This Easy Cranberry Coleslaw is a fresh and colorful dish perfect for the holidays! With crunchy cabbage, sweet cranberries, and a creamy dressing, it adds a festive touch to any meal.
The best part? It’s quick to whip up, and you can enjoy it days in advance. I love how the cranberries give it a lovely pop of flavor—your guests will definitely be asking for the recipe! 🎉
Key Ingredients & Substitutions
Cabbage: Green and purple cabbage give this dish great color and crunch. If you can’t find purple cabbage, using all green works too. Some might prefer adding Napa cabbage for a milder taste.
Dried Cranberries: They add sweetness and a pop of flavor. If you want a twist, try using raisins or chopped dried apricots instead. Fresh cranberries can work but will need sweetening.
Sunflower Seeds: For that lovely crunch! If there are nut allergies, pumpkin seeds or even chopped walnuts can be good substitutes.
Mayonnaise: This is the base for the dressing. Greek yogurt can be swapped for a lighter version. For a vegan option, look for vegan mayo.
Honey: It adds sweetness to the dressing. Maple syrup is an excellent alternative if you want a plant-based sweetener.
How Do I Make Sure My Coleslaw Stays Crunchy?
The key to a crunchy coleslaw is to keep the dressing separate until you’re ready to serve. Here are some steps to achieve the best texture:
- Chop the vegetables just before combining them, so they stay fresh and crisp.
- Let the coleslaw sit for a bit after mixing but not too long. Keep it covered in the fridge, and serve it within 1-2 days.
- Sometimes a little salt can draw moisture out of the veggies quickly. Add salt just before serving to prevent wilting.
By following these tips, your coleslaw will remain fresh and crunchy for your holiday meals!
Easy Cranberry Coleslaw Recipe for Holidays
Ingredients You’ll Need:
For the Slaw:
- 4 cups shredded green cabbage (about half a medium head)
- 1 cup shredded purple cabbage (about a quarter of a medium head)
- 1 cup shredded carrots (about 2 medium carrots)
- 1/2 cup chopped celery
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 3 green onions, sliced
For the Dressing:
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and black pepper to taste
How Much Time Will You Need?
This coleslaw takes about 15 minutes to prepare and an additional 30 minutes to chill in the fridge. It’s a quick dish to whip up, making it perfect for any holiday gathering!
Step-by-Step Instructions:
1. Prepare the Veggies:
Start by shredding the green cabbage, purple cabbage, and carrots if you haven’t done so already. Then, chop the celery and slice the green onions. In a large mixing bowl, add the shredded green and purple cabbages, shredded carrots, chopped celery, dried cranberries, sunflower seeds, and sliced green onions. Give everything a good toss so it’s all mixed well.
2. Make the Dressing:
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, and a pinch of salt and black pepper. Keep whisking until the mixture is smooth and creamy. This dressing will bring all the flavors together!
3. Combine and Chill:
Pour the dressing over the veggie mixture. Toss everything together until the vegetables are well coated with the dressing. It’s important to make sure everything is mixed evenly! After that, taste it and add more salt and pepper if needed.
4. Let It Rest:
Cover the bowl with plastic wrap or a lid and place it in the fridge. Let the coleslaw rest for at least 30 minutes. This chilling time helps the flavors blend together nicely and makes for a tastier coleslaw.
5. Serve and Enjoy:
When you’re ready to serve, take the coleslaw out of the fridge. Give it another quick toss and serve it chilled as a delightful side dish for your holiday meals. Enjoy the bright colors and fresh flavors!
FAQ for Easy Cranberry Coleslaw Recipe
Can I Use Fresh Cranberries Instead of Dried?
Yes, but fresh cranberries are much more tart! If you decide to use them, consider adding a little more honey or sugar to balance their sourness. You might want to chop them finely or even cook them briefly with sugar to soften their flavor.
How Can I Make This Recipe Vegan?
To make this coleslaw vegan, simply substitute the mayonnaise with a plant-based mayo or even use cashew cream for a creamier texture. You can also replace honey with maple syrup or agave nectar!
Can I Prepare This Coleslaw in Advance?
Absolutely! You can make the coleslaw up to 24 hours in advance. Just keep it covered in the refrigerator, and it will stay fresh. The flavors will develop even more, making it taste even better!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They will keep for about 3 days. Just give it a good stir before serving it again to refresh the texture!
