I'm pretty sure I could live on this stuff. It's insanely good!

One of my favorite ways to bring a pop of color and a burst of fresh flavors to my dinner table is with this Apple Cranberry Coleslaw. It's a delightful twist on the traditional coleslaw, with the crisp sweetness of apples and the tartness of cranberries adding a unique touch. This recipe is perfect for those busy weeknights when you want to whip up something quick yet nutritious. It's also a crowd-pleaser at gatherings, making it a go-to for potlucks and family barbecues.

This Apple Cranberry Coleslaw pairs wonderfully with a wide range of dishes. Try serving it alongside grilled chicken or pork chops for a balanced meal. It also adds a refreshing contrast to richer, heartier dishes like pulled pork sandwiches or burgers. For a lighter option, you can enjoy it as a standalone snack or a side to a simple sandwich.

Servings: 6

4 cups shredded cabbage
1 large apple, julienned
1/2 cup dried cranberries
1/4 cup sliced almonds
1/4 cup chopped green onions
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

1. In a large bowl, combine the shredded cabbage, julienned apple, dried cranberries, sliced almonds, and chopped green onions.

2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined.

3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

5. Give it a final toss before serving and enjoy!

To add a little extra crunch, consider tossing in some sunflower seeds or pumpkin seeds. You can also switch up the apples; a tart Granny Smith will add a different zing compared to a sweet Honeycrisp. If you’re looking to cut down on calories, you can use Greek yogurt instead of mayonnaise for the dressing. For a bit of spice, try stirring in a teaspoon of Dijon mustard.