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Apple Cranberry Coleslaw Recipe

Apple Cranberry Coleslaw with Pecans

A refreshing and flavorful twist on classic coleslaw, this recipe combines sweet apples, tart cranberries, and crunchy pecans for a delightful autumnal side dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces Coleslaw Mix
  • 15 ounces Whole Berry Cranberry Sauce Can
  • 1/2 cup Mayonnaise
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Sugar
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Celery Seed
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 medium Apples (Honeycrisp or Fuji) cored and diced
  • 1/4 cup Pecans or Walnuts optional, chopped

Equipment

  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Knife
  • Cutting board

Method
 

Instructions
  1. In a large bowl, combine the coleslaw mix, cranberry sauce, mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper.
  2. Wash, core, and dice the apples into bite-sized pieces.
  3. Gently stir in the diced apples and chopped pecans or walnuts (if using).
  4. Taste and adjust seasonings as needed. You may want to add a little more sugar, vinegar, or salt depending on your preference.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, let it sit for 2-4 hours or even overnight.
  6. Before serving, give the coleslaw a gentle stir.
  7. Serve chilled and enjoy!

Notes

For a spicier kick, add a pinch of red pepper flakes. You can also substitute other nuts like walnuts or almonds for the pecans. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.