Easy Apple Cranberry Slaw (Perfect Holiday Side Dish)
This Apple Cranberry Slaw is perfect for your holiday table. It's a crunchy, tangy, sweet side that goes well with everything and can even be made ahead!
Servings 12
Ingredients
For Apple Cranberry Slaw
- 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
For Apple Cranberry Slaw Dressing
- ½ cup – organic Greek yogurt plain
- 1/3 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. – sea salt (or to taste)
- ¼ tsp. - pumpkin pie spice
- ¼ tsp. – freshly ground black pepper
Instructions
How to Make Apple Cranberry Slaw
- Making this tasty, perfect side is easier than you think! Here's what you'll need to do step by step to make it at home:
- 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 give the dressing some time for all the flavors to perfectly mingle and blend together.
- Next, rinse and shred or chop all the fresh ingredients, namely green and red cabbage, carrot, apple, parsley, and green onion.
- Now place all chopped veggies into a large bowl. Then add the pumpkin seeds to it. Personally, I like to toast the seeds in advance and cool them completely before adding them to the salad.
- Pour the dressing over the coleslaw salad and mix to coat evenly.
- Cover and chill for an hour or so before serving to allow the flavors to absorb. Your delicious Apple Cranberry Coleslaw is ready to be served! Enjoy this salad alongside your favorite main dish.
Notes
- After shredding red cabbage I like to soak it in ice-cold water for a couple of minutes, then use 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 apples using a paper towel or give them a few spins in the salad spinner.