Can I use bagged coleslaw mix instead of shredding cabbage?

Absolutely! Bagged mixes are a huge time-saver and work just as well. Just check for freshness so your salad stays crisp.

Can I swap out the dried cranberries for something else?

Of course! Golden raisins or finely chopped dried apricots will bring a different, but equally delicious, sweet note to your slaw.

How do I keep the apples from turning brown?

Mix them in with the dressing quickly—the acidity from the vinegar helps prevent browning. You can also toss the cut apples with a little lemon juice or extra vinegar from the recipe.

Is it possible to make this slaw ahead of time?

Yes, and you should! The flavors actually develop and improve after a few hours in the fridge. Just wait to add any nuts or seeds until serving so they stay crunchy.

Apple Cranberry Poppy Seed Slaw Salad Recipe

Name: Apple Cranberry Poppy Seed Slaw Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 1/2 cup Greek yogurt; 1 Tbsp. champagne vinegar; 1 tsp. honey; 2 tsp. Dijon mustard; 1 Tbsp. poppy seeds; 1/4 tsp. salt; 4 cups shredded cabbage; 1/2 cup matchstick carrots; 1 granny smith apple; 1 pink lady apple; 2/3 cup dried cranberries; 1/2 cup diced green onion

This Apple Cranberry Poppy Seed Slaw Salad is a crisp, colorful, and utterly irresistible upgrade to classic slaw—ready in just 20 minutes! It’s creamy, tangy, a little sweet, and bursting with crunchy apples, juicy cranberries, and the playful pop of poppy seeds. This dish brings serious freshness to your table, all with minimal effort. It holds its own as a side, but honestly, it’s delicious enough to steal the show. Plus, since everything comes together in one bowl and chills while you do literally anything else, it’s the ultimate stress-free, make-ahead salad—perfect for those busy weeknights.

Why You’ll Love This Recipe

Ridiculously Simple: Chop, mix, toss, chill—that’s it. If you can use a knife and a spoon, you’re set!
Speedy Magic: From start to fridge in 20 minutes flat. No need to heat up anything or fuss with the stove.
Flavor Explosion: Tart apples, sweet cranberries, creamy dressing, and the subtle bite of Dijon and vinegar—a combo that never gets boring.
Versatile & Make-Ahead Friendly: Stays crunchy and fresh, making it perfect for prepping ahead. The flavors just get better as it chills.

Ingredients You’ll Need

Trust me, you’ll want every ingredient for their specific magic, but plenty of swaps work too!

Mayonnaise: Creates the classic creamy base for the dressing. Choose your favorite—full fat or light both deliver.
Greek Yogurt: Adds tang, cuts richness, and sneaks in a bit of protein. 2% or whole milk Greek yogurt will be creamiest, but nonfat works too!
Champagne Vinegar: Brings the slaw to life with a delicate, bright acidity. If you can’t find it, apple cider vinegar is a great sub.
Honey: Sweetens everything just a touch and balances the tart flavors. Maple syrup works if you’re out of honey.
Dijon Mustard: Adds depth and a zip that keeps things interesting. Don’t use yellow mustard here—Dijon is king for a reason!
Poppy Seeds: For fun texture and that hint of nuttiness. If you don’t have them, you can totally skip, but they’re worth using if you can!
Salt: Makes every flavor shine.
Shredded Cabbage: The backbone of any good slaw; expect a crisp, refreshing crunch. Coleslaw mixes work in a pinch!
Matchstick Carrots: Their sweetness and bite are essential for texture and color.
Granny Smith Apple: Big, bold tartness and crunch—don’t swap for a sweeter apple here.
Pink Lady Apple: Gently sweet, juicy, and beautifully pink-fleshed. A Honeycrisp will also work fabulously.
Dried Cranberries: Chewy, sweet-tart pops in every bite. Try golden raisins for a change-up!
Green Onion: Adds a mellow zing and a fresh flavor at the finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Nuttier Crunch: Throw in a handful of toasted pecans, walnuts, or sunflower seeds for extra crunch.
Different Fruit: Diced pears or even a handful of pomegranate seeds can be wonderful here.
Dairy-Free: Use your favorite vegan mayo and a plant-based yogurt—no need to miss out!
Lighten Up: Swap all the mayo for more Greek yogurt for a tangier, lower-fat version.
Extra Veggies: Add thinly sliced celery or bell pepper for additional color and crunch.

