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Cranberry Apple Coleslaw

Cranberry apple coleslaw with a creamy poppy seed dressing, made by tossing finely shredded green and purple cabbage with julienned apples, dried cranberries, and pecans. Chilled for 30 minutes so the dressing clings and the flavors meld for a crisp, tangy side.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Slaw
  • 4 cup green cabbage, finely shredded
  • 2 cup purple cabbage, shredded
  • 2 crisp apples, julienned or thinly sliced
  • 1 cup dried cranberries
  • 0.5 cup pecans, roughly chopped
  • 3 green onions, sliced
For dressing
  • 0.5 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp poppy seeds
  • 0.5 tsp celery seed
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

Make the slaw base
  1. Combine green cabbage, purple cabbage, julienned apple, dried cranberries, and green onions in a large bowl and toss to distribute evenly.
Mix the poppy seed dressing
  1. Whisk mayonnaise, apple cider vinegar, honey, lemon juice, poppy seeds, celery seed, salt, and black pepper until smooth.
Combine and chill
  1. Pour the dressing over the slaw and toss well to coat every strand and piece of apple.
  2. Fold in pecans, then refrigerate 30 minutes to let the flavors meld.
Finish and serve
  1. Toss again before serving and adjust seasoning to taste.

Notes

For the crispiest texture, shred cabbage finely and use apples that are firm and not overly juicy. Refrigerate covered for up to 3 days; the slaw can soften slightly but stays flavorful. Freezing is not recommended because the cabbage texture changes. For a lighter option, use light mayonnaise in the dressing to reduce overall fat while keeping the creamy poppy-seed taste.