Coleslaw with Apple, Cranberries, and Almonds
This coleslaw is light, crunchy, and slightly sweet, combining shredded cabbage with crisp apples, chewy cranberries, and toasted almonds. A tangy yogurt-honey dressing ties everything together, making it perfect as a side for grilled meats, sandwiches, or Mediterranean-inspired meals.
Prep Time: 15 minutes
Cook Time: 5 minutes (for toasting almonds)
Total Time: 20 minutes
Servings: 4
Ingredients
For the Salad:
3 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
1 medium apple, thinly sliced into matchsticks
½ cup dried cranberries
⅓ cup sliced almonds (lightly toasted)
2 medium carrots, julienned or shredded
2 green onions, thinly sliced
For the Dressing:
½ cup plain Greek yogurt
2 tbsp mayonnaise
1 ½ tbsp honey
1 tbsp apple cider vinegar (or lemon juice)
1 tsp Dijon mustard
Salt and black pepper, to taste
Instructions
Toast the almonds: Heat a small skillet over medium heat. Add sliced almonds and toast for 3–4 minutes, stirring until golden and fragrant. Set aside to cool.
Prepare the vegetables: In a large bowl, combine shredded green and red cabbage, carrots, apples, cranberries, and green onions.
Make the dressing: In a separate small bowl, whisk together yogurt, mayonnaise (if using), honey, vinegar, mustard, salt, and pepper until smooth.
Combine: Pour the dressing over the salad mixture and toss well to coat evenly.
Add crunch: Sprinkle the toasted almonds on top just before serving.
Serve: Enjoy immediately for maximum crunch, or chill for 20–30 minutes to let flavors blend.
Notes & Tips
For extra freshness, toss the apple slices with a little lemon juice before mixing to prevent browning.
You can swap almonds for walnuts, pecans, or sunflower seeds.
For a lighter version, skip the mayonnaise and use only Greek yogurt.
Make ahead: Mix everything except almonds and dressing. Add those just before serving to keep crunch.
Frequently Asked Questions
Q: Can I make this coleslaw dairy-free?
A: Yes! Replace Greek yogurt with a dairy-free yogurt alternative and skip the mayo.
Q: How long does it keep?
A: Best enjoyed fresh, but it will stay good for up to 2 days in the fridge. Store almonds separately to avoid sogginess.
Q: Can I use fresh cranberries instead of dried?
A: Dried cranberries give sweetness and chewiness. If using fresh, chop finely and add a bit more honey to balance tartness.
Nutritional Information
Calories: 220
Protein: 6g
Fat: 11g
Carbohydrates: 26g
Fiber: 5g
Sugar: 15g