together and store it in an airtight container in the refrigerator. Just be mindful that it may lose some crunch over time, so it’s best enjoyed within 2-3 days of making it.
How Should I Store Leftover Coleslaw?
Store any leftover coleslaw in an airtight container in the fridge for up to 3 days. The dressing may cause the cabbage to soften, so give it a gentle stir before serving again.
Can I Make This Recipe Healthier?
Yes! You can substitute Greek yogurt for mayonnaise to reduce calories and add protein. You can also use a sugar substitute instead of honey or maple syrup for a lower sugar option, if desired.
