Apple Cranberry Coleslaw Salad (Print Format)

Crunchy coleslaw with apples, cranberries, walnuts, and a creamy ginger honey dressing. Bright, sweet, and tangy.

# Ingredients:

01 - 6-7 cups shredded cabbage (14-ounce bag of coleslaw mix or fresh shredded cabbage)

02 - 1 large apple, chopped (e.g., Gala, Honeycrisp)

03 - 1/2 cup dried cranberries (or substitute with dried cherries)

04 - 1/2 cup chopped walnuts (or substitute with another chopped nut, or omit)

05 - 4 green onions, sliced (or substitute with red onion, or omit)

06 - 3/4 cup mayonnaise (or reduce to 1/2 cup for a lighter version)

07 - 3/4 cup sour cream or plain yogurt (or reduce to 1/2 cup for a lighter version)

08 - 1/4 cup honey (or reduce to 3 tablespoons for a lighter version)

09 - 3/4 teaspoon ground ginger (or reduce to 1/2 teaspoon for a lighter version)

01 - In a large bowl, combine shredded cabbage, apple, dried cranberries, walnuts, and green onions. Toss to mix evenly.

02 - In a separate small bowl, combine mayonnaise, sour cream or plain yogurt, honey, and ground ginger. Stir until well blended.

03 - Pour the dressing over the coleslaw mix. Stir thoroughly until all ingredients are evenly coated.

04 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled.

01 - For a less creamy version, use reduced quantities of mayonnaise, yogurt, honey, and ginger as mentioned in the dressing instructions.

02 - This coleslaw can be made up to 24 hours ahead; keep covered in the refrigerator.

03 - Experiment with mix-ins such as sliced pears or crumbled cheese for a unique twist.