Take your side dish game to a new level with Cranberry Pecan Coleslaw full of sweet, and tangy flavors. Mix in an apple and some savory green onions, then toss them all in a creamy dressing for a dish that will be a favorite at any gathering!
Serve this sweet and savory side dish with Crock Pot Beef Roast and Roasted Baby Potatoes for a weeknight meal that’s also excellent for entertaining.
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For years, I’ve loved this crunchy slaw. I’ve eaten it at church gatherings, covered dish suppers, picnics, and cookouts. And there’s a good reason it’s shown up in many places over the years. It’s just so stinking good! It’s fruity, sweet, tart, and crunchy. It’s a side dish, like Broccoli Cauliflower Salad, and Green Bean Salad, with just the right amount of each essential element for a burst of flavor in every bite.
Why You’ll Love This Recipe
- Easy to Make – This slaw comes together quickly and with simple ingredients yet packs a flavorful punch.
- Versatile – You can enjoy this slaw as a side dish, as part of dinner with chicken, or on top of pulled pork sandwiches.
- Budget-Friendly – This salad is a cheap way to feed a crowd, with ingredients like cole slaw mix, apples, and mayo.
Cranberry Pecan Slaw Ingredients
- This coleslaw is based on a bagged coleslaw mix. To save time, I prefer to use cole slaw mix rather than cabbage.
- For a burst of sweetness, I love to add dried cranberries and diced apples. For a balanced flavor profile, opt for large apples that are both tart and sweet, like Honeycrisp or Gala.
- Pecans add some crunch, and green onions add a mild tang to the mixture.
- The dressing is easy to make: it consists of mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper.
Recipe Variations
- Cranberries Swaps: You can also use pomegranate arils in place of dried cranberries.
- Add Chicken: For a bit of protein, you can toss this slaw with shredded chicken or rotisserie chicken to make it a chicken salad.
- Add a Sprinkle: For an additional layer of taste and texture, sprinkle in some almonds or walnuts. This not only boosts the nutty flavor but also complements the crunchy texture of the slaw.
Step By Step Directions
- Mix The Base Ingredients: Add slaw mix, apple, cranberries, pecans, and onions to a large bowl. Toss to mix all ingredients. Set aside
- Make the Dressing: In a small bowl, add mayonnaise, sour cream, vinegar, honey, salt, and pepper. Whisk together until smooth. Pour ¾ of the dressing over the slaw and toss until mixed well. Add the remaining dressing if desired. **Additional dressing can be saved in a sealed container to add to the slaw at a later time or before serving.
- Serve immediately. The slaw can be stored covered in the refrigerator until ready to serve. Toss, then add the saved dressing if needed.
Can This Coleslaw Be Made Ahead Of Time?
Yes, this slaw is excellent to make in advance because it gives the flavors time to marinate. If you’ve stored the slaw for a while, give it a good toss before serving to redistribute the dressing and flavors.
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Frequently Asked Questions
Ensure all ingredients, especially apples and cranberries, are chopped uniformly for an even distribution of flavors and textures.
Store leftovers in an airtight container in the refrigerator to keep the slaw’s crunchy texture. For the best flavor and freshness, consume within 1-2 days.
If you find the slaw a bit too sweet, consider adding a splash of lemon juice or apple cider vinegar to balance it out.
What To Serve With Homemade Cranberry Pecan Slaw
Like my Orange Cranberry Sauce, this recipe makes a great side dish. It’s extra tasty paired with Crock Pot Chicken Thighs and Marinated Pork Tenderloin. It’s also good with Roast Beef And Cheese Sliders and Air Fryer Sausage And Potatoes.
Easy Homemade Cole Slaw Recipes You’ll Love
If you tried this Cranberry Pecan Slaw Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 11-ounce bagged cole slaw mix
- 1 large chopped Gala or Honeycrisp apple
- 1 cup dried cranberries
- 1 cup chopped pecans
- 4 sliced green onions
Dressing
- ¾ cup mayonnaise
- ¾ cup sour cream (yogurt can be substituted)
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- ½ teaspoon salt
Instructions
- Add slaw mix, apple, cranberries, pecans and onions to a large bowl. Toss to mix all ingredients. Set aside
- In a small bowl, add mayonnaise, sour cream, vinegar, honey, salt and pepper. Whisk together until smooth. Pour ¾ of dressing over slaw and toss until mixed well. Add remaining dressing if desired. **Additional dressing can be saved in a sealed container to add to slaw at a later time or before serving.
- Serve immediately. Slaw can be stored, covered in the refrigerator until ready to serve. Toss slightly and add saved dressing if needed.
Video
Notes
- Storing Leftovers: To keep the slaw’s crunchy texture, store leftovers in an airtight container in the refrigerator. Consume within 1-2 days for best flavor and freshness.
- Toss Before Serving: If you’ve stored the slaw for a while, give it a good toss before serving to redistribute the dressing and flavors.
Nutrition
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Crystal Hayward
I read in one of the recipes for this dish to put salt on cold slaw to pull excess moisture out to keep it crunchy. now can’t find how to do it
Leslie
It was so delicious! I brought it to a potluck dinner and everyone loved it. Will definitely make this again!
Thanks, Leslie!
~Donya
Vikki
When I first made this recipe, I followed it directly. I plan to make this for a girls weekend, however, a friend of mine cannot eat mayonnaise. I plan to substitute mayonnaise with Greek yogurt and use the sour cream as is. I would still be good for the dressing. Please let me know.
Sure, Vikki! Greek yogurt will work great. Have a great time with your friends.
~Donya