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

Description

This Apple Cranberry Poppy Seed Slaw Salad is a refreshing and crunchy mix of shredded cabbage, sweet-tart apples, dried cranberries, and carrots, all tossed in a creamy poppy seed dressing made with mayo, Greek yogurt, honey, and a touch of champagne vinegar. It’s a perfect balance of flavors and textures, ideal as a light side dish for any occasion.

Ingredients

Units Scale

Dressing

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

Slaw

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

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Instructions

Make the Dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, champagne vinegar, honey, Dijon mustard, poppy seeds, and salt until everything is thoroughly combined and smooth.
Prepare the Produce: Core and thinly slice the granny smith and pink lady apples into matchsticks or small pieces. Dice the green onion finely. Ensure the carrots and cabbage are shredded or prepped if not purchased pre-cut.
Toss the Slaw: Add the shredded cabbage, matchstick carrots, sliced apples, dried cranberries, and diced green onion to the bowl with the dressing. Gently fold everything together until all the ingredients are evenly coated with the dressing.
Chill: Cover the slaw and refrigerate for at least 2 hours to let the flavors meld and the slaw to chill, for best taste.
Serve: Toss once more before serving the slaw chilled. Garnish with additional poppy seeds or green onions, if desired.

Notes

Use a mix of green and red apples for a balance of tartness and sweetness.
If desired, substitute the champagne vinegar with apple cider vinegar for a slightly different flavor.
For extra crunch, add toasted nuts or sunflower seeds.
This slaw can be made a day ahead—just give it a good toss before serving.
Easily makes a great side for BBQ, sandwiches, or holiday meals.

Nutrition

Serving Size: 1/8 of recipe
Calories: 170
Sugar: 12g
Sodium: 210mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 3g
Cholesterol: 8mg