Uncategorized

CRANBERRY APPLE COLESLAW

1 view

February 7, 2026

Okay, so let me tell you—if I had a dollar for every family picnic someone asked, “Hey, did you bring that cranberry apple coleslaw thing?” I’d have at least enough to finally buy that fancy salad spinner (the one that’s always somehow missing the lid). I started making this years ago after a certain holiday side salad, well, went a bit sideways—and this rescue version turned into kind of a staple around here. Once, a cousin even tried to sneak some home in a plastic bag—don’t ask, it wasn’t pretty.

Here’s Why You’ll Want to Make This (Again and Again)

I break this out whenever barbecue season hits, or even just a random Tuesday when everyone’s hungry and I’m out of lettuce (which seems to happen more than I’d like). My kids legit ask for seconds, which is the only time that happens with anything vegetable-adjacent. It’s crunchy, sweet and tart (the apple and cranberry really go together), and if you ask me, it’s even better the next day. Oh, and it doesn’t get all weepy and soggy like some slaws—I’ve had some disasters where it looked like swamp water after two hours.

Let’s Talk Ingredients (Swaps Totally Welcome)

Half a small green cabbage, shredded (I cheat and sometimes buy bagged coleslaw mix. My grandma would disown me for this, but it’s quick.)
1 crisp apple, chopped (Gala, Honeycrisp, Granny Smith—it’s all good. If you’re in a pinch, pears will work. Not my fave but they do the trick.)
1/2 cup dried cranberries (Sometimes I use raisins, though it’s not quite as zingy.)
1-2 carrots, grated (Or pre-shredded. Or left out entirely if you forget. It’s happened.)
1/4 cup thinly sliced red onion (Red onions are milder but any will do, or skip if onions aren’t your thing.)
1/3 cup mayonnaise (Honestly, whatever brand’s on sale, but my mum swears by Hellman’s.)
1 tablespoon apple cider vinegar (I once used white wine vinegar instead—it didn’t ruin anything.)
1 tablespoon honey or maple syrup (Whichever one hasn’t hardened at the back of your pantry.)
Salt and pepper (A pinch, or more if you’re like my sister who can’t taste food until it’s basically salty tears.)

How I Actually Throw This Together

Cabbage and carrot into a big bowl. If you’re feeling lazy, go for the bagged stuff. Genuinely—to heck with the haters.
Add your apple chunks; I don’t even peel mine, but peel if that’s your vibe.
Chuck in cranberries and the onion (unless your aunt is coming—she always complains about onions…or maybe that’s just my family).
In a separate little bowl (or directly in the big one, because fewer dishes), whisk together mayo, vinegar, and honey. Add a bit of salt and pepper.
Pour dressing over the cabbage mixture and toss around like you’re fluffing up a pillow. This is where I taste a bit and sometimes add an extra squirt o’ honey.
Let it sit for 10–30 minutes in the fridge if you have time. If not, no big deal. It’ll still be tasty, just less melded. (Is melded a word? Whatever, you know what I mean.)

Notes from My Kitchen (Unfiltered!)

If the apple’s looking a bit brown in the bowl, don’t panic—it just looks a bit “rustic” as my friend Sara says. Still totally edible.
Once I tried using Greek yogurt instead of mayo. Honestly, not bad but…not the same hug-in-a-bowl effect.
And if you overshoot the vinegar, toss in a little extra honey. Rescue mission engaged.

Variations I’ve Attempted (Some More Successful Than Others)

Added toasted nuts (walnuts, almonds). Good crunch, though the peanuts were a step too far—tasted a bit odd.
Used chopped celery once. Not bad, actually, but I prefer it without.
If you want to go vegan, there are mayo substitutes. I tried one—tasted… interesting. You might love it; I got weird looks at the table.

Want Tools? Here’s What I Really Use

A big bowl (the kind you steal from your mum and never give back). Grater for carrots (but in a pinch, I mash them with a fork—don’t judge). If chopping cabbage by hand makes you twitchy, food processor is legit magic. If you don’t have one, roll up your sleeves and slice thin-ish—nobody’s grading you.

Storing This (Though Good Luck, It’ll Disappear)

Technically, it keeps in the fridge for up to two days, airtight. But in reality? Leftovers are pretty rare around here, except maybe a lone heap left in the corner that I eat standing up while staring into the fridge. I usually think it tastes even better cold on day two, weirdly enough.

How We Eat It (According to Family Lore)

Burgers, chicken, or as a pile-on for leftover grilled pork. Sometimes straight out of the bowl while hovering over the kitchen sink (don’t act like you haven’t). Oh, and at family gatherings, someone always plops a giant scoop on top of pulled pork—honestly, it’s a tradition at this point.

Lessons Learned (So You Don’t Repeat My Oopsies)

Don’t rush the chopping—the shortcuts are fine, but I once used a giant knife, went too fast, and my cabbage ended up in weird, almost spaghetti-like strings. Looked odd, still tasted fine though.
If you add the apples too early and then get distracted, they’ll brown a little. Not a disaster, but better to add them closer to the end if you’re slow like me.
Don’t drown it in dressing—start light, add more. I accidentally slathered it once, and it basically became coleslaw soup.

FAQs (Real Questions from Real People—Mostly Family)

Can you use red cabbage?: Yep! It’s actually really pretty, though it can turn everything kinda pink if it sits too long. So, your call.
Can this be made ahead of time?: Definitely, actually, it gets even tastier after a day in the fridge. Just maybe hold off on the apples and toss them in last min if you don’t want browning.
What’s the best apple?: Totally up to you! I love a tart, crisp one, but honestly, any apple will do in a pinch—even the wrinkly ones lurking in the bottom crisper. (Hey, no judgment.)
Is this gluten-free?: You bet—unless you get truly creative with your add-ins!

Quick side note (because someone always asks): No, you can’t freeze this. Tried once, ended up with a weird watery mess. Eat it up, trust me. Anyway, hope this recipe helps—may your slaw be crunchy, and your apples not brown. And if you end up with a cabbage leaf stuck in your hair, remember: you’re in good company.