Growing up, weekends smelled like cinnamon and apples roasting in the oven, but the real memory that sticks is the crunch of a fresh cabbage slaw sitting beside a platter of roasted chicken at summer picnics. I think of Apple Cranberry Slaw as the bright, tart cousin to the classic coleslaw—lighter, crisper, and somehow more celebratory. It feels like a hello to the season whenever the apples come back into the kitchen. This recipe is incredibly forgiving, which is a lifesaver on busy weeknights: you can prep most of it in advance, then toss everything together in minutes. I always do this when I’m feeding a crowd or when I want something that feels special but doesn’t steal the evening. The first bite—crunch, sweetness, tang, a whisper of cinnamon—will bring a chorus of “yum” from the table. And yes, my kids ask for seconds again and again. It’s a memory you can taste, in a bowl, right now.
What is Apple Cranberry Slaw?
Think of Apple Cranberry Slaw as a bright, crunchy salad基础 built on shredded greens and apples with a cranberry kick and a creamy, tangy dressing. It’s essentially a state-of-mind dish: it wants to be fresh, it wants to travel well, and it wants to be a perfect side that doesn’t require you to turn on the oven. The name itself is a mouthful of fruit-forward charm, and the concept is simple: crisp cabbage provides structure, apples add sweetness and juiciness, cranberries give a tart pop, and a yogurt-lemon dressing ties it all together with a gentle tang. The result is a dish that feels indulgent without being heavy, making it ideal for everything from quick weeknight dinners to weekend potlucks. Think of it as the friendly version of a slaw—less mayo, more brightness, and a lot of texture to keep things interesting. It’s essentially a celebration of contrast: crisp vs soft, sweet vs tangy, creamy vs crunchy.
Why you’ll love this recipe?
What I love most about this Apple Cranberry Slaw is how it brightens the plate without stealing the show from the main course. It’s a dish that works with so many proteins—from roasted chicken to grilled salmon to a hearty veggie burger—and it never feels heavy or one-note. The flavor balance is where the magic happens: the apples bring a subtle sweetness that’s offset by lemony dressing and the dryness of cabbage, while the cranberries offer a tart bite that cuts through richness. For me, the crunch factor is essential—walnuts or pepitas add a satisfying texture that my family associates with special dinners, even on casual nights. And because the dressing is yogurt-based rather than mayo-heavy, this slaw feels lighter and more flexible for guests who aren’t keen on a mayonnaise-forward profile. It’s simple enough to throw together after work, but this recipe also shines at holiday meals, where it acts as a bright, refreshing counterpoint to roasted meats and creamy sides. What I’ve learned over the years is that this Apple Cranberry Slaw tastes better after it rests for a bit; the flavors mingle, the apples stay crisp, and the dressing loosens just enough to velvet the greens without turning watery. This is a lifesaver on busy nights, and it’s become a family favorite that friends beg for after tasting it at a potluck or a backyard barbecue.
How do I make apple cranberry slaw?
Quick Overview
In minutes you can have a vibrant, crunchy slaw ready to serve. The trick is to prep the greens and apples in thin, even slices so they mingle with the dressing without wilting or turning mushy. You’ll whisk a creamy, tangy dressing with lemon and yogurt, fold it through the slaw, and finish with a handful of crunchy add-ins. The beauty is in the balance: tart cranberries, crisp apples, and a dressing that’s bright but not overpowering. This method means you’re never waiting on the oven, and cleanup stays friendly. If you’re new to slaws, think of it as a texture-forward dish: every bite should surprise you with something crunchy, something juicy, and something gently tangy that lingers just a bit on the palate.
