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Apple, Pear and Cranberry Coleslaw Recipe

If you are looking for a delicious fall twist for your coleslaw, you’ll love this Apple, Pear, and Cranberry version!

Crunchy, sweet, and tangy- it’s the perfect side dish for so many occasions.

Apple Coleslaw

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Apple Pear and Cranberry Coleslaw

I made a big batch of our very favorite, slow cooker barbecue pulled pork last weekend.  For side dishes, I did my skillet baked beans and whipped up a batch of our new favorite coleslaw, this Apple Pear and Cranberry Coleslaw recipe.  

I absolutely love the flavor combination in this coleslaw!  The addition of apples, pears, and Craisins puts a fantastically yummy twist on a traditional coleslaw recipe.

The kids really went for it. I think they loved the sweet, crunchy texture that the apples, pears, and craisins added to the coleslaw.  

I used pre-cut, bagged cabbage and carrots, so the recipe was a breeze to put together.

Apple Pear and Cranberry Coleslaw

Why you’ll love This Apple, Pear and Cranberry Coleslaw Recipe

  • Perfect combination of flavors and textures – Sweet, tart, crunchy and creamy, this coleslaw has it all.
  • Quick prep – Using store-bought coleslaw mix-and-match stick carrots means preparing this coleslaw is super fast.
  • Make ahead friendly – You can easily make this coleslaw a day or two before you want to serve it.
  • Modifiable – Feel free to add more veggies; use different types of cabbage, swap the nuts, add cheese, whatever you want.
apple cranberry coleslaw ingredients

Ingredients And Tips For Apple, Pear and Cranberry Coleslaw

(Ingredients at a glance, find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)

Dressing

  • Greek yogurt: Use plain Greek yogurt for a thick and rich dressing. Make sure to buy unsweetened.
  • Mayonnaise: Any type of mayonnaise will work in this dressing; choose low-fat if you wish.
  • Sugar: Use white sugar or your favorite sweetener. The sugar helps to balance out the vinegar’s tartness.
  • Apple cider vinegar: Apple cider vinegar adds a sweet and tart flavor to the dressing.
  • Dijon mustard: Dijon mustard adds flavor and helps to emulsify the ingredients.
  • Salt and pepper: Add to taste.

Coleslaw

  • Coleslaw mix: Pick up a bag of coleslaw mix at the grocery so it’s quick and easy to prep this recipe. If you prefer, you can shred white and purple cabbage.
  • Carrots: If you can also find a bag of matchstick carrots at the grocery store, grab one of them too. Alternatively, you could chop or grate your own carrots.
  • Apple: I love honey crisp or pink lady apples, but just use what you’ve got on hand.
  • Pear: Adding a ripe pear adds sweetness and texture to the coleslaw; any type will work. If you are not a fan of pears, just replace it with an additional apple.
  • Green onions: Mix in diced green onions, also known as spring onions.
  • Cranberries: Add dried cranberries, sweetened or unsweetened or use Craisins.
  • Almonds: Sliced almonds add some crunch to the coleslaw. If you have time, toast them beforehand for a nuttier flavor.

How to Make Apple, Pear, and Cranberry Coleslaw

1 Make the dressing. In a medium mixing bowl, add the yogurt, mayonnaise, sugar, Dijon mustard, apple cider vinegar, and whisk to combine.

apple cranberry coleslaw dressing

2 Combine the coleslaw ingredients. In a large mixing bowl, add the coleslaw mix, carrots, fruit, green onions, dried cranberries, and almonds and toss.

apple cranberry coleslaw

3 Combine the dressing and coleslaw ingredients. Pour dressing over the coleslaw mix and toss to coat.

apple-coleslaw

4 Chill. Place salad in the fridge to chill for about 20 minutes so the flavors can develop and mingle. (but not much longer than that to keep your cabbage crunchy.)

apple cranberry coleslaw

Recipe Tips:

  • Start with half the sugar and taste before adding the full amount. Depending on your apple, pear, and cranberries, the coleslaw might be sweet enough with half the sugar.
  • Add your dressing no more than 20 minutes from when you plan to serve your coleslaw.

Storage

Leftover coleslaw will keep for 3-4 days in an airtight container in the fridge. The apples and pears may start to darken, and the coleslaw will begin to get more watery, but it will still be good to eat.

Variations

  • Stir in different dried fruits; apricots, cherries, or currants would all add a natural sweetness.
  • Choose different types of cabbage: purple, savoy, Chinese, or stir in finely chopped kale.
  • Use grated Brussels sprouts or broccoli instead of cabbage.
  • Mix in crumbled feta or goat cheese.

FAQs

Do you serve this coleslaw chilled or at room temperature?

Serve chilled.

Can I make this coleslaw nut free?

Absolutely! Omit the nuts and use seeds instead; pumpkin or sunflower would both work well.

Should I peel the apple and pear?

If you prefer to peel the apple and pear, go ahead, but it’s not necessary.

More dishes that are perfect for potlucks:

apple cranberry slaw

Did You Make This Apple, Pear, and Cranberry Coleslaw Recipe?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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Apple Pear and Cranberry Coleslaw is crunchy, sweet and tangy, the perfect side dish for fall potlucks and so many other occasions.

Apple, Pear and Cranberry Coleslaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jamie Sanders
  • Prep Time: 10
  • Total Time: 30
  • Yield: 6 to 8 servings 1x
  • Category: side dish
  • Method: no bake

Description

Apple, Pear and Cranberry Coleslaw:  If you are looking for a delicious fall twist on your coleslaw, you’ll love this Apple, Pear and Cranberry version! Crunchy, sweet and tangy- it’s the perfect side dish for so many occasions.


Ingredients

Scale

Dressing

  • 1/2 cup plain Greek yogurt
  • 1/2 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 3 Tbsp Sugar (or another sweetener)
  • 2 Tbsp apple cider vinegar
  • salt and pepper to taste

Coleslaw

  • 1214 oz bag of coleslaw mix
  • 1/2 cup matchstick carrots
  • 1 large apple (love honey crisp or pink lady)
  • 1 large pear
  • 1/2 cup green onions – diced
  • 3/4 cup dried cranberries or Craisins
  • 3/4 cup sliced almonds

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Instructions

Dressing:

  1. In a medium mixing bowl, add the yogurt, mayonnaise, mustard, sugar and apple cider vinegar.
  2. Whisk together to combine.
  3. Add salt and pepper to taste. Set aside.

Coleslaw:

  1. In a large mixing bowl, add the coleslaw mix, carrots, fruit, green onions, dried cranberries, and almonds. Toss together until well mixed.
  2. Before serving, pour dressing over the coleslaw mix and toss to coat.
  3. Place salad in the fridge to chill for about 20 minutes.

Serve and enjoy!



Nutrition

  • Serving Size: 1/8th of recipe
  • Calories: 273
  • Fat: 18
  • Carbohydrates: 27
  • Fiber: 4
  • Protein: 5

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6 Comments

  1. I made this for company. The all enjoyed the different slant on coleslaw .






  2. Can I just use regular cole slaw dressing for this? I have some I need to use up. Excited to try!

    1. Jamie Sanders says:

      I am sure that would be fine.

  3. This is one of the best new salads I’ve tried. Made it several times and had become a favorite!






    1. Barbara Henzler says:

      I see mustard in the picture, but not in the recipe? Do I use mustard or no in the dressing?

      1. Jamie Sanders says:

        That was a typo, there is Dijon mustard in it. I fixed it!