Ingredients
Scale
For the Coleslaw Mix:
- 1 (16 oz) bag coleslaw mix (cabbage & carrot blend)
- 1 large crisp apple (like Honeycrisp or Granny Smith), chopped
- 1/2 cup dried cranberries
- 1/3 cup green onions, thinly sliced
- 1/2 cup toasted pecans, chopped (optional)
For the Creamy Maple-Dijon Dressing:
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Make the Dressing: In a medium bowl, whisk together all the dressing ingredients: mayonnaise, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and pepper. (You can make this up to 3 days ahead and store it in a jar in the fridge!)
- Combine Slaw: In your largest serving bowl, add the bagged coleslaw mix, the dried cranberries, the sliced green onions, and the toasted pecans (if using).
- Toss and Serve (Just Before Serving!): Right before you’re ready to eat, chop your apple and add it to the large bowl. Pour the creamy dressing over the top and toss gently until everything is perfectly coated. Serve immediately!
Notes
- The “Dress It Last” Secret (My #1 Rule!): To keep this creamy coleslaw with cranberries perfectly crunchy and not watery, you must wait to toss it with the dressing until the very last minute before serving!
- The Best Apples: This apple cranberry salad is all about the “crunch”! Please use a firm, crisp apple like a Honeycrisp or Granny Smith. Chop it right at the end so it doesn’t brown.
- My Holiday Make-Ahead Plan: This is my lifesaver for a busy Christmas!
- Make the dressing in a jar and keep it in the fridge.
- Combine all the dry ingredients (cabbage mix, cranberries, onions, pecans) in a zip-top bag in your crisper.
- Right before dinner, just chop your apple, dump everything in a bowl, and toss! A fresh, 2-minute side dish!
- Prep Time: 15
- Category: Salad
- Method: No Cook
- Cuisine: American