This apple cranberry coleslaw is bright, crunchy, and just a little sweet.
It’s one of those side dishes you end up going back for seconds (and maybe thirds).
The tart apples, chewy cranberries, and nutty sunflower seeds make every bite pop with flavor.
It’s perfect with grilled chicken, burgers, or even just on its own.
I’ve made this for cookouts, fall dinners, and meal prep — it’s always a hit.
Why I Love This Recipe
I first made this coleslaw for a fall potluck. Everyone brought heavy casseroles, and this was the one bright, crunchy dish that totally stood out. People kept asking for the recipe — even the ones who usually skip coleslaw.
- The apples and cranberries give it a sweet-tart flavor that’s not too strong
- The toasted sunflower seeds add a warm crunch
- It’s mayo-based but still feels super light
- No cooking required
- Comes together in under 20 minutes
What You’ll Need
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium red apples, julienned
- ½ cup dried cranberries
- ½ cup unsalted sunflower seeds
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pro Tips
- Use apples like Honeycrisp or Fuji — they stay crunchy and don’t brown quickly
- Toast the sunflower seeds in a dry pan for 2-3 minutes for extra flavor
- If making ahead, mix the dressing and veggies separately and combine right before serving
- A mandoline or food processor makes quick work of the cabbage
- Let it chill for 15-30 minutes before serving so the flavors come together
Tools Required
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Knife
- Rubber spatula
- Measuring cups and spoons
- Skillet (for toasting seeds)
Substitutions and Variations
- Use Greek yogurt instead of mayo for a lighter option
- Try raisins or chopped dried apricots instead of cranberries
- Swap sunflower seeds for chopped pecans or pumpkin seeds
- Add a handful of shredded carrots for more color and crunch
- Use only green cabbage if that’s what you have
Make Ahead Tips
Chop and prep everything up to 1 day in advance. Keep the dressing separate and mix just before serving to keep it crunchy. You can also toast the seeds ahead and store them in an airtight container.
Step-by-Step Instructions
1. Toast the sunflower seeds
Heat a small dry skillet over medium heat. Add ½ cup unsalted sunflower seeds and toast for 2–3 minutes, stirring often, until lightly golden and fragrant. Remove from heat and let cool.
2. Prepare the dressing
In a small bowl, whisk together ½ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon honey, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
3. Combine the coleslaw base
In a large mixing bowl, add 3 cups shredded green cabbage, 2 cups shredded red cabbage, 2 julienned red apples, and ½ cup dried cranberries. Toss gently with a spatula.
4. Add dressing and toss
Pour the dressing over the cabbage mix. Use a rubber spatula to toss everything together until well coated.
5. Add toasted sunflower seeds
Sprinkle in the toasted sunflower seeds and give it one final gentle toss. Serve immediately or let it chill in the fridge for 15–30 minutes.
6. Serve
Scoop the coleslaw into a wide serving bowl. Serve chilled or at room temperature.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. It may get a little softer over time, but the flavor stays great. Avoid freezing — it doesn’t hold up well.
Makes
Serves 6
Prep Time: 20 minutes
Cook Time: 3 minutes (toasting seeds)
Total Time: 23 minutes
Macros (Per Serving – Approximate)
- Calories: 210
- Protein: 3g
- Carbs: 17g
- Fat: 15g
- Fiber: 3g
- Sugar: 10g
Why This Recipe Works (Quick Science)
The vinegar in the dressing softens the cabbage just enough to make it tender but still crisp. The mayo and honey balance each other so it’s creamy but not too sweet. Toasting the sunflower seeds brings out their natural oils, which adds a rich, nutty flavor that ties everything together.
Common Mistakes
- Using unripe or soft apples – Use crisp apples for texture
- Not toasting the seeds – Skipping this step loses that nutty flavor boost
- Overdressing – Add the dressing gradually if you’re unsure
- Making too far ahead – The cabbage can get soggy if mixed too early
- Skipping salt and pepper – It’s simple, but they wake up the whole dish
What to Serve With
- Grilled chicken or pork chops
- Turkey burgers or sliders
- BBQ pulled pork sandwiches
- Roasted sweet potatoes
- A fall-themed charcuterie board
FAQ
Can I make it vegan?
Yes! Use vegan mayo and swap honey for maple syrup.
What kind of apples work best?
Honeycrisp, Fuji, or Gala — something sweet and crisp.
Can I use bagged coleslaw mix?
Absolutely! Use about 5 cups of it to replace the shredded cabbage.
Does it get soggy?
After a day or two, it will soften but still tastes great. Add extra sunflower seeds to bring back the crunch.
How can I make it spicier?
Add a pinch of cayenne or a spoon of Dijon mustard to the dressing.