Cranberry Apple Coleslaw
I first made this refreshing mix of crunchy cabbage, sweet apples, and tangy cranberries around Thanksgiving; I thought it was a really festive take on regular coleslaw and it's beautiful on any holiday table. But the more we ate this delicious coleslaw we've decided it's also the perfect summer salad for your next cookout or backyard BBQ - really it's the perfect side dish for any weeknight meal, too.
Ingredients
Instructions
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Prepare the cabbage and apples and place in a large bowl together, add the dried cranberries and if using nuts, chop them coarsely and add them as well. Chop the parsley finely and add it to the bowl.
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In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt, and pepper until smooth and creamy.
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Pour the dressing over the cabbage, apple, cranberry, and nut mixture in the large bowl and gently toss all ingredients together until evenly coated with dressing.
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Cover and refrigerate for at least 30 minutes (preferably an hour) before serving. Before serving, taste and adjust seasoning as needed.
Note
You can make this a day in advance and the flavors really deepen; and it lasts in the fridge for a couple of days (the cranberries do tend to bleed their color into the dish after day two). For a lower-calorie version, Dishes Tasty suggests use light mayonnaise or Greek yogurt as a substitute. I made only minor changes to the original recipe and I loved all the different suggestions they offered to change the flavor profile to accompany lot of different main dishes.