Description
This Apple Coleslaw with pecans and cranberries is my go to Fall slaw recipe. It comes together in 10 minutes with just a few ingredients and the creamiest homemade poppyseed dressing. It's impossible to stop eating.
Ingredients
Scale
Poppyseed Dressing Recipe:
- 1/3 cup mayonnaise
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon poppyseeds
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Coleslaw Recipe:
- 11 ounce coleslaw mix, discard dressing if it came with the packet
- 3 tablespoons chopped pecans
- 3 tablespoons dried cranberries
- 1 cup peeled granny smith apple, cut into matchsticks
- 1 cup peeled honeycrisp or pink lady apple, cut into matchsticks
Instructions
- To create the poppyseed dressing: Whisk together the mayonnaise, honey, dijon mustard, apple cider vinegar, sugar, poppyseeds, and salt and pepper until well combined with no chunks of mayonnaise. Refrigerate.
- Right before serving, peel the apples and slice each apple into large slabs around the core. Slice each slab into 1/4 inch layers, and cut into matchsticks. *You can also dice here, but the matchsticks are a bit more fun.
- Into a large serving bowl, toss in coleslaw mix, fresh apples, cranberries and pecans.
- Pour over the poppyseed dressing and toss to combine. Serve and enjoy!
Notes
Don't cut the apples up until right before serving. If planning to use it for a party or Thanksgiving, feel free to prepare the slaw and dressing ahead, but wait to cut up the apples or they will brown.
To Store: Place the leftovers in a sealed container in the fridge. The dressing will help to keep the apples from browning. Enjoy within 48 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: no cook
- Cuisine: American