Ingredients
For the Slaw Base:
4 cups green cabbage, finely shredded; 2 cups red cabbage, finely shredded; 1 large tart apple (Granny Smith works beautifully) julienned; 1/2 cup dried cranberries; 1/3 cup walnuts, roughly chopped; 2 celery stalks, thinly sliced on the diagonal; 2 tablespoons fresh parsley, chopped
For the Dressing:
1/2 cup plain yogurt (Greek yogurt works great for extra creaminess, or a dairy-free yogurt if you prefer); 2 tablespoons fresh lemon juice; 1 tablespoon honey or maple syrup (adjust to taste); 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper; optional 1 teaspoon apple cider vinegar for extra lift
For the Crunch & Flavor Add-ins:
1/4 cup pepitas or sunflower seeds, lightly toasted if you like; zest of 1/2 lemon; a pinch of cinnamon (optional but lovely in fall and winter); extra chopped herbs (dill or mint both work nicely); a few shavings of parmesan for a savory twist (optional)
Step-by-Step Instructions
Step 1: Gather & Prep
I start by washing the cabbage and celery, then shredding them as finely as I can. A sharp knife or a mandoline makes it feel almost ceremonial, and I love how clean the lines of the cabbage look on the plate. The apples get a quick rinse, then I core them and slice them into thin matchsticks so they’ll mingle with the greens without sinking to the bottom. If you’re worried about browning apples, toss the slices with a teaspoon of lemon juice as you go. This is the trick I picked up after years of late-night chopping—it keeps the color and keeps the fruit from turning odd brownish hues.
Step 2: Mix Dry Ingredients
In a large mixing bowl, I toss the shredded cabbages with the celery and parsley first. The aroma of fresh herbs makes me think of sunny afternoons in the garden. The dried cranberries go in next for that tart-sweet punch. I’m not shy with the walnuts; they add a much-needed briny fat that complements the brightness of the apples. If you’re serving this to kids, you can reduce the cranberries a touch or swap in chopped dried cranberries plus a handful of chopped dried cherries for an extra fruity note.
Step 3: Mix Wet Ingredients
Whisk together the yogurt, lemon juice, honey, Dijon, salt, pepper, and optional cider vinegar. The dressing should be silky, with a gentle tang that isn’t overwhelming. If you like it creamier, add a spoonful more yogurt; if you want it lighter, a little extra lemon juice does the trick. My personal favorite tweak is to add a touch of cinnamon to the dressing during fall months—it gives the entire slaw a cozy warmth that pairs perfectly with roasted poultry.
Step 4: Combine
Pouring the dressing over the slaw can feel like a moment of mild chaos—everything looks so bright and crisp, you’re afraid it’ll get soggy. The trick is to add just enough dressing to coat the leaves and still leave a little dry reserve for later tasting. Use tongs to fold the dressing through the slaw, turning and lifting until every strand of cabbage is lightly coated. If your slaw seems dry after the first toss, drizzle in a bit more dressing and toss again. The goal is glossy, not swimming, with the cabbage retaining its crunch.
Step 5: Prepare Filling
Here, I’m thinking about the apple-cumin moment you get when you bite into a slice with a touch of parsley and the lemon notes in the dressing. The apple slices stay in their crisp state longer if you fold them in near the end, so you can reserve a handful to scatter over the top just before serving for a show-stopping look. If you want to punch up the fruit flavor even more, you can soak a small handful of cranberries in a splash of orange juice for 10 minutes before adding them to the mix.
Step 6: Layer & Swirl
Swirl is the word here. You’re looking for a gentle marbling of dressing through the cabbage, with the apples and cranberries peeking through. Don’t overwork it; you want to keep the apples from turning mushy and the greens from getting wilted. A light sprinkle of lemon zest at this stage can brighten the dish even more, especially if you’re serving it later in the day.
Step 7: Bake
Not applicable for this slaw, but feel free to think of this as Step 7: Chill. If you have time, refrigerate for 20–30 minutes. The flavors will meld, and the dressing will cling to every strand of cabbage rather than pooling in the bottom of the bowl. If you’re in a rush, skip this step—the slaw is delicious immediately, too.
Step 8: Cool & Glaze
Glaze isn’t required here, but a light drizzle of extra lemon juice or a spoonful of yogurt stirred in just before serving can act as a fresh glaze of brightness. If you’re feeling fancy, a tiny pinch of cinnamon mixed into the dressing adds warmth, especially when the weather turns cooler. I’ve done this on quiet weeknights and it makes the dish feel like a little celebration.
