Ingredients
- Shredded Cabbage: 6 cups
- Granny Smith Apple: 1 medium, 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 well combined.
- Step 3: Pour the dressing over the cabbage mixture.
- Step 4: Toss gently until all ingredients are evenly coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
- To prevent sogginess, store leftover coleslaw in an airtight container in the refrigerator for up to 2 days.
- This coleslaw is best served chilled and doesn't reheat well, so enjoy it cold!
- Apple Cranberry Coleslaw makes a vibrant side dish for grilled chicken, pork, or even fish tacos.
- For extra flavor, toast the celery seeds lightly in a dry pan before adding them to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American