This Fresh Cranberry Coleslaw brings a tasty, crunchy twist to your table this fall. With crisp cabbage, juicy cranberries, and a tangy dressing, it’s refreshing and colorful!
Honestly, it’s a perfect side for Thanksgiving dinner! I love how the sweet-tart cranberries pop in every bite. It’s so easy to whip up, you’ll have more time to enjoy time with family!
Key Ingredients & Substitutions
Green and Red Cabbage: Both types of cabbage add crunch and color to the coleslaw. If you can’t find red cabbage, you can use more green cabbage instead or add some chopped kale for extra nutrients.
Carrots: Shredded carrots bring sweetness and color. Baby carrots can be used if you don’t have fresh ones; just chop them finely.
Cranberries: Dried cranberries give a sweet and tart flavor. If you want a less sweet option, go for unsweetened dried cranberries or chopped apples for a fresh twist.
Sunflower Seeds: They add a nice crunchy texture. If allergies are a concern, pumpkin seeds or chopped nuts like walnuts or pecans will also work well.
Mayonnaise: A creamy base for the dressing. Greek yogurt is a healthy substitute if you need a lighter option. You could also try vegan mayo for a dairy-free version.
What’s the Best Way to Cut the Cabbage and Vegetables?
Getting the right texture in your coleslaw is all about how you cut the veggies. For a great crunch, finely shred the cabbage and carrots.
- For the cabbage, cut it in half, remove the core, and then slice thinly. A sharp knife or mandoline makes this easier.
- For the carrots, peel them first and use a box grater or food processor to shred them quickly.
- Slice the green onions thinly on a diagonal for a nice presentation.
All of this will help you create a beautiful, colorful coleslaw that everyone will love! Enjoy preparing your dish!
Fresh Cranberry Coleslaw Recipe for Fall
Ingredients You’ll Need:
For the Slaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced green onions (scallions)
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
How Much Time Will You Need?
This tasty Fresh Cranberry Coleslaw takes about 15 minutes to prepare, plus at least 30 minutes of chilling time in the fridge to let the flavors blend together. It’s quick, easy, and perfect for a fall gathering!
Step-by-Step Instructions:
1. Mix the Main Ingredients:
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots. These colorful veggies create a beautiful base for your coleslaw. Get ready to enjoy the crunch!
2. Add Crunch and Flavor:
Now, add the sliced green onions, dried cranberries, and sunflower seeds to the bowl. Gently toss all the ingredients together so they’re nicely mixed. This step brings lots of textures and flavors to your slaw!
3. Prepare the Dressing:
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), salt, and black pepper. Whisk until the dressing is smooth and everything is well combined.
4. Combine and Coat:
Pour the dressing over the cabbage mixture, then toss everything together again. Make sure all the veggies are coated evenly with that delicious dressing! It’s okay to get your hands in there if you like!
5. Chill Out:
Let the coleslaw chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to blend and the cabbage to soften slightly, making each bite even better.
6. Serve and Enjoy!:
When you’re ready to serve, dish up the coleslaw chilled. It’s a perfect fresh and crunchy addition to your fall meals. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Fresh Cranberries Instead of Dried?
While dried cranberries are recommended for their sweetness and texture, you can experiment with fresh cranberries! However, keep in mind that they are tart, so consider adding a bit more honey or maple syrup to balance the flavors.
How Long Will Leftover Coleslaw Last?
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a quick stir before serving, as the dressing may settle a bit.
Can I Make This Coleslaw Ahead of Time?
Absolutely! Prepare the coleslaw a day in advance and store it in the refrigerator. It actually tastes better after sitting for a while, as the flavors meld together!
What Can I Use Instead of Mayonnaise for a Lighter Option?
If you’re looking for a lighter or healthier option, try substituting mayonnaise with Greek yogurt, or use a mix of yogurt and a bit of mustard for added flavor. You can also opt for a vegan mayo if you prefer a plant-based version.