Step 9: Slice & Serve
When you’re ready to serve, give the slaw a final toss, taste, and adjust with a pinch more salt or a squeeze of lemon if needed. Transfer to a clean serving bowl, scatter the apple matchsticks over the top, and finish with a handful of toasted nuts and a final sprinkle of lemon zest. The final look should be bright, with jewel-like cranberries tucked among the greens and the apples glistening. I like to serve Apple Cranberry Slaw slightly chilled or at room temperature, depending on the rest of the meal. It’s a crowd-pleaser that looks as good as it tastes and disappears faster than you’d expect.
What to Serve It With
This slaw is a chameleon: it pairs with almost anything, turning weeknight dinners into something a little more festive. It’s also a wonderful bright counterpoint on holiday tables. Here are a few ideas, organized by mood and occasion.
For Breakfast: I love a lightly dressed slaw spooned onto a warm, buttered slice of sourdough with a soft-boiled egg on top. The tang from the yogurt complements creamy yolk and the crispness wakes up the palate. If you’re prepping a brunch, set a small dish of plain yogurt on the side for guests who want extra creaminess, and pair with a strong cup of coffee or chai.
For Brunch: This slaw shines next to a roasted chicken and herb frittata, or as a colorful topping for a fish cake plate. It also makes a terrific light lunch—pile it into a wrap with turkey, or serve alongside a simple avocado toast with flaky salt. A splash of sparkling water with a wedge of lemon completes the scene and keeps things feeling fresh.
As Dessert: A playful idea is to serve a tiny bowl of Apple Cranberry Slaw with a dollop of vanilla yogurt and a pinch of cinnamon, essentially a tangy, crunchy side that brightens a dessert table. It’s not traditional dessert, but it gives a refreshing finish to a heavy feast and is surprisingly refreshing after rich, creamy dishes.
For Cozy Snacks: Think of this slaw as a crunchy, salad-y nibble that goes well with crackers and a soft cheese plate. It also pairs nicely with roasted nuts or a warm cup of tea on a chilly night. The contrast between the cool crunch and the warm beverage is where the comfort lives.
Long story short: Apple Cranberry Slaw is a versatile, crowd-pleasing side that never feels like it’s trying too hard. It’s exactly the kind of dish I reach for in a pinch because it looks gorgeous on the table, travels well in a container, and somehow tastes better after a short chill. If you have guests who aren’t sure about salad, this is the one to pull out—colorful, crisp, and just the right amount of sweet-tresh tart to win them over.
Top Tips for Perfecting Your Apple Cranberry Slaw
These are the little things I’ve learned from making this countless times, and they’re the reason this slaw consistently comes out tasting exactly like I remember from family meals.
Apple Prep: Use a crisp, tart apple for balance (Granny Smith is my go-to). Slice or julienne just before mixing to preserve color and texture. If you’re not serving immediately, toss sliced apples with a splash of lemon juice to prevent browning, then fold them in right before serving so they stay crisp.
Dressings & Balance: The yogurt-based dressing is forgiving, but start with less and add more as needed. If you want more zing, add another squeeze of lemon or a touch more Dijon. For a sweeter finish, a touch more honey can do wonders. If you’re dairy-free, swap in a plant-based yogurt that’s thick and tangy; you may want to add a touch more lemon to compensate for the yogurt’s tang.
Mixing & Texture: Don’t overmix after adding the dressing; you want the leaves to stay crisp. If your slaw looks a little heavy, add a few more shreds of cabbage or a pinch more lemon to lighten it up. Toasting the nuts or seeds adds a richer, deeper flavor that makes the texture pop in every bite.
Swirl Customization: Pattern doesn’t have to be perfect, but color matters. If you want the marbling to look pretty, reserve a handful of apple sticks and cranberries to sprinkle on top just before serving. A light dusting of lemon zest can also give a sunny finish that makes the dish sing on a crowded table.
Ingredient Swaps: Walnuts can be swapped for pecans or almonds for a different texture. Dried cranberries can be swapped for tart cherries or raisins for a different fruit-forward profile. If you like a spicier kick, add a pinch of cayenne in the dressing for an unexpected warmth that’s nothing short of irresistible.
Baking Tips: Not applicable here, but if you’re planning a larger spread, keep a small, separate bowl of the dressing to refresh the slaw after it’s been sitting for a while. The slaw is forgiving, but a little extra dressing right before serving can make it seem freshly made.
