Coleslaw with Apples, Cranberries and Almonds

Get ready to fall in love with coleslaw all over again—this one’s got a sweet-tart twist! Juicy diced apples, crunchy slivered almonds, and pops of dried cranberries make this slaw anything but ordinary.

I probably make coleslaw about 4 times during the summer. I always make it when I’m making pulled pork (a) because you can’t have pulled pork without coleslaw and (b) it’s THE BEST pulled pork recipe I’ve ever created.

But I wanted to change things up a bit, and I know this may sound like an odd combination, but I decided to add dried cranberries, crunchy bits of apples and slivered almonds. Then I added Greek yogurt to the base because I really like that tang. I have to admit, it came out better than I planned!

INGREDIENTS NEEDED:

• Prepackaged coleslaw mix or shredded cabbage
• Red apple, cut into small chunks or slices
• Slivered almonds
• Dried cranberries

For the dressing:

• Greek yogurt
• Mayonnaise
• Honey
• Apple cider vinegar
• Finely diced onion
• Poppy seeds (optional)
• Salt and freshly ground black pepper

HOW TO MAKE APPLE CRANBERRY COLESLAW:

Here’s how I make this coleslaw, and let me tell you, it’s super easy and totally worth it!

1. First, I grab a prepackaged coleslaw mix or shred some cabbage if I’m feeling extra ambitious. Then, I toss in crunchy slivers of almonds, sweet dried cranberries, and juicy chunks of red apple.
2. For the dressing, I mix up yogurt and a bit of mayonnaise to get that perfect creamy base. I sweeten it up with a drizzle of honey and add a splash of apple cider vinegar for a tangy kick. I like to finely dice a bit of onion for extra flavor and toss in some poppy seeds.
3. I season everything with a good pinch of salt and freshly ground black pepper. Give it a good mix, and then let it chill in the fridge for a bit. This lets all those flavors meld together beautifully.

Here’s a tip: if you find the dressing too sweet, just add a touch more vinegar to balance it out. And if you want it creamier, adjust the yogurt and mayo to your liking.

I hope you enjoy making and eating this coleslaw as much as I do! It’s one of those recipes that’s easy to whip up, yet it always impresses with its vibrant flavors and textures. Whether you’re serving it at a BBQ, packing it for lunch, or just enjoying it as a refreshing side, I really think you’ll like the changes.

Let me know how it turns out and if you have any twists of your own to add. Happy cooking!

OTHER GREAT SUMMER SIDES:

• Rainbow Macaroni: It’s just so colorful!
• Baked Beans: These beans are so good, they might just convince you to bring them to every meal.
• Zucchini Chocolate Cake: It’s like your secret weapon for getting veggies into dessert without anyone knowing.

COLESLAW WITH APPLES, CRANBERRIES AND SLIVERED ALMONDS
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