Apple Coleslaw with Cranberries and Pecans

As someone who bakes and cooks from the heart, I always look for recipes that blend simplicity with flavor. One afternoon, while prepping for a small family barbecue, I wanted a cold side dish that felt fresh, crunchy, and different from the usual creamy coleslaw. That’s how this Apple Coleslaw with Cranberries and Pecans became a staple at my table. It started as an experiment and quickly turned into a favorite—sweet apples, tangy cranberries, nutty pecans, all brought together with a light, creamy dressing. It’s that kind of recipe that surprises you with how good it turns out.

You’ll love this Apple Coleslaw because it’s more than just a salad—it’s a mix of colors, textures, and tastes. The crisp cabbage keeps it refreshing, while the apples and cranberries add natural sweetness and the pecans give a satisfying crunch. It’s great for weekday lunches, potlucks, or even as a topping on grilled chicken sandwiches. Each bite is vibrant and well balanced, with a slightly sweet, tangy dressing that doesn’t overpower.

What makes this recipe truly versatile is how easy it is to tweak. Want it lighter? Use Greek yogurt instead of mayo. No candied pecans? Regular toasted nuts work just fine. You can even swap out the dried cranberries for raisins or chopped dates. It adapts to seasons and pantry ingredients without losing its appeal.

And best of all, it’s budget-friendly. With a few pantry staples and some fresh produce, you’ll have a side dish that looks and tastes gourmet without the price tag. Plus, it makes use of simple ingredients like cabbage, apples, and vinegar—items that are often already on hand.

Ingredients for Apple Coleslaw with Cranberries and Pecans:

• ¼ cup mayonnaise

• 2 tablespoons balsamic vinegar

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons maple syrup

• ½ teaspoon kosher salt, plus more if needed

• ¼ teaspoon black pepper, plus more if needed

• 4 cups shredded green cabbage (from about ½ head of cabbage)

• 1 large apple, cut into matchsticks (any variety works well)

• ½ cup thinly sliced red onion (from about ½ of a medium onion)

• ½ cup dried cranberries (sweetened preferred)

• 2 tablespoons chopped fresh parsley

• ½ cup candied pecans, chopped (toasted pecans or walnuts can be used as alternatives)

  Making this Apple Coleslaw with Cranberries and Pecans is incredibly simple, and the results are consistently impressive. I often prepare it ahead of time to let the flavors deepen, and it still tastes fresh hours later. Whether you’re putting it together for a quick lunch or a family dinner, the steps are straightforward.

  How to Make This Recipe

  To start, grab a large mixing bowl. In this bowl, you’ll whisk the base of the dressing. Add ¼ cup of mayonnaise, 2 tablespoons of balsamic vinegar, and 2 tablespoons of extra-virgin olive oil. Next, pour in the 2 tablespoons of maple syrup. Sprinkle in ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Whisk everything together until it’s smooth and creamy. This combination forms a dressing that’s tangy, slightly sweet, and creamy without being heavy.

  Once the dressing is ready, it’s time to add the fresh ingredients. Toss in 4 cups of shredded green cabbage. You can shred it with a knife or use a food processor for speed. Then, take 1 large apple and slice it into thin matchsticks. I usually leave the peel on for extra color and texture. Any apple variety will work, but I prefer something crisp like Fuji or Honeycrisp.

  Now, add the apple slices to the bowl. Follow this with ½ cup of thinly sliced red onion. I like slicing it very finely so it blends in without overpowering the other flavors. After that, add ½ cup of dried cranberries for a burst of sweetness. Mix in 2 tablespoons of chopped fresh parsley to add a fresh, herby layer. Finally, chop ½ cup of candied pecans and add them to the bowl.

  Step-by-Step Instructions for Making:

  1. In a large bowl, whisk together the ¼ cup mayonnaise, 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 2 tablespoons maple syrup, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until fully blended.

  2. Add the shredded cabbage, matchstick apples, thinly sliced red onion, dried cranberries, chopped parsley, and chopped candied pecans to the bowl.

