You've got the chops, my friend! This Easy Apple Cranberry Pumpkin Coleslaw Recipe is a must-have on your holiday table. There is nothing quite like a refreshing fresh and crunchy salad like this, bursting with tasty Fall flavors to accompany that scrumptious main dish on your plate.
If you are as busy a meal planner and prepper for the upcoming holidays as I am, you will certainly appreciate dishes such as this one. Unique, beautiful, inviting, and incredibly tasty made super easy. With so many other complex and time-consuming dishes to make, how do you fit it all into one day?
Well, you don't, my friend. You prep this dish in advance. You can chop everything in the days ahead of the holiday. Make the dressing in advance as well, and refrigerate everything in separate bowls covered with a plastic wrap unit it's needed, or for up to six hours before serving.
When ready to serve, combine the dressing with the chopped apples and the vegetables. As a final touch, add the toasted pumpkin seeds and dried cranberries right before serving. And salt and pepper to your liking.
So show your holiday chops with this unique tasty blend of sweet and sour apple, dried cranberries, combined with savory green and red cabbage, carrots, green onions, fresh parsley, and mixed in a tangy Greek yogurt mayonnaise pumpkin dressing for a crisp, refreshing dish your guests will devour.
Fresh Coleslaw Ingredients
- Green cabbage
- Red cabbage
- Large carrot
- Honey crisp apples
- Fresh parsley
- Green onions
- Pumpkin seeds
- Dried cranberries
Coleslaw Dressings Ingredients
- Greek yogurt
- Mayonnaise (I used homemade mayonnaise)
- Apple cider vinegar
- Maple syrup
- Pumpkin puree (I used homemade pumpkin puree)
- Pumpkin pie spice
- Sea salt
- Black ground pepper
How to Make Apple Cranberry Pumpkin Coleslaw
In a small bowl whisk together Greek yogurt, mayonnaise, apple cider vinegar, maple syrup, pumpkin puree, pumpkin pie spice, sea salt, and pepper. Refrigerate until ready for use (this will allow for some time for all the flavors to mingle and blend together).
Rinse, shred/chop all the fresh ingredients: green and red cabbage, carrot, apple, parsley, and green onion.
Place all chopped veggies into a large glass bowl. Then add pumpkin seeds (I like to toast the seeds in advance and cooling them completely before adding to the salad).
Pour the dressing over the coleslaw salad and mix to coat.
Cover and chill for an hour or so before serving to allow the flavors to absorb.
If you make this Easy Apple Cranberry Pumpkin Coleslaw Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
You've got the chops, my friend! This Easy Apple Cranberry Pumpkin Coleslaw Recipe is a must-have on your holiday table. There is nothing quite like a refreshing fresh and crunchy salad like this, bursting with tasty Fall flavors to accompany that scrumptious main dish on your plate.
- ½ regular – organic green cabbage
- ½ regular – organic red cabbage
- 1 large (or 1 ½ cup grated) – organic carrot
- 2 – organic honey crisp apples
- ¼ cup – chopped organic parsley
- ½ cup – chopped organic green onions
- ½ cup – toasted sprouted organic pumpkin seeds
- ¾ cup – organic dried cranberries
- ½ cup – organic Greek yogurt plain
- ⅓ cup – mayonnaise (I used homemade mayonnaise)
- 1 tbsp. – organic apple cider vinegar
- 1 tbsp. – organic maple syrup
- 2 tbsp. – pumpkin puree (I used homemade pumpkin puree)
- 1 tsp. – Redmond sea salt (or to taste)
- ¼ tsp. – freshly ground black pepper
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In a small bowl whisk together Greek yogurt, mayonnaise, apple cider vinegar, maple syrup, pumpkin puree, pumpkin pie spice, sea salt, and pepper. Refrigerate until ready for use (this will allow for some time for all the flavors to mingle and blend together).
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Rinse, shred/chop all the fresh ingredients: green and red cabbage, carrot, apple, parsley, and green onion.
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Place all chopped veggies into a large glass bowl. Then add pumpkin seeds (I like to toast the seeds in advance and cooling them completely before adding to the salad).
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Pour the dressing over the coleslaw salad and mix to coat.
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Cover and chill for an hour or so before serving to allow the flavors to absorb.
~After shredding red cabbage I like to soak it in ice-cold water for a couple of minutes, then using a salad spinner to the moisture. This prevents the red cabbage juices from bleeding over and discoloring the rest of the veggies.
~For the chopped apple not to darken in the salad, I like to soak it in a lemon-water marinade prior to mixing it in. Combine a couple of cups of water with a couple of tablespoons of freshly squeezed lemon juice. Soak, then dry out apples using a paper towel or give them a few spins in the salad spinner.
Try these amazing cabbage salad recipes:
- Red and Green Cabbage Cucumber Salad
- Purple Cabbage Tomato Salad
- Carrot Cabbage and Peppers Salad
- Cabbage and Cucumber Salad
- Cabbage Bologna and Cucumber Salad
Check out all the Salads Recipes.
Kitchen items I used in making this recipe:
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