Name: Apple Cranberry Coleslaw
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 6–7 cups shredded cabbage (or one 14-ounce bag coleslaw mix); 1 large apple, chopped (Gala or Honeycrisp); 1/2 cup dried cranberries; 1/2 cup chopped walnuts; 4 green onions, thinly sliced; Dressing:; 3/4 cup mayonnaise; 3/4 cup sour cream; 1/4 cup honey; 3/4 tsp ground ginger

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Apple Cranberry Coleslaw is my go-to salad for transitioning from summer to fall. It’s bright, crunchy, sweet, and savory all in one bowl. With crisp apples, tart cranberries, crunchy walnuts, and a creamy honey-ginger dressing, it’s the perfect side dish for any occasion—whether I’m at a backyard barbecue, prepping for Thanksgiving, or just making a simple weeknight dinner.

Why You’ll Love This Recipe

I love this coleslaw because it takes a classic and gives it a fresh, seasonal twist. The apples bring a crisp sweetness, the cranberries add a chewy tartness, and the walnuts give it that satisfying crunch I always crave in a slaw. The creamy dressing, with a touch of honey and ginger, ties everything together beautifully. It’s quick to prepare, endlessly versatile, and always gets compliments. Plus, it adds gorgeous color and texture to any fall meal. Apple Cranberry Coleslaw

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cabbage (about 6–7 cups or one 14-ounce bag coleslaw mix)
1 large apple, chopped (Gala or Honeycrisp work great)
½ cup dried cranberries
½ cup chopped walnuts
4 green onions, thinly sliced

For the dressing:

¾ cup mayonnaise
¾ cup sour cream
¼ cup honey
¾ teaspoon ground ginger

Directions

In a large bowl, I combine the shredded cabbage, chopped apple, dried cranberries, chopped walnuts, and sliced green onions.
In a separate smaller bowl, I whisk together the mayonnaise, sour cream, honey, and ground ginger until smooth.
I pour the dressing over the cabbage mixture and toss everything together until well coated.
I cover the bowl and let it chill in the refrigerator for at least 30 minutes to allow the flavors to blend.
Before serving, I give it a quick stir and sometimes add a few extra cranberries or apple slices on top for presentation.

Servings and timing

This recipe makes about 6 servings as a side dish. It takes only 10 minutes to prepare, and I like to chill it for 30 minutes before serving to let the flavors come together.

Variations

Sometimes I swap the walnuts for pecans or sunflower seeds depending on what I have on hand. If I want extra sweetness, I use honey-roasted nuts. I’ve also made this with dried cherries instead of cranberries for a slightly different flavor. When I want a bit more zing, I add a splash of apple cider vinegar or lemon juice to the dressing.

Storage/Reheating

This coleslaw keeps well in the fridge for up to 3 days. I store it in an airtight container, and if the mixture starts to release too much moisture, I give it a quick stir and add a spoonful of mayo to freshen it up. It’s best served cold and doesn’t need reheating.

FAQs

Can I make this ahead of time?

Yes, I often make it the night before. It tastes even better after sitting in the fridge for a few hours.

What kind of apple works best?

I usually go with Gala or Honeycrisp because they’re crisp and sweet, but any firm apple will work well.

Can I use Greek yogurt instead of sour cream?

Yes, I’ve used plain Greek yogurt and it works great—adds a bit of tang and keeps it lighter.

Is this slaw gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure to check your labels, especially on the mayo and sour cream.

Can I use fresh cabbage instead of bagged mix?

Definitely. I sometimes shred a mix of green and red cabbage for extra color and texture.

Conclusion

Apple Cranberry Coleslaw is the kind of side dish I can bring to just about any event and know it’ll be a hit. It’s fresh, easy, and filled with flavors that fit right into the fall season—or any time I’m craving something crisp and creamy. Whether it’s a holiday dinner or a casual lunch, this coleslaw brings color, crunch, and just the right touch of sweetness to the table.