Cranberry Coleslaw: Easy, Creamy, Sweet and Crunchy Side Dish
Crisp shredded cabbage and carrots tossed in a creamy, tangy dressing with sweet dried cranberries, fresh green onions, and crunchy roasted sunflower kernels. An easy, colorful side dish for holidays, cookouts, and family dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
16 ounces shredded coleslaw mix
1/4 cup sliced green onions
1 1/4 cups dried cranberries
1/4 cup roasted salted sunflower kernels
Instructions
1. Whisk mayonnaise, vinegar, sugar, salt, and pepper until smooth.
2. Combine coleslaw mix and green onions in a large bowl.
3. Pour dressing over vegetables and toss gently.
4. Refrigerate for up to 2 hours.
5. Fold in cranberries and sunflower kernels just before serving.
6. Garnish with extra cranberries, seeds, and green onions if desired.
Notes
For extra crunch, add sunflower kernels just before serving.
Substitute roasted salted sliced almonds for sunflower kernels if desired.
Adjust sugar to taste.
Prepare the dressing ahead and store separately for the freshest texture.
Refrigerate leftovers in an airtight container for up to 3 days.
Keep refrigerated and do not leave at room temperature for more than 2 hours.