Growing up in northwestern Pennsylvania, fall meant one thing above all else... the Market House. Every weekend, small local farmers would set up their tables piled high with the season's best - crisp apples from the orchard, yummy cranberries, and walnuts fresh from the shell. My mom and grandma would walk those aisles like it was a treasure hunt, filling their bags with whatever looked best that week, and more often than not, this coleslaw is what came home with us.

It's the kind of recipe that doesn't need a fancy name or a trendy twist. It's just good, honest fall food - the kind three generations of women in my family have been tossing together in the same kind of bowl for as long as I can remember! Every time I make it, I'm right back in that market house picking out the prettiest apples.

Why You'll Love This Recipe

This coleslaw comes together in about 10 minutes flat, and most of that time is just chopping. There's no cooking involved - just crisp coleslaw mix, sweet-tart apples, chewy dried cranberries, and a handful of crunchy walnuts, all tossed in a simple homemade dressing that's tangy, just sweet enough, and made with pantry staples you probably already have.

It's the perfect make-ahead side for a busy fall weeknight or a big holiday spread, and it holds up beautifully in the fridge, so you can make it well before your guests arrive!

Ingredients

• 14 ounce bag 3-color coleslaw mix
• 2 medium apples, washed and diced
• ½ red onion, diced
• ½ cup dried cranberries
• ½ cup chopped walnuts
• ⅓ cup mayonnaise
• 3 tablespoons lemon juice
• 1 tablespoon sugar

Tools You'll Need

Measuring cups and spoons, cutting board, knife, small bowl, spoon, large bowl, silicone spoon

Directions

Dice the apples and red onion, washing the apples first.

Whisk together the mayonnaise, lemon juice, and sugar in a small bowl, stirring until smooth and creamy.

Combine the coleslaw mix, diced apples, dried cranberries, and walnuts in a large bowl.

Toss the dressing over the slaw mixture and stir until everything is evenly coated.

Chill covered in the refrigerator for at least 1 hour before serving, or until you're ready to eat.

Tara's Tips

• If you're prepping ahead for a crowd, dice your apples and onion the night before and store them separately from the dressing - toss everything together right before serving for maximum crunch.
• A squeeze of extra lemon juice over the diced apples before mixing keeps them from browning if you're not serving right away.
• Want a little extra crunch and prep ease? A good chef's knife and a large mixing bowl make quick work of this recipe.
• For a slightly sweeter version, swap in a splash of apple cider vinegar for half the lemon juice - it leans more autumn orchard, less bright citrus.

Serving Suggestions

This coleslaw is a natural partner for Sheet Pan Chicken and Ranch Veggies or alongside your Thanksgiving spread next to Deviled Egg Potato Salad. It also makes a great lighter counterpart to something rich like Bubble Up Pizza Casserole at a fall potluck.

Yield: 10

Apple Cranberry Coleslaw

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This apple cranberry coleslaw is crisp, sweet, and tangy in every bite! 

Prep Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 14 ounce bag 3-color coleslaw mix
• 2 medium apples, washed and diced
• ½ red onion, diced
• ½ cup dried cranberries
• ½ cup chopped walnuts
• ⅓ cup mayonnaise
• 3 tablespoon lemon juice
• 1 tablespoon sugar

Instructions

1. Wash and dice the apple.
2. In a small bowl, stir together the mayonnaise, lemon juice and sugar until creamy.
3. Mix the coleslaw mix, diced apples, dried cranberries and walnuts together in a large bowl.  Pour the dressing over and stir to combine.
4. Cover and refrigerate for 1 hour, or until ready to serve.

Notes

Storage: refrigerate

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 19gSaturated Fat: 3gUnsaturated Fat: 17gCholesterol: 7mgSodium: 142mgCarbohydrates: 24gFiber: 3gSugar: 19gProtein: 3g

Storage

Store leftovers covered in the refrigerator for up to 3 days. The apples may soften slightly over time, but the flavor only gets better as it sits.

This one's for every fall market house memory, every orchard trip, and every woman in my family who taught me that the best food doesn't need to be complicated - it just needs to be made with people you love!