Apple cranberry coleslaw

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I’m obsessed with well-made coleslaws. This apple cranberry coleslaw is my all-time favourite, with tangy green apples and the sweetness from dried cranberries.

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Apple cranberry coleslaw

Apple cranberry coleslaw is hands-down the best coleslaw. That’s because green apples and dried cranberries help balance the sweetness and creaminess of the salad while adding the perfect touch of flavour. Since green apples are so tangy, it cuts through the sometimes overpowering sweetness. Dried cranberries are sweet but they’re also slightly sour. I swear if you haven’t tried this mix, you need it in your life.

The perfect ingredients

I love colourful coleslaw, one that looks really tasty. That’s why I like to use a mix of green and purple cabbage. It looks so nice this way! However, you can also choose to use just one type. Other delicious variations that you can make to this Apple Cranberry Coleslaw is to include toasted seeds and nuts such as poppy seeds, pumpkin seeds, almonds, etc. This coleslaw is a perfect side dish or an ingredient for sandwiches such as my pulled chicken sandwich or in my breaded chicken wrap. To be honest, I can just eat this coleslaw off a bowl with a fork and be very happy indeed.

Thin slices and julienne

The easiest way to make thin slices of any vegetable or julienne them is using a mandolin (this is mine). You can easily find shredded or sliced cabbage and carrots at the supermarket, but you will definitely have to cut your own apple for this Apple Cranberry Coleslaw. I leave the apple un-peeled because you really cannot feel the peel but also it adds a nice spark of colour to the salad. If you prefer, you can use other kinds of apples, but to me green apples add the best taste to this salad.