1 / 1
Creamy Apple Cherry Coleslaw
Two diced Granny Smith apples bring sharp acidity, while half a cup of dried cherries adds concentrated sweetness — both folded into three to four cups of shredded coleslaw mix. Three-quarters of a cup of mayonnaise-style dressing and a tablespoon of orange juice keep the coating light rather than heavy. Stir everything together, and the slaw is table-ready in about 10 minutes with no cooking required. Serves six; the apples stay crisp for several hours before softening overnight.
Ingredients
- 3 to 4 c. shredded coleslaw mix
- 2 Granny Smith apples, cored and diced
- 1/2 c. dried cherries
- 3/4 c. mayonnaise-style salad dressing
- 1 T. orange juice
Instructions
- 1Combine the shredded coleslaw mix, diced apples, and dried cherries in a large bowl.
- 2Whisk the salad dressing and orange juice together in a small bowl until smooth. Mixing the dressing separately ensures the citrus distributes evenly throughout the slaw.
- 3Pour the dressing over the cabbage mixture and toss thoroughly so everything is evenly coated. Cover the bowl and refrigerate until you're ready to serve.
Notes
- Presentation: Use a coleslaw mix that includes purple cabbage for a more colorful bowl.
- Make ahead: This slaw tastes even better if you let it chill in the fridge for at least 30 minutes before serving so the flavors can meld.
- Swap: If you don't have dried cherries, dried cranberries or raisins work just as well.
Recipe Details
About the Author