Glaze Variations: If you’re feeling fancy, whisk in a little orange zest into the dressing and top with a light drizzle of orange juice. It gives a bright, citrusy finish that complements both apples and cranberries beautifully. This is especially nice if you’re serving the slaw alongside roasted ham or turkey during holiday meals.
Lessons learned: the best Apple Cranberry Slaw is the one you tweak to your own table. I’ve learned to keep the dressing a touch on the light side and let the fruit do the talking. A little crunch on top and a bit of citrus finish the dish perfectly, and it’s remarkable how a simple tweak can make an old classic feel new again.
Storing and Reheating Tips
Here’s how I keep Apple Cranberry Slaw fresh and tasty from fridge to table, without losing the crispness or the bright flavors.
Room Temperature: This slaw tastes best within the first few hours after dressing. If you’ve prepared it ahead of time, you can keep it covered at room temperature for up to 2 hours, but I’d recommend chilling it if you’re not serving right away. The apples will stay crisp and the greens will maintain their structure longer when kept cool.
Refrigerator Storage: Store in an airtight container for up to 3–4 days. The longer it sits, the more the cabbage will soften, so if you’re planning ahead, consider stirring in a little extra lemon juice and a touch of yogurt to brighten the remaining slaw before serving. If you notice any separation in the dressing, give it a quick whisk before serving to restore the creamy coat on the cabbage.
Freezer Instructions: I don’t recommend freezing this slaw. The texture of raw cabbage and apples doesn’t hold up well to freezing, and the yogurt-based dressing can separate upon thawing. It’s best enjoyed fresh or within a few days of making it.
Glaze Timing Advice: If you’re bringing this to a party and you want a glazed finish on top, keep the glaze separate until just before serving. A quick drizzle of a citrus-honey glaze or a light yogurt drizzle adds shine and a bit of extra sweetness, but only right before you serve so the crunch remains intact.
Whether you’re making a big batch for a party or a small family dinner, Apple Cranberry Slaw keeps well and remains reliably delicious. The flavors deepen as the dish rests, and the crunchy textures stay lively enough to keep your guests reaching for seconds.
Frequently Asked Questions
Final Thoughts
Apple Cranberry Slaw is a dish I reach for when I want something that feels bright, wholesome, and just a touch elevated without being fussy. The combination of crisp cabbage, tart apples, and tart-sweet cranberries is a flavor triangle I keep coming back to, season after season. The yogurt dressing keeps it lively and approachable, and the crunch from walnuts and seeds gives your mouth something to chew while you chat with friends and family. I’ve learned that the best version is the one that’s not overworked—fold the dressing in gently, keep the apples slightly crisp, and don’t fear a little extra lemon spark at the end. This recipe has become a staple at Sunday dinners, potlucks, and casual weeknights alike, partly because it’s easy to scale and partly because everyone seems to have a memory associated with it—the smell of citrus, the memory of a sunny picnic, the sight of a vibrant bowl that makes the table feel alive. If you’re bending your week toward a lighter, brighter menu, this Apple Cranberry Slaw deserves a place at the table. I’d love to hear how yours turns out and what tweaks you fall in love with—tell me in the comments, rate the recipe, or share your own variations. Happy baking? Well, happy slaw, too!
Apple Cranberry Slaw
Ingredients
Main Ingredients
- 0.75 cup plain Greek yogurt
- 0.25 cup mayonnaise
- 0.25 cup honey
- 2 tbsp apple cider vinegar
- 0.25 tsp salt to taste
- 0.25 tsp black pepper freshly ground
- 6.5 cups savoy cabbage, shredded
- 1.5 cups matchstick carrots
- 2 large Gala apples, sliced
- 0.5 cup sliced green onions
- 0.75 cup sliced almonds
- 0.75 cup dried cranberries
- 0.75 cup crumbled feta cheese
Instructions
Preparation Steps
- In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth. Season with salt and pepper to taste.
- Toss shredded cabbage, carrots, apples, green onions, almonds and cranberries in a large bowl.
- Pour dressing over cabbage mixture and toss to evenly coat. Serve within a few hours for best crunch.
