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.
I'm obsessed with coleslaw, but sometimes it feels like a summer recipe. I'm ending that idea with this Fall coleslaw recipe loaded with apples, cranberries and pecans. I've been shoveling this into my mouth and simply can't get enough of it.
I like pairing this Apple Slaw with these hot honey chicken tenders, or a Turkey Bacon Wrap or Turkey Melt.
Jump to:
Why You'll Love This Recipe:
- Nutrient packed. This recipe is loaded with gut healthy ingredients, high in fiber, and packed with vitamins.
- Big on Taste and Texture. I love a good crunch and this recipe has just that in combination with a creamy dressing.
- Quick. Ready to eat in 10 minutes.
- Minimal Prep Work. We're using a bagged slaw mix to keep chopping to a minimum.
For more Crunchy Salad Recipes, try this Asian Chicken Salad, Crispy Rice Salad, Dense Bean Salad, and this Taco Salad with Catalina Dressing.
Ingredients:
Coleslaw: Feel free to chop it all up yourself, but I feel like it takes forever (& it's more expensive), so I buy the bag and throw away the pack of dressing.
Pecans and Cranberries: I had this mix on hand, but you can also buy them separately. You just need a few tablespoons of each.
Apples: I like using a tart apple, like Granny Smith, in combination with a sweet, crisp apple, like Pink Lady or Honeycrisp.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Feel free to mix up the apple variations.
- The pecans can be swapped out with sliced almonds and/or swap the cranberries out with dried cherries.
If you're looking for a traditional version of slaw, try this Coleslaw for Pulled Pork. This Asian Coleslaw with Chicken Burgers is also delish!
How to Make Apple Slaw:
Step 1: 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.
Step 2: Right before serving, peel the apples and slice each apple into large slabs around the core. Slice each slab into ¼ inch layers, and cut into matchsticks. *You can also dice here, but the matchsticks are a bit more fun.
Step 3: Into a large serving bowl, toss in coleslaw mix, fresh apples, cranberries and pecans.
Step 4: Pour over the poppyseed dressing and toss to combine. Serve and enjoy!
Expert Tips:
- 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.
For more Apple Recipes, try this popular Apple Cobbler Cake, Stuffed Acorn Squash with Apples, and Apple Pie Cinnamon Rolls.
More Fall Recipes You Will Love:
If you tried this Apple Coleslaw Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Apple Coleslaw
- Total Time: 10 minutes
- Yield: 4 servings 1x
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
Poppyseed Dressing Recipe:
- ⅓ cup mayonnaise
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon poppyseeds
- ¼ teaspoon salt
- ⅛ 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 ¼ 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
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