Apple Coleslaw With Cranberries and Pecans Recipe
This Easy Apple Coleslaw with Cranberries and Pecans is a vibrant, no-cook side dish that brings a delightful crunch and sweet-tart flavor to any table. Through extensive testing, I’ve perfected a creamy, tangy dressing that perfectly coats the crisp cabbage and juicy apple without becoming soggy. It’s a guaranteed crowd-pleaser that comes together in under 20 minutes.
PrintApple Coleslaw with Cranberries and Pecans
Ingredients
Scale
- ¼ cup mayonnaise
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- ½ teaspoon kosher salt plus more if needed
- ¼ teaspoon black pepper plus more if needed
- 4 cups shredded green cabbage (from about ½ head of cabbage)
- 1 large apple cut into matchsticks (any kind will work)
- ½ cup thinly sliced red onion (from about ½ of a medium onion)
- ½ cup dried cranberries (I used sweetened)
- 2 tablespoons chopped fresh parsley
- ½ cup candied pecans chopped (see notes for alternatives)
Instructions
- In a large bowl, whisk together the ¼ cup mayonnaise, the 2 tablespoons balsamic vinegar, the 2 tablespoons extra-virgin olive oil, the 2 tablespoons maple syrup, the ½ teaspoon kosher salt, and the ¼ teaspoon black pepper until smooth.
- Add the 4 cups shredded green cabbage, the 1 large apple sliced into matchsticks, the ½ cup thinly sliced red onion, the ½ cup dried cranberries, the 2 tablespoons chopped fresh parsley, and the ½ cup candied pecans, chopped.
- Use tongs to mix everything together well. Taste and adjust seasoning if necessary. Serve immediately, or cover and refrigerate for about 30 minutes to allow flavors to blend together.
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