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Creamy Apple Cranberry Pecan Coleslaw – Easy Maple Dijon Slaw

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This creamy apple cranberry pecan coleslaw features crisp cabbage, sweet apples, tart cranberries, and toasted pecans tossed in a luscious maple Dijon dressing. It’s a quick, crowd-pleasing side dish perfect for cookouts, holidays, or any meal that needs a fresh, flavorful boost.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded (about 1/2 medium head, 400g)
  • 2 cups red cabbage, finely shredded (about 1/4 medium head, 200g)
  • 2 medium carrots, peeled and julienned (about 1 cup, 100g)
  • 1 large crisp apple (such as Honeycrisp or Fuji), cored and sliced into matchsticks
  • 1/2 cup dried cranberries (60g, use unsweetened for lower sugar)
  • 1/2 cup pecans, toasted and chopped (60g)
  • 2 green onions, thinly sliced
  • 1/3 cup plain Greek yogurt (80g, full-fat preferred)
  • 1/3 cup mayonnaise (80g, light or vegan mayo optional)
  • 2 tablespoons pure maple syrup (30ml)
  • 1 tablespoon Dijon mustard (15g)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1/2 teaspoon salt (3g, or to taste)
  • 1/4 teaspoon freshly ground black pepper (1g)

Instructions

  1. Shred the green and red cabbage finely using a chef’s knife, mandoline, or food processor. Place shredded cabbage in a large mixing bowl.
  2. Julienne the carrots and slice the apple into thin matchsticks. (Toss apples with a splash of lemon juice if prepping ahead to prevent browning.)
  3. Heat a small skillet over medium heat. Add pecans and toast, stirring frequently, for 2–3 minutes until fragrant and lightly browned. Remove from heat and let cool, then chop coarsely.
  4. In a medium bowl, whisk together Greek yogurt, mayonnaise, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed.
  5. Add the carrots, apple, dried cranberries, toasted pecans, and green onions to the bowl with cabbage.
  6. Pour the maple Dijon dressing over the slaw ingredients.
  7. Gently toss everything together using tongs or clean hands until all ingredients are evenly coated. If the slaw looks dry, add a spoonful more yogurt or mayo. If too wet, let it sit uncovered for 5–10 minutes.
  8. Cover and refrigerate for at least 30 minutes before serving for best flavor and crunch. Garnish with extra pecans or cranberries if desired.

Notes

For best results, shred cabbage thinly and dry thoroughly to prevent watery slaw. Toast pecans just before adding for maximum crunch. Adjust dressