Fruity Crunchy Cabbage Salad (Printable Format)

A colorful, crunchy coleslaw with sweet apples and tangy cranberries, perfect for picnics, barbecues, or as a refreshing side dish.

# What You'll Gather:

01 - 4 cups shredded green cabbage (or coleslaw mix)

02 - 1 large apple (such as Honeycrisp or Granny Smith), thinly sliced

03 - 1/2 cup dried cranberries

04 - 1/4 cup shredded carrots (optional)

05 - 1/4 cup sliced almonds or pecans (optional, for crunch)

06 - 1/2 cup mayonnaise

07 - 2 tbsp apple cider vinegar

08 - 1 tbsp honey (or maple syrup)

09 - 1 tsp Dijon mustard

10 - Salt and pepper, to taste

01 - In a large bowl, combine the shredded cabbage, apple slices, dried cranberries, carrots, and almonds (if using).

02 - In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.

03 - Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.

04 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold.

01 - Make-Ahead: This coleslaw can be made a day in advance. Just stir before serving.

02 - Variations: For a dairy-free version, use vegan mayonnaise. Add orange zest or a splash of lemon juice for extra brightness.

03 - Additions: Try adding thinly sliced red onion or swapping the almonds for sunflower seeds for extra flavor.

04 - For best texture, slice the apple just before mixing to prevent browning.