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Creamy & Zesty Apple Cranberry Coleslaw with Maple-Dijon Dressing

Close-up of a white bowl filled with creamy apple cranberry coleslaw, featuring shredded cabbage, carrots, and dried cranberries.
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Make this crisp, refreshing apple cranberry coleslaw with a creamy, tangy maple-Dijon dressing. It is a simple side dish perfect for weeknight meals or holiday gatherings.

Ingredients

Scale
  • 1 bag (14 oz) coleslaw mix (shredded cabbage and carrots)
  • 1 large Granny Smith apple, cored and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1/2 cup mayonnaise
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine the coleslaw mix, chopped apple, dried cranberries, and chopped nuts.
  2. In a separate small bowl, whisk together the mayonnaise, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. This creates your tangy coleslaw dressing.
  3. Pour the dressing over the cabbage mixture.
  4. Toss everything together until the vegetables and fruit are evenly coated with the dressing.
  5. Cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.

Notes

  • For a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.
  • If you prefer a less sweet slaw, reduce the maple syrup to 1 tablespoon.
  • This coleslaw tastes best when made a few hours ahead, but do not prepare it more than one day in advance for maximum crunch.

Nutrition

Find it online: https://devourdish.com/apple-cranberry-coleslaw-recipe/