Description

Apple Coleslaw with Cranberries and Pecans is a refreshing and vibrant twist on the classic coleslaw, perfect for any occasion. This crunchy salad features shredded green cabbage mixed with sweet apples and tangy dried cranberries, all tossed in a creamy maple balsamic dressing. The addition of candied pecans gives each bite a delightful crunch, making it an excellent side dish for barbecues, family gatherings, or holiday meals. Best of all, this coleslaw can be made ahead of time, allowing the flavors to meld beautifully for a truly delicious experience.

Ingredients

Scale

4 cups shredded green cabbage
1 large apple (cut into matchsticks; any kind will work)
½ cup thinly sliced red onion (from about ½ of a medium onion)
½ cup dried cranberries (sweetened recommended)
2 tablespoons chopped fresh parsley
½ cup candied pecans (chopped; see notes for alternatives)
¼ cup mayonnaise
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
½ teaspoon kosher salt (plus more if needed)
¼ teaspoon black pepper (plus more if needed)

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Instructions

Prepare the dressing by whisking together mayonnaise, balsamic vinegar, olive oil, maple syrup, salt, and pepper in a large mixing bowl until smooth.
Add the shredded cabbage, apple matchsticks, sliced red onion, dried cranberries, chopped parsley, and candied pecans to the dressing.
Toss gently with tongs until well coated. Taste and adjust seasoning if necessary.
Serve immediately or refrigerate for 30 minutes to enhance flavors.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No cook
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 13g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 2g
Cholesterol: 5mg