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A bowl of healthy apple cranberry coleslaw recipe with yogurt dressing on a white background.

Apple Cranberry Coleslaw

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 4 cups Green cabbage shredded
  • 2 large Apples Granny Smith or Honeycrisp, julienned
  • 1 cup Carrots shredded
  • 1/2 cup Dried cranberries
  • Dressing:
  • 1/2 cup Greek yogurt plain, full-fat or 2%
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Lemon juice
  • 1 tbsp Honey
  • Salt and black pepper to taste

Method
 

  1. Prepare Produce: Shred the cabbage and carrots into a large mixing bowl. Slice apples into thin matchsticks and add to the bowl.
  2. Add Sweetness: Toss in the dried cranberries.
  3. Whisk Dressing: In a small jar or bowl, combine Greek yogurt, olive oil, lemon juice, honey, salt, and pepper. Whisk until creamy and emulsified.
  4. Toss: Pour the yogurt dressing over the cabbage mixture. Use tongs to toss everything until the fruit and vegetables are well coated.
  5. Chill: Refrigerate for at least 30 minutes before serving for best results.

Notes

  • Prevent Browning: Toss julienned apples in the lemon juice before mixing with the cabbage to keep them bright and white.
  • The 30-Minute Rule: Let the slaw sit in the fridge for at least 30 minutes; this softens the cabbage fibers slightly without losing the crunch.
  • Yogurt Choice: Use Greek yogurt specifically. Regular yogurt is too thin and will make the coleslaw watery.
  • Texture Control: For a finer "deli-style" texture, use a mandoline for the cabbage. For a heartier "crunch-style," hand-slice with a chef's knife.
  • Honey Adjustment: If using very sweet apples (like Fuji), reduce honey to 1/2 tablespoon to maintain the tangy balance.