Coleslaw with Apples and Cranberries


Here is an easy and tasty side dish to serve at your next BBQ.  I love the sweetness of the dressing and cranberries, tang of the Granny Smith apples and crunch of the cabbage.

By using the pre-shredded bag of cabbage and carrot mixture, this side dish comes together quickly.


Here is the shredded Granny Smith apples.  They kind of look like the cabbage.  It is a fun surprise to see your guests try to guess what is in the mixture.


Mix everything together with the mayonnaise dressing and you have one quick and easy side dish.  You can make this up to a day ahead of time.

Coleslaw with Apples and Cranberries
Serves 6-8

1/2 teaspoon celery seed
3/4 cup good quality mayonnaise
1/2 cup sour cream
1/4 cup apple cider vinegar
1/4 cup sugar
Salt and Pepper to taste
1/2 cup dried cranberries
2 Granny Smith apples, cored and shredded
1 1-pound bag of 3-color deli coleslaw (green cabbage, carrots and red cabbage)

In a bowl mix together the celery seed, mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper.  Set aside.

Shred the apples in a food processor.  Place the 3-color deli coleslaw in a large bowl, add the apples and cranberries.  Mix in the mayonnaise mixture.  You may not use all of the mayonnaise mixture, but I like mine nice and moist so I used most of it.  Serve with your favorite summer fare.

 

2 Comments

  1. I want to say I absolutely love all your recipes! The portobello wellingtons and this salad are tonight’s dinner. I often create my own vegetarian versions of a lot of ‘western’ dishes to give our weekly meals some variety. Although Indian vegetarian dishes offer a very complete and wholesome diet, but can become a little too “samey” :)

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