Cranberry Apple Slaw
This Apple Walnut Coleslaw is a tangy, crunchy, and sweet addition to any meal, perfect for picnics, barbecues, or weeknight dinners!
Servings 8
Calories 378kcal
Ingredients
- 1 cup Mayonnaise
- 1 tablespoon White Vinegar
- 1/4 cup Granulated Sugar
- 1 teaspoon Celery Seeds
- 1 Head Green Cabbage or 2 Bags of Coleslaw Mix thinly slice the cabbage
- 1/2 cup Shredded Carrots
- 1 Apple diced (such as Fuji or Honeycrisp)
- 1 cup Craisins dried cranberries
- 3/4 cup Walnuts roughly chopped
Instructions
- In a small bowl, whisk together the mayonnaise, white vinegar, sugar, and celery seeds until smooth.1 cup Mayonnaise, 1 tablespoon White Vinegar, 1/4 cup Granulated Sugar, 1 teaspoon Celery Seeds
- In a large mixing bowl, add the cabbage (or coleslaw mix), shredded carrots, diced apple, craisins, and walnuts.1 Head Green Cabbage or 2 Bags of Coleslaw Mix, 1/2 cup Shredded Carrots, 1 Apple, 1 cup Craisins, 3/4 cup Walnuts
- Pour the dressing over the cabbage mixture. Toss well to ensure everything is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
Storage and make ahead directions
Make ahead: This homemade coleslaw is the perfect make-ahead dish as the flavors continue to develop as the coleslaw sits. Feel free to make the salad a day or two before you want to serve it. It will keep well for up to 5 days. Freezer: Coleslaw is not ideal for freezing as it will change the texture. Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
Nutrition
Calories: 378kcal | Carbohydrates: 31g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 206mg | Potassium: 309mg | Fiber: 5g | Sugar: 24g | Vitamin A: 1481IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 1mg
