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A Southern Soul Recipes Side Dish

Cranberry Pecan Slaw

DonyabyDonya Mullins
Cranberry Pecan Slaw is a crunchy, colorful side dish that’s quick to make and always a favorite. It's perfect for cookouts, potlucks, and weeknight dinners.
4.96 from 50 reviews
102 Comments
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5-Star Comment

I made this recipe for my bookclub. I asked my husband to try it, and he wanted me to leave it all at home. LOL. Everyone in my book club loved it! I will definitely make this recipe again.

Mehsurf
Close-up of creamy coleslaw in a wooden bowl, made with shredded cabbage, apples, dried cranberries, pecans, and green onions.
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Why This Dish Always Has a Place at My Table

Donya

For years, I’ve loved this crunchy, pretty slaw. I’ve eaten it at church gatherings, covered dish suppers, picnics, and cookouts. One bite and you get it: sweet dried cranberries, crisp apples, and toasted pecans all tossed with creamy dressing that ties everything together just right.

To me, this isn’t just a slaw recipe. It’s the kind of side dish that sparks conversation. Someone always says, “This reminds me of…” and suddenly you’re swapping stories and memories right alongside second helpings. That’s the heart of Southern food — dishes that taste good, but also make people feel connected.

XO,

Donya

Donya’s Tips For The Best Cranberry Pecan Slaw

  • Chill before serving: Let the slaw rest in the fridge for about 30 minutes so the flavors can come together.
  • Slice apples last: To keep them from browning, cut them just before mixing into the slaw.
  • Adjust the sweetness: Add a touch more honey if you like it sweeter, or an extra splash of vinegar for more tang.

Need a fantastic family meal? Serve this slaw with Crock Pot Beef Roast and Roasted Baby Potatoes for a weeknight meal that’s also excellent for entertaining.

Overhead view of a glass bowl filled with chopped apples, shredded cabbage, dried cranberries, green onions, and pecans, ready to be mixed into a fresh salad. Small bowls of dressing and wooden salad servers sit nearby.

Ingredients You’ll Need

  • Cole Slaw mix – A quick shortcut that saves time without skimping on crunch.
  • Dried cranberries & apples – Bring the sweet-tart balance that makes this dish shine.
  • Pecans – Add nuttiness and texture.
  • Green onions – A little savory bite to balance the sweetness.
  • Creamy dressing – A mix of mayo, sour cream, vinegar, and honey that pulls it all together.

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.
Wooden spoon scooping creamy coleslaw made with cabbage, apples, dried cranberries, pecans, and green onions from a wooden serving bowl.

How to Make Cranberry Pecan Slaw (Quick Highlights)

  • Combine the base: Toss slaw mix, apple, cranberries, pecans, and green onions in a large bowl.
  • Whisk the dressing: Stir together mayo, sour cream, vinegar, honey, salt, and pepper until smooth.
  • Mix it up: Pour most of the dressing over the slaw and toss. Add more if you like it creamier.
  • Serve & store: Chill until ready to serve. Save extra dressing to stir in right before serving 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.

Overhead view of a wooden bowl filled with creamy coleslaw made with cabbage, apples, dried cranberries, pecans, and green onions, surrounded by fresh ingredients and serving utensils.

Easy Homemade Cole Slaw Recipes You’ll Love

Cranberry Pecan Slaw

4.96 from 50 reviews
Author: Donya Mullins
Prep Time: 15 minutes
Servings: 8
Calories: 360kcal
Print Pin Rate
Take your coleslaw to a whole new level with sweet, tangy cranberries and crunchy pecans. 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!

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
    Keep in an airtight container in the fridge and enjoy within 1–2 days for best flavor and crunch.
    Toss Before Serving
    Give the slaw a quick toss before serving to freshen up the texture and redistribute the dressing.

Nutrition

Calories: 360kcal · Carbohydrates: 24g · Protein: 2g · Fat: 30g · Saturated Fat: 6g · Polyunsaturated Fat: 13g · Monounsaturated Fat: 10g · Trans Fat: 0.04g · Cholesterol: 22mg · Sodium: 288mg · Potassium: 149mg · Fiber: 3g · Sugar: 20g · Vitamin A: 231IU · Vitamin C: 3mg · Calcium: 41mg · Iron: 1mg
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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.

Frequently Asked Questions

What kind of apples work best?

I like using crisp, tart apples like Granny Smith or Honeycrisp. They hold up well and balance the sweet cranberries.

Can I use a homemade slaw mix instead of bagged?

Absolutely. Shred green and red cabbage with a little carrot for color and crunch if you prefer fresh over bagged.

What do I do if the slaw is too sweet?

If you find the slaw a bit too sweet, consider adding a splash of lemon juice or apple cider vinegar to balance it out.

Is this slaw good for holidays?

Yes! With the cranberries, apples, and pecans, it fits right in at Thanksgiving, Christmas, or Easter — just as easily as it does at a summer cookout.

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!

Take your coleslaw to a whole new level with sweet, tangy cranberries and crunchy pecans. Mix in an apple and some savory green onions then toss it all in a creamy dressing for a dish that's an amazing side for any gathering!

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Recipe Rating




102 Comments

  1. 5 stars
    This is fantastic. I used more honey, but followed the recipe otherwise. Well, and my cups of pecans and cranberries were heaping. This was a real hit and will be a regular at holiday gatherings and potlucks. And I did not find that there was too much dressing.

    Reply

    1. That sounds like a total holiday win! Heaping cups of pecans and cranberries, a little extra honey, and still not too much dressing? Sounds like you struck the perfect balance of sweet, tart, and savory. So glad it was such a hit—this one’s clearly a keeper for potlucks and gatherings. Thanks for sharing how you made it your own! ~Donya

      Reply

  2. Thanks for sharing this valuable content and making this topic so easy for readers to understand. Your efforts are greatly appreciated. https://www.artsbakeryglendale.com

    Reply

    1. Thank you so much for your kind words — that truly means a lot! I’m so glad the content was helpful and easy to follow. Making things approachable and useful for readers is always the goal, and it’s wonderful to know the effort is appreciated.
      ~Donya

      Reply

  8. 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

    Reply

  10. 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.

    Reply
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