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Close-up of shredded green cabbage, radicchio, and diced crisp red apples ready for coleslaw.

Crisp and Tangy Cranberry Apple Coleslaw

This vibrant Cranberry Apple Coleslaw features a crisp mix of green cabbage, radicchio, carrots, sweet red apples, and plump dried cranberries, all tossed in a light, glistening tangy vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups green cabbage Finely shredded (approx. 280g)
  • 1 cup radicchio Finely shredded (approx. 70g)
  • 1 cup carrots Shredded (approx. 110g)
  • 1 large crisp red apple Cored and diced (approx. 1.5 cups / 185g)
  • 1 tbsp lemon juice For tossing the apples (approx. 15ml)
  • 0.5 cup dried cranberries Plumped (approx. 60g)
  • 0.33 cup extra virgin olive oil (Approx. 80ml)
  • 3 tbsp apple cider vinegar (Approx. 45ml)
  • 1 tbsp honey (Approx. 15ml)
  • 1 tsp Dijon mustard (Approx. 5g)
  • 0.5 tsp kosher salt Plus more to taste
  • 0.25 tsp black pepper Freshly ground

Equipment

  • 1 Chef's Knife or Mandoline For finely shredding the vegetables.
  • 1 Large White Ceramic Bowl For mixing and serving.
  • 1 Whisk For emulsifying the vinaigrette.

Instructions
 

Step-by-Step Instructions
  1. Begin by coring and dicing your crisp red apple into neat, bite-sized pieces. Immediately place the diced apples into a small bowl and toss them with 1 tbsp (15ml) of fresh lemon juice.
  2. Using a sharp knife or a mandoline, finely shred the green cabbage, radicchio, and carrots. Add these colorful vegetables to your large white ceramic serving bowl.
  3. In a separate small bowl, combine the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard. Whisk vigorously until the dressing is completely emulsified. Season with kosher salt and black pepper.
  4. Drain any excess lemon juice from the apples and add them to the ceramic bowl along with the plump dried cranberries. Pour the tangy vinaigrette over the top. Toss everything gently but thoroughly until the dressing evenly coats the ingredients.
  5. Allow the slaw to sit at room temperature for about 10-15 minutes before serving so flavors meld and the cranberries plump.

Notes

Tip 1. Soak the dried cranberries in warm water for 5 minutes if they are too stiff before using.
Tip 2. Ensure you do not skip the Dijon mustard, as it keeps the vinaigrette from separating.
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