Cranberry Apple Coleslaw
Cranberry Apple Coleslaw is a fun twist to a classic, also with a Christmas flair using red cabbage, cranberry juice, apples and a topping of almonds.
This red slaw salad is so easy to make and pretty. If you’re looking for an easy festive side dish, try this Cranberry Apple Coleslaw with Almonds and you won’t regret it! It’s a kid-friendly salad, with all the same ingredients as the standard coleslaw, but with extra cranberry juice, almonds and pomegranate arils to top the salad, making it very colourful and fitting for the holidays.
It makes for a great side dish or something to bring to a potluck. Not only does it keep well for a few days in the fridge, but it also brings a nice touch of colour to any table. It’s a healthy side dish for the whole family!
Green/White Cabbage vs. Red Cabbage
Yes, they taste very similar but nutrition-wise, they are slightly different. The Red Cabbage contains 10 times the amount of Vitamin A than the white variety. This is important for your vision, skin and overall immune system. That said, the white cabbage still contains a good amount to keep your bones strong and has the upper hand when it comes to Vitamin K. On top of that, they are both a good source of Vitamin C and iron, making them a great contributor to a healthy family diet!
The coleslaw, of course, could also be made with white cabbage since they both taste really similar. As for the toppings, I’ve added some shaved almonds, parsley and pomegranate arils, but they are optional. I think the almonds bring a welcomed nutty flair to the salad. The other toppings are mainly decorative.
Suitable for many diets
Coleslaw, in general, is great if you’re having people over. Since many people have food intolerances to lactose or gluten or have specific needs and diets like vegetarian, this salad suits many…at least the ones mentioned previously, but also those on a Keto diet if you remove the apple. It’s a very adaptable recipe that can suit many, preventing you from having hungry guests at your next event!
As mentioned above, the slaw can last 3 to 5 days in the refrigerator if properly covered. It’s also suitable for the freezer. Since it’s a vinegar-based slaw, it can last up to 6 months in the freezer. Simply use a freezer bag to store it! So easy!
To serve with?
Here are some nice kid-friendly recipes from my other food blog (The FoodOlic) that would go well with this red slaw!
- ½ red cabbage finely chopped
- 100 ml cranberry juice
- 80 ml apple cider vinegar
- 50 ml olive oil
- 2 tbsp maple syrup
- 1 apple
- 1 carrots
- salt and pepper
- shaved almond
- pomegranate arils
- In a food processor, finely cut the red cabbage, carrot and apple.
- Add the rest of the ingredients and let marinate for a minimum of one hour in the refrigerator. Make sure to mix halfway.
- Before serving, mix, then add the toppings of your choice.