This Apple Cranberry Coleslaw is so easy to make and absolutely delicious. Made with tangy dried cranberries, sweet apples, crunchy maple roasted pecans, and a creamy vegan oil-free no-mayo dressing, this dish will be a hit at any gathering.
I love coleslaw and eat it year-round. But, for the holidays? Yes, yes, and yes! This apple cranberry coleslaw with maple roasted pecans will blow yo’ mind. You will never look at coleslaw the same way ever again!
This recipe gives you the best of the food worlds. It’s crunchy, tart, sweet, and just a little salty. And, it all comes together with a delicious no-mayo dressing that’s tangy, smooth, and super creamy. Are you ready? Let me show you how it’s done, my friend!
This recipe is super simple. But, it does help to have a couple of the ingredients already prepared before you start. Specifically, the dried cranberries. You can use the store bought ones, but remember they are loaded with sugar and oil.
- two bags of premixed coleslaw
- 1 large apple (Gala or Honeycrisp)
- dried cranberries
- maple roasted pecans
- cashew mayo
- apple cider vinegar
- maple syrup
- salt to taste
Time needed: 15 minutes.
This Apple Cranberry Coleslaw with Maple Roasted Pecans recipe is so easy to make. Tangy dried cranberries, sweet apples, crunchy maple roasted pecans, and a tangy, creamy no-mayo dressing make this a dish everyone will love.
- Make The Salad
Add the slaw mix, apple, cranberries, and pecans to a large mixing bowl and toss to combine.
- The Dressing
- Make The Slaw
Pour the dressing over the slaw mix and toss until everything is well combined.
So, that’s it! A delicious and unexpected holiday side dish with your favorite holiday flavors.
🍽 How To Serve Apple Cranberry Coleslaw
You can serve this as a normal side dish or a salad. But, this apple cranberry coleslaw pairs wonderfully with all your holiday dishes. A few of my favorites to serve this recipe with are:
💭 Top Tips
- Be sure to use sweeter, crunchier apples for this recipe. Softer apples, like Macintosh, will get mushy very quickly. Yuck!
- If you don’t have time to prepare the dried cranberries you can use raisins. I would not use store-bought dried cranberries because they are saturated with sugar and oil.
- Use raw pecans if you don’t have a batch of maple roasted pecans already made.
- Feel free to make your own coleslaw mix if you prefer. I simply like the convenience of a premixed bag.
Cranberry Coleslaw FAQ
Yes! I like to make it a couple of hours before I serve it so it has to time to set up and allow the flavors to meld.
Leftovers will keep for several days in the fridge. But, it’s best when served fresh.
Absolutely! The recipe as written will feed a significant gathering. But, you can very easily cut it in half to accommodate your own needs.
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This recipe is inspired by my dear friend, Donya, at A Southern Soul.Print