Apple Cranberry Coleslaw
Prep Time: 15 minutesChill Time: 30 minutesTotal Time: 45 minutesServings: 6–8Ingredients4 cups green cabbage, finely shredded1 cup red cabbage, finely shredded1 cup carrots, shredded1 large crisp apple, thinly sliced or cut into matchsticks¾ cup dried cranberries½ cup mayonnaise2 tablespoons apple cider vinegar1–2 tablespoons honey1 tablespoon fresh lemon juice½ teaspoon salt¼ teaspoon black pepper½ cup chopped pecans or walnuts, optionalInstructionsPrepare the vegetables: Add the shredded green cabbage, red cabbage, and carrots to a large mixing bowl.Add the apple: Core and thinly slice the apple. Toss it with a little lemon juice to help prevent browning, then add it to the cabbage.Add the cranberries: Stir the dried cranberries into the cabbage and apple mixture.Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, lemon juice, salt, and black pepper until smooth.Combine: Pour the dressing over the coleslaw and toss gently until everything is evenly coated.Chill: Cover and refrigerate for about 30 minutes to allow the flavors to blend.Serve: Add chopped pecans or walnuts just before serving for extra crunch. Toss once more and serve chilled.TipsGranny Smith gives your coleslaw a tart flavor, while Honeycrisp makes it slightly sweeter.Add the dressing gradually so the coleslaw doesn't become overly creamy.For extra crunch, wait until serving time to add the nuts.You can replace some of the mayonnaise with plain Greek yogurt for a tangier dressing.StorageStore leftover Apple Cranberry Coleslaw in an airtight container in the refrigerator. For the best flavor and crunchy texture, enjoy it as fresh as possible.