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Coleslaw with Cranberries

This vibrant and crunchy coleslaw with cranberries adds a sweet and tangy twist to the traditional recipe, making it an ideal side dish for any gathering.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cabbage and Fruits
  • 4 cups shredded cabbage A mix of green and red cabbage is recommended for color.
  • 1 cup dried cranberries Make sure they are plump; soak in warm water or orange juice if needed.
  • 1 cup toasted walnuts or pecans Toast lightly in a dry pan for added flavor.
Creamy Dressing
  • 1 cup mayonnaise Can be substituted with Greek yogurt or sour cream for a lighter option.
  • 2 tablespoons apple cider vinegar Essential for cutting through the creaminess.
  • 1 teaspoon celery seed Adds authentic deli flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Adjust to taste.
  • 1 tablespoon sugar or honey Helps balance flavors.

Method
 

Preparation
  1. Salt the shredded cabbage and let it drain in a colander for about an hour to remove excess water.
  2. In a large bowl, combine the drained cabbage, dried cranberries, and toasted walnuts or pecans.
  3. In a separate bowl, mix mayonnaise, apple cider vinegar, celery seed, salt, black pepper, and sugar or honey until smooth.
Assembly
  1. Just before serving, add the dressing to the cabbage mixture and toss well to coat.
  2. Serve chilled for the best taste and texture.

Notes

For extra flavor, feel free to experiment with diced apples, pineapple chunks, or fresh herbs. Always dress the coleslaw just before serving to maintain its crunch.