This Apple Cranberry & Almond Coleslaw is a simple yet delicious seasonal side dish and pairs so well with a number of dishes like pulled pork or shredded beef sliders, or even a simple grilled cheese sandwich!
Are you sick of apples and pumpkins yet? I’m definitely not! I’d have to say although I love summer time, fall is my favorite time of year with all the sweet smells of cider mills, apple cider donuts and pumpkin-filled everything!
However, that may change soon since we are moving to a house on a lake! More on that to come!
Since I am on a slow cooker kick (like with my recent Apple Cider Barbecue Pulled Pork and Shredded Barbecue Beef Slider recipes), I thought I should include a healthy yet simple seasonal recipe that would pair well with both sliders.
That’s why I came up with this Apple Cranberry and Almond Coleslaw. Not only does coleslaw seem to go hand in hand with pulled pork or beef sandwiches (at least in the Midwest) but it’s also a simple way to get in some extra fiber and veggies!
Dietitian’s Dish
Did you know that raw cabbage has only 20 calories per 1/2 cup? And one serving has 2 grams of fiber and almost half the vitamin C you need in a day.
It’s not only good for coleslaw but can also be added to soups and stews for an extra nutritional kick.
And when it comes to coleslaw dressing I suggest trying to make your own. The dressing for this recipe calls for only 3 ingredients plus seasonings.
It’s super simple and much more nutritious than store-bought dressing. I have also made this pineapple coleslaw that is super simple to make as well.
Try it, you won’t be disappointed!
Apple Cranberry & Almond Coleslaw
Ingredients
- 1 16 oz. bag shredded cabbage
- 1/2 cup almonds, chopped
- 1 apple, cored and chopped
- 1/2 cup dried cranberries
- 1/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 3 tablespoons sugar
- 1/2 teaspoon smoked paprika
- salt and black pepper to taste
Instructions
- In a large bowl combine cabbage, almonds, apple and dried cranberries.
- In another bowl combine mayonnaise, cider vinegar, sugar, paprika, salt and pepper. Stir until well combined and add to cabbage mix.
- Refrigerate for at least 30 minutes before serving.
This Apple Cranberry & Almond Coleslaw post first appeared on Chocolate Slopes.
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Kelli @ Hungry Hobby
Monday 10th of October 2016
I hoard apples and pumpkin so that I can make some in summer, I never get sick of it!
Kristy Hegner
Monday 10th of October 2016
That's a fantastic idea Kelli :)