How to Make Apple Cranberry Poppy Seed Slaw Salad

Step 1: Whisk Up the Creamy Dressing

Grab a large bowl—fewer dishes, more happiness. Whisk together the mayonnaise, Greek yogurt, champagne vinegar, honey, Dijon, poppy seeds, and salt until it looks smooth and dreamy.

Step 2: Prep the Produce

Slice your apples into matchsticks or small cubes, whatever feels easiest. A quick tip: toss apple slices with a little vinegar from the dressing if you’re a slow chopper to keep them from browning.

Step 3: Toss and Fold

Add your cabbage, carrots, apples, cranberries, and green onions all at once into the bowl. Use a spatula or big spoon to gently fold everything together until every bit is lightly coated in that creamy dressing.

Step 4: Chill and Serve

Cover and refrigerate your slaw for at least 2 hours—this is key! The flavors meld, and the apples and cabbage become perfectly crisp-tender.

Pro Tips for Making the Recipe

Slice Apples Just Before Mixing: Prevents browning and keeps them snappy.
Let It Rest: Don’t rush the chilling! The flavor and texture both improve after a couple hours.
Taste and Adjust: Don’t hesitate to add a bit more salt, honey, or vinegar to perfect the balance for your taste buds.
Leftovers Win: If you’re packing lunch for the next day, this slaw makes the best sandwich topping or salad base with leftover chicken.

How to Serve

Classic Side: Pairs beautifully with grilled chicken, pork, BBQ, or anything smoky and savory.
Sandwich Star: Pile a generous scoop onto sliders, pulled pork sandwiches, or even atop turkey burgers for a crunchy twist.
Potluck Favorite: Because it doesn’t wilt, bring it to picnics or family gatherings—it’ll be just as delicious hours later.
Lunch Upgrade: Serve on top of mixed greens with roasted seeds for a satisfying lunch salad.

Make Ahead and Storage

Storing Leftovers

Keep the slaw in an airtight container in the fridge—it’ll stay fresh and crisp for up to 3 days.

Freezing

Not recommended—the cabbage and apples just won’t hold their lovely texture when thawed.

Reheating

No need! This is meant to be served crisp and cold. If you need to revive it, give it a quick toss to redistribute the dressing before serving.

FAQs

Can I use bagged coleslaw mix instead of shredding cabbage?

Absolutely! Bagged mixes are a huge time-saver and work just as well. Just check for freshness so your salad stays crisp.
Can I swap out the dried cranberries for something else?

Of course! Golden raisins or finely chopped dried apricots will bring a different, but equally delicious, sweet note to your slaw.
How do I keep the apples from turning brown?

Mix them in with the dressing quickly—the acidity from the vinegar helps prevent browning. You can also toss the cut apples with a little lemon juice or extra vinegar from the recipe.
Is it possible to make this slaw ahead of time?

Yes, and you should! The flavors actually develop and improve after a few hours in the fridge. Just wait to add any nuts or seeds until serving so they stay crunchy.

Final Thoughts

If you’re craving something fresh, fast, and outrageously tasty, this Apple Cranberry Poppy Seed Slaw Salad more than delivers. Every bite is crunchy, creamy, and just the right blend of sweet-tart. Don’t be afraid to play around with ingredients and make it your own. It’s so simple, you’ll find yourself making it again and again—enjoy the process, and have fun sharing this bright, vibrant salad with your favorite people!