This Cranberry Walnut Coleslaw is a bright, festive twist on classic slaw crisp cabbage and carrots tossed with sweet-tart dried cranberries, crunchy walnuts, and a creamy honey-apple cider dressing. It comes together in minutes, holds well in the fridge, and adds fresh color and texture to any holiday spread, potluck, or easy weeknight dinner.
Ingredients
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the green cabbage, red cabbage, and grated carrots.
- Add the chopped walnuts and dried cranberries to the bowl. Toss well to evenly distribute the mix-ins.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until completely smooth and creamy.
- Pour the dressing over the cabbage mixture.
- Toss until all of the cabbage, carrots, cranberries, and walnuts are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to slightly soften.
- Before serving, stir the coleslaw, taste, and adjust seasoning with additional salt and pepper if needed. Serve chilled.
Variation
- Use pecans or almonds instead of walnuts for a different nutty flavor and texture.
- Swap part of the mayonnaise with plain Greek yogurt for a lighter, tangier dressing.
- Add a chopped crisp apple or pear for extra sweetness and crunch, or toss in some thinly sliced green onions for a savory edge.
Cooking Notes
- Though there’s no actual cooking, allowing at least 30 minutes of chilling time is important for the flavors to meld and the cabbage to soften slightly.
- If you prefer a crisper slaw, serve after just 15–20 minutes of chilling; for a softer, more marinated texture, chill for a few hours.
- Taste the dressing before adding it to the vegetables and adjust salt, pepper, or honey so it’s well balanced—slightly tangy and lightly sweet.
Serving Suggestions
- Serve alongside roasted turkey, chicken, or ham for a colorful holiday side dish.
- Pile it onto pulled pork sandwiches, turkey sliders, or veggie burgers for crunchy contrast.
- Bring it to potlucks, picnics, or BBQs as a fresh, make-ahead salad everyone can scoop and enjoy.
Tips
- Dry the cabbage and carrots well after washing so the dressing doesn’t get watered down.
- Toast the walnuts briefly in a dry skillet over medium heat to deepen their flavor before chopping.
- If making more than a few hours ahead, keep the nuts separate and stir them in just before serving to maintain maximum crunch.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (including chilling)
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 3 g
- Sodium: 220 mg
Frequently Asked Questions
- Can I make this Cranberry Walnut Coleslaw a day ahead?
Yes, it can be made up to 24 hours in advance. Store covered in the refrigerator and stir well before serving. For best crunch, add the walnuts just before serving. - How long does this coleslaw keep in the fridge?
It will keep for about 3 days in an airtight container. The cabbage will soften over time but the flavors will continue to develop. - Can I make this dairy-free or egg-free?
Yes. Use a vegan or egg-free mayonnaise to make the recipe dairy-free and egg-free while keeping the same creamy texture. - What can I use instead of mayonnaise?
You can use plain Greek yogurt for a lighter option, or a half mayo/half yogurt blend. For a vinaigrette-style slaw, replace mayo with extra apple cider vinegar and a bit of olive oil.
Conclusion
Cranberry Walnut Coleslaw brings color, crunch, and a sweet-tangy twist to any table with almost no effort. Make it ahead, chill, and serve as a fresh side for holidays, potlucks, or busy weeknights. It’s a simple, versatile slaw that tastes as festive as it looks.
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Cranberry Walnut Coleslaw
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free (if ingredients are certified)
Description
This Cranberry Walnut Coleslaw is a bright, festive twist on classic slaw crisp cabbage and carrots tossed with sweet-tart dried cranberries, crunchy walnuts, and a creamy honey-apple cider dressing. It comes together in minutes, holds well in the fridge, and adds fresh color and texture to any holiday spread, potluck, or easy weeknight dinner.
Ingredients
Scale
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the green cabbage, red cabbage, and grated carrots.
- Add the chopped walnuts and dried cranberries to the bowl. Toss well to evenly distribute the mix-ins.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until completely smooth and creamy.
- Pour the dressing over the cabbage mixture.
- Toss until all of the cabbage, carrots, cranberries, and walnuts are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to slightly soften.
- Before serving, stir the coleslaw, taste, and adjust seasoning with additional salt and pepper if needed. Serve chilled.
Notes
- For the best texture, shred the cabbage finely so it absorbs the dressing without becoming soggy.
- Adjust the sweetness by adding more or less honey to suit your taste or the tartness of your cranberries.
- This slaw tastes even better after a few hours in the fridge, making it perfect for prepping ahead.
- If your dried cranberries are very sweet, you may want to reduce the honey slightly.
- Stir again just before serving to redistribute the dressing that may settle at the bottom of the bowl.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Mixed
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210 kcal
- Sugar: 10 g (approx.)
- Sodium: 220 mg (approx.)
- Fat: 16 g (approx.)
- Saturated Fat: 2.5 g (approx.)
- Unsaturated Fat: 13 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 15 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 3 g (approx.)
- Cholesterol: 5 mg (approx.)
Keywords: cranberry walnut coleslaw, festive coleslaw, holiday side dish, cabbage salad, make-ahead salad