Cranberry Apple Coleslaw: A Guilt-Free Crunchy Delight

Cranberry Apple Coleslaw is a vibrant and nutritious side dish that combines crunchy vegetables and fruits for a guilt-free delight.

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Prep Time 15

Chill Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coleslaw

2 cups shredded green cabbage
1 cup shredded red cabbage
2 large Granny Smith apples core and chop into bite-sized pieces
1 cup dried cranberries

For the Dressing

1/2 cup mayonnaise or vegan mayonnaise for a guilt-free option
2 tablespoons apple cider vinegar can substitute with white vinegar or lemon juice
1 tablespoon honey or maple syrup for a vegan option
1 teaspoon celery seeds optional

Seasoning

to taste salt
to taste pepper

Equipment

knife
food processor
Large mixing bowl

Method

Step-by-Step Instructions

Finely shred the green and red cabbage. Core and chop the Granny Smith apples into bite-sized pieces, tossing them with lemon juice if preparing ahead.
Whisk together the mayonnaise, apple cider vinegar, honey, celery seeds, salt, and pepper in a large mixing bowl until smooth.
Add the shredded cabbage, chopped apples, and dried cranberries into the bowl with the dressing and gently toss to combine.
Cover the bowl and refrigerate for at least 30 minutes to enhance flavors and crispiness.
Before serving, give the coleslaw a gentle toss and enjoy as a refreshing side or topping for tacos.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 0.5mg

Notes

For best texture, prepare dressing and chop vegetables separately, mixing them just before serving. Consider adding toasted nuts for extra crunch.

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