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 seeds: 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 seeds until smooth.
- Step 3: Pour the dressing over the cabbage mixture.
- Step 4: Toss well to ensure all ingredients are evenly coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- To prevent a soggy slaw, store leftovers in an airtight container in the refrigerator for up to 2 days.
- This coleslaw is best served cold; reheating isn't recommended as it will wilt the cabbage.
- Cranberry apple coleslaw makes a delicious side for grilled chicken or pork chops.
- For extra flavor, toast the celery seeds in a dry pan for a minute before adding them to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American