Can I make this coleslaw in advance?

Yes, Apple Coleslaw with Cranberries and Pecans is perfect for prepping ahead. You can shred the cabbage and slice the apples the day before—just store them separately from the dressing to maintain freshness. Combine everything about 30 minutes before serving to allow the flavors to meld while keeping the texture crisp.

How should I store leftovers, and how long will they last?

Store leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 2–3 days. The cabbage holds up well, but for best texture and taste, consume it within 24 hours.

Can I freeze coleslaw?

Freezing is not recommended for this recipe. The creamy dressing can separate, and the cabbage and apples will lose their crispness upon thawing. For best results, enjoy this coleslaw fresh or refrigerated.

How do I keep the coleslaw from getting soggy?

To avoid sogginess, keep the dressing and vegetables separate until you're ready to serve. Also, pat the apple matchsticks dry before adding them, and ensure the cabbage is completely dry after shredding. A chilled bowl and quick toss just before serving help preserve that perfect crunch.

Apple Coleslaw with Cranberries and Pecans: Bright, Bold Fall Salad

Description

Apple Coleslaw with Cranberries and Pecans is a vibrant fall side dish with sweet apples, tart cranberries, and crunchy pecans in creamy balsamic dressing.

Ingredients

¼ cup mayonnaise
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons maple syrup
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
4 cups shredded green cabbage (about ½ a medium head)
1 large apple, sliced into thin matchsticks
½ cup thinly sliced red onion (about ½ a medium onion)
½ cup dried cranberries
2 tablespoons chopped fresh parsley
½ cup chopped pecans (candied or toasted preferred)

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Instructions

In a large mixing bowl, whisk together the mayonnaise, balsamic vinegar, olive oil, maple syrup, salt, and pepper until the dressing is smooth and creamy.
Add the shredded cabbage, apple matchsticks, red onion, cranberries, parsley, and pecans to the bowl.
Toss thoroughly with tongs until all ingredients are evenly coated with the dressing.
Taste and adjust the seasoning if needed.
Serve immediately, or let chill for about 30 minutes in the fridge to allow flavors to meld.