  3. Using tongs or two large spoons, gently toss everything until all ingredients are evenly coated with the dressing.

  4. Taste the coleslaw and adjust seasoning by adding a pinch more salt or pepper if needed.

  5. Serve it immediately for a fresh crunch, or refrigerate for about 30 minutes to let the flavors meld.

  Quick and Easy

  This recipe comes together in under 15 minutes, especially if your cabbage is pre-shredded. There’s no cooking involved, no unusual tools required, and cleanup is minimal. It’s perfect when you need something last-minute but don’t want to compromise on taste.

  Customizable

  What’s wonderful about this coleslaw is that you can make it your own. Prefer a tangier flavor? Add a teaspoon of apple cider vinegar. Need to make it dairy-free? Use a plant-based mayonnaise. If you’re not into cranberries, swap them out for golden raisins or chopped dried apricots. You can even turn this into a full meal by adding grilled chicken on top.

  Crowd-Pleasing

  Every time I serve this, someone asks for the recipe. The mix of familiar ingredients with a fresh twist is always a hit. It’s colorful, crunchy, and offers a nice contrast to rich grilled meats or sandwiches. The sweetness from the apples and cranberries draws people in, while the pecans and tangy dressing keep each bite interesting. Whether you’re cooking for two or ten, it fits right in.

  FAQs

  Can I make this coleslaw ahead of time?
  Yes, you can! In fact, I often prepare it 30 minutes to 1 hour before serving. This gives the ingredients time to absorb the dressing without becoming soggy. If you want to make it more than a day in advance, keep the dressing and dry ingredients separate until you’re ready to serve.

  Which type of apple works best for this recipe?
  Any crisp apple will work well. I usually choose Honeycrisp, Fuji, or Gala because they’re sweet and hold their shape. For a tart touch, Granny Smith is also a good option.

  What if I don’t have candied pecans?
  No problem at all. You can use toasted pecans, walnuts, or even sunflower seeds as an alternative. If you want extra sweetness, toss the nuts in a little maple syrup and toast them briefly in a pan.

  Can I substitute the mayonnaise with something else?
  Absolutely. If you’re looking for a lighter or dairy-free option, Greek yogurt or vegan mayo can be used. Just make sure the consistency stays creamy, not too thick.

  How long will the leftovers last?
  Stored in an airtight container in the fridge, this coleslaw stays fresh for up to 2 days. After that, the texture may soften too much, but the flavor remains great.

  Is this recipe gluten-free?
  Yes, all the ingredients listed are naturally gluten-free. Just double-check your mayonnaise and dried cranberries to be certain they contain no added gluten.

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  Apple Coleslaw with Cranberries and Pecans

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  This Apple Coleslaw with Cranberries and Pecans is a crunchy, creamy, and colorful twist on traditional coleslaw. With sweet apples, tangy cranberries, toasted pecans, and a smooth maple-balsamic dressing, it’s the perfect side dish for BBQs, lunches, and festive meals. Quick to prepare and easy to customize, it’s always a crowd-pleaser.

  • Total Time: 15 minutes
  • Yield: 4–6 servings 1x

  Ingredients

  Scale 1x2x3x

  • ¼ cup mayonnaise

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons maple syrup

  • ½ teaspoon kosher salt (plus more if needed)

  • ¼ teaspoon black pepper (plus more if needed)

  • 4 cups shredded green cabbage (from about ½ head)

  • 1 large apple (cut into matchsticks)

  • ½ cup thinly sliced red onion (about ½ medium onion)

  • ½ cup dried cranberries (sweetened)

  • 2 tablespoons chopped fresh parsley

  • ½ cup candied pecans (chopped)

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  Instructions

  • In a large mixing bowl, whisk together mayonnaise, balsamic vinegar, olive oil, maple syrup, salt, and pepper until smooth.

  • Add shredded cabbage, apple matchsticks, red onion slices, dried cranberries, chopped parsley, and candied pecans.

  • Toss everything together using tongs or two large spoons until the dressing evenly coats the mixture.

  • Taste and adjust the seasoning as needed.

  • Serve immediately or refrigerate for 30 minutes to blend the flavors.

  Notes

  • Use any crisp apple variety for best texture.

  • Substitute candied pecans with toasted nuts or seeds if preferred.

  • Greek yogurt or vegan mayo can replace mayonnaise.

  • Recipe is naturally gluten-free if all packaged ingredients are certified gluten-free.

  • Add grilled chicken for a hearty salad version.

  • Author: Layla
  • Prep Time: 15 minutes