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 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!
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🥘 Ingredients
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
🔪 Instructions
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
Add the cashew mayo, apple cider vinegar, maple syrup, and salt to a small bowl and whisk until everything is smooth and creamy.
- 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.
Apple Cranberry Coleslaw With Maple Roasted Pecans
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.
- Prep Time: 15 mins.
- Total Time: 15 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- (2) 14–ounce bags of coleslaw mix (just the veggies)
- 1 large apple, chopped (Honeycrisp or Gala)
- 1 cup Shane & Simple Dried Cranberries
- ½ cup Roasted Maple Pecans, chopped (may use raw pecans)
- 1 cup of Shane & Simple Cashew Mayo
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- Salt to taste
Instructions
- Add the slaw mix, apple, cranberries, and pecans to a large mixing bowl and toss to combine.
- To a small mixing bowl add the cashew mayo, apple cider vinegar, maple syrup, and salt. Whisk until everything is smooth and creamy. Pour the dressing over the slaw and toss until everything is completely mixed.
- Serve immediately or cover and let chill in the fridge until you are ready to serve.
Notes
I like to make this and let it chill in the fridge a couple of hours before I serve it.
If you don’t have dried cranberries prepared use raisins.
You can easily cut this recipe in half if you wish to make a smaller dish.
Leftover can be kept in the fridge for several days, but this is best served fresh.
Nutrition
- Serving Size: ½ cup
- Calories: 143
- Sugar: 8.2 g
- Sodium: 57.4 mg
- Fat: 8.9 g
- Carbohydrates: 14.7 g
- Fiber: 2.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg
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So simple! So yummy! I made this for Christmas dinner and everyone loved it! I did buy unsweetened dried cranberries from Trader Joe’s to make it even simpler.😜 And I just made a second batch of the mayo to use on whatever I can think of because it’s really good!! Thank you, Shane!!
I’m so glad you enjoyed it. Thank you!
Shane, I love your recipes and will make this soon. Do you have a healthy substitute for the cashew mayo? I am unable to eat cashews.
Thanks for sharing your recipes with us all!
Mary
Here you go: https://shaneandsimple.com/easy-vegan-tofu-sour-cream/
This recipe looks so easy plus it is flexible so I can make a smaller batch just for my little family. A real plus is having the links to the ‘how to’s’ of the cashew mayo and the dried cranberries. Another Shane and Simple winner!
Just made this wonderful coleslaw. Absolutely delicious. Will make again for sure!
*cabbage, not lettuce! :/
This salad is AMAZING! It’s healthy but tastes like dessert! My whole family of 6 eats almost an entire head of lettuce every time we make this recipe. The first time I made the cranberries, I used our oven…but I have since purchased about 20 pounds of cranberries to dry (and a dehydrator) before the cranberries go out of season. Do not hesitate to make this recipe! It’s the best!!