Ingredients
Scale
- 1/2 head green cabbage, shredded
- 1/4 head red cabbage, shredded
- 2 medium carrots, shredded
- 2 Granny Smith apples, cored and diced
- 1 Honeycrisp apple, cored and diced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded green cabbage, red cabbage, carrots, diced Granny Smith apples, diced Honeycrisp apple, dried cranberries, and chopped walnuts or pecans.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until well combined.
- Pour the dressing over the coleslaw mixture and toss gently to coat all ingredients evenly. Adjust seasoning to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important for the best taste and texture.
- Before serving, toss the coleslaw again. Garnish with additional chopped nuts or dried cranberries, if desired. Serve chilled.
Notes
For a creamier coleslaw, use a little more mayonnaise. For a tangier flavor, add a splash more apple cider vinegar. Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The apples may brown slightly, but the flavor will still be great. Substitute maple syrup for honey for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 20g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg