This slaw is crunchy, sweet, tangy, and just plain fresh. You don’t even need to cook anything—it all comes together in one big bowl. It’s perfect for fall, but honestly, I make it year-round. It’s great as a side, a topping, or even lunch on its own if you’re in a hurry.
Why I Love This Recipe
I made this slaw the first time when I had apples to use up and no lettuce in sight. It ended up being one of my favorite go-to sides. It’s bright, crunchy, and full of flavor.
- Super fast—comes together in under 20 minutes
- No cooking required
- Sweet and tangy combo that always hits
- Stays good in the fridge for days
- Perfect for meal prep, lunchboxes, or quick dinners
Servings: 6
Total Time: 20 minutes
What You’ll Need
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 large apple, julienned or thinly sliced (Honeycrisp or Gala works great)
- ¼ cup dried cranberries
- ¼ cup chopped walnuts (optional)
- 2 tablespoons finely chopped red onion
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- Salt and pepper, to taste
Tools You’ll Need
- Large mixing bowl
- Cutting board
- Sharp knife
- Vegetable peeler
- Grater or food processor
- Measuring spoons
Pro Tips
- Use a firm, crisp apple so it doesn’t go soggy in the slaw
- If prepping ahead, toss apple slices in lemon juice to prevent browning
- Let the slaw chill for 10 minutes before serving—it brings the flavors together
- You can use a bag of pre-shredded cabbage to save time
- Swap out walnuts for sunflower seeds if you need nut-free
Substitutions and Variations
- No mayo? Use Greek yogurt
- No honey? Maple syrup works great
- Vegan? Use vegan mayo and maple syrup
- Nut-free? Skip the walnuts or sub with seeds
- Add-ins? Try chopped celery or a handful of fresh parsley
Make Ahead Tips
This slaw holds up well!
- Make it up to 1 day ahead
- Store in the fridge in an airtight container
- Add apples just before serving if you want them super crisp
Recipe + Instructions
Step 1: Prep the Cabbage and Carrots
In a large mixing bowl, add 2 cups shredded green cabbage and 1 cup shredded carrots. You can use a grater or a food processor for the carrots.
Step 2: Slice the Apple
Slice 1 large apple into thin julienne-style strips or matchsticks. Add it to the bowl with the cabbage and carrots.
Step 3: Add Cranberries, Walnuts, and Red Onion
Add ¼ cup dried cranberries, ¼ cup chopped walnuts (optional), and 2 tablespoons finely chopped red onion to the bowl.
Step 4: Make the Dressing
In a small bowl, whisk together ¼ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon honey, and ½ teaspoon Dijon mustard. Add a pinch of salt and pepper.
Step 5: Mix It All Together
Pour the dressing over the slaw mixture. Use tongs or a spoon to toss everything until evenly coated.
Step 6: Serve and Enjoy
Serve right away or let it chill for 10–15 minutes. Spoon into a bowl for serving.
Macros (Per Serving, based on 6 servings)
- Calories: ~180
- Protein: 1.5g
- Fat: 12g
- Carbs: 18g
- Fiber: 3g
- Sugar: 11g
Why This Recipe Works (Quick Science)
- Cabbage + Acid = Crunch That Lasts
The cabbage stays crunchy even after adding dressing because the acidity from vinegar keeps it from going soggy. - Salt Draws Out Flavor
A little salt balances out the sweetness and brings out the apple and cranberry flavor. - Mayo = Emulsifier
Mayo helps the dressing stick to every piece so the flavor’s evenly spread.
Common Mistakes
- Using soft apples – They’ll turn mushy fast
- Overdressing – Add the dressing slowly and stop when it’s lightly coated
- Not mixing well – Toss it evenly so every bite has flavor
- Serving too early – Letting it chill just a bit helps the flavors blend better
What to Serve With
- Grilled chicken or turkey sandwiches
- Pulled pork sliders
- Roasted sweet potatoes
- Baked tofu or veggie burgers
- Chili or soups on the side
FAQ
Can I use purple cabbage?
Yes! It adds color and works the same way.
Will it get soggy?
Not for a couple of days. It holds up well if stored right.
Is it okay to skip the onion?
Totally fine. You can leave it out or swap for green onion.
Can I make it the night before?
Yep, just store in the fridge and add the apples right before serving if you want them super fresh.
Final Thoughts
This Apple Cranberry Carrot Slaw is simple but full of flavor and texture. Whether you’re making it for a weekday lunch or bringing it to a potluck, it’s always a hit. I’d love to hear how it turned out for you—drop a comment if you make it or have any questions!