You know that glorious moment when your holiday table is bursting with flavor, but you need *just one more dish* that brings brightness and crunch? This Holiday Cranberry Coleslaw is it. It’s zippy, colorful, and plays beautifully with all the comforting mains. Plus, you can toss it together in minutes—which is a gift in itself during the holiday season. Let’s make things merry and delicious, shall we?
Why You’ll Love This Recipe
This coleslaw has become a holiday staple in our house—and not just because it comes together faster than Santa slides down a chimney. It’s vibrant, creamy, a little sweet, a little tangy, and yes, even a bit crunchy and festive too!
- Festive & fresh: Bursting with cranberries, apples, and citrusy notes
- Quick to make: Just chop, whisk, and toss
- Great for early prep: Make it ahead and let those flavors mingle
- Balance on the plate: Adds a refreshing crunch to heavier holiday dishes
- Customizable: Dairy-free, nut-free, vegan…you name it, we can tweak it!
Ingredients Breakdown
Essentials
- 4 cups green cabbage, shredded (about ½ a medium head)
- 2 cups red cabbage, shredded (about ½ a medium head)
- 1 cup carrot, shredded
- ½ cup red onion, thinly sliced
- ½ cup fresh cranberries, halved or roughly chopped
- ½ cup dried cranberries (cranberry- or orange-infused are perfect!)
- ½ cup diced apple (Granny Smith or Honeycrisp)
- ½ cup toasted walnuts or pecans, roughly chopped
Dressing (creamy option)
- ¾ cup mayonnaise (or ½ cup mayo + ¼ cup Greek yogurt)
- ¼ cup plain yogurt (optional, for extra creaminess)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup (adjust to taste)
- 1 teaspoon Dijon mustard
- Zest of ½ orange
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- Optional: pinch of cinnamon or allspice for holiday warmth
- Optional: 1 tablespoon poppy seeds, for garnish
Dressing (dairy-free option)
- ¾ cup vegan mayo or ¾ cup thick coconut yogurt + ¼ cup almond milk (as needed for texture)
- All other dressing seasonings stay the same
Pro Tips
- Toast your nuts in a dry skillet over medium heat for 4–5 minutes until fragrant.
- Soak dried cranberries in orange juice for 5–10 minutes to plump them up.
- Leave out apples until just before serving if making ahead to avoid browning.
Step-by-Step Instructions
- Prep the produce: Shred the cabbages and carrots, slice the onion, dice the apple, and chop cranberries and nuts.
- Mix the slaw base: In a large bowl, mix together green cabbage, red cabbage, carrots, red onion, fresh and dried cranberries, apples, and toasted nuts.
- Make the dressing: In a separate bowl, whisk together mayo, yogurt (if using), vinegar, honey, Dijon, orange zest, salt, pepper, and optional holiday spices. For the dairy-free version, use vegan mayo or coconut yogurt and thin as needed.
- Toss it together: Pour the dressing over the slaw mixture and toss until everything is coated evenly. Adjust seasoning as needed—add more honey for sweetness or vinegar for tanginess.
- Let it rest (optional): For deeper flavor, let coleslaw rest for 10–15 minutes or refrigerate up to a day ahead.
- Serve and garnish: Transfer to a serving bowl and sprinkle with poppy seeds, extra cranberries, or a touch more orange zest for that sparkly finish!
Chef’s Tips and Tricks
- For ultra-crunch, add apples just before serving.
- Chop cranberries roughly to avoid big tart chunks in one bite.
- Taste the dressing on a small scoop of slaw before mixing it all together—you can always adjust right there!
- Short on time? Use pre-shredded cabbage mix and jazz it up with the rest.
Recipe Variations and Serving Suggestions
- Make it vegan: Use vegan mayo or thick dairy-free yogurt in the dressing.
- Nut-free option: Swap in roasted seeds like pumpkin or sunflower for crunch.
- Festive touch: Add pomegranate seeds for even more holiday sparkle.
- Perfect pairing: Serve alongside roast turkey, glazed ham, or leftover sandwiches the next day.
- Flavor boost: Stir in a spoonful of leftover cranberry sauce—seriously dreamy!
FAQs
Can I make this coleslaw ahead of time?
Yes! You can make the dressing and chop the veggies up to 1 day ahead. Just store separately and toss together before serving for best crunch.
How do I keep the apples from browning?
Add them just before serving, or toss in a little lemon or orange juice before mixing into the slaw.
Can I use bagged coleslaw mix?
Absolutely. This recipe works great as a “dump, stir, and dress” side dish. Just add cranberries, apple, nuts, and dressing to elevate it.
Recipe Card
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Ingredients:
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- ½ cup red onion, thinly sliced
- ½ cup fresh cranberries, chopped
- ½ cup dried cranberries
- ½ cup diced apple
- ½ cup toasted walnuts or pecans
- ¾ cup mayonnaise (or ½ mayo + ¼ Greek yogurt)
- ¼ cup plain yogurt (optional)
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Zest of ½ orange
- Salt and black pepper, to taste
- Optional: pinch of cinnamon
- Optional: poppy seeds for garnish
Instructions:
- Combine shredded veggies, fruits, and nuts in a large bowl.
- Whisk all dressing ingredients in a separate bowl.
- Pour dressing over slaw and toss to coat evenly.
- Let rest or refrigerate, then garnish and serve.
Nutrition: ~210 calories per serving
If you try this Holiday Cranberry Coleslaw, I’d *love* to hear about it! Leave a comment below or tag me on Instagram @TheKitchensAid so I can cheer you on from my kitchen to yours. Happy holiday feasting, friend!
