Ingredients
- Shredded Cabbage: 6 cups
- Granny Smith Apple: 1 large, diced
- Dried Cranberries: 1/2 cup
- Mayonnaise: 1/2 cup
- Apple Cider Vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Celery Seed: 1/4 teaspoon
Instructions
- Step 1: In a large bowl, combine the shredded cabbage, diced apple, and dried cranberries.
- Step 2: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed until smooth.
- Step 3: Pour the dressing over the cabbage mixture.
- Step 4: Toss well to ensure all ingredients are evenly coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- To prevent a soggy coleslaw, store in an airtight container and drain any excess liquid before serving leftovers.
- This coleslaw is best served chilled; reheating is not recommended as it will affect the texture.
- Apple cranberry coleslaw is a delicious side dish with grilled chicken or pulled pork sandwiches.
- For a brighter flavor, toss the diced apple with a squeeze of lemon juice before adding it to the cabbage mixture to prevent browning and add a bit of extra zing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American