Flavor-Packed Apple Cranberry Coleslaw
A vibrant and zesty coleslaw combining fresh apples and tart cranberries for a delightful crunch.
Equipment
- Mixing Bowl
- Grater
- Knife
- Food Processor
Ingredients
Cabbage
- 4 cups Green Cabbage, finely shredded Provides a crisp texture.
- 2 cups Red Cabbage, finely shredded Adds vibrant color and a peppery taste.
Fruits
- 2 medium Apples, diced Preferably a mix of sweet and tart varieties.
- 1 cup Dried Cranberries Adds chewy texture and tartness.
- 2 medium Carrots, finely shredded Contributes sweetness and color.
Dressing
- 1/2 cup Mayonnaise For creaminess.
- 1/4 cup Greek Yogurt Adds tanginess and lightness.
- 1 tablespoon Apple Cider Vinegar Adds zesty tang.
- 1 tablespoon Honey Natural sweetener.
Seasoning
- 1 teaspoon Salt To taste.
- 1 teaspoon Black Pepper Freshly ground, to taste.
Instructions
- Wash and shred the green and red cabbages, then place them in a large mixing bowl.
- Peel and grate the carrots, and add them to the bowl with the cabbage.
- Dice the apples and fold them into the cabbage and carrot mixture.
- Add the dried cranberries to the bowl.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper until smooth.
- Pour the dressing over the coleslaw mixture and toss gently to combine.
- Let the coleslaw sit for at least 15 minutes before serving to allow flavors to meld.
Notes
For best flavor, refrigerate for an hour before serving. Can be stored in the refrigerator for up to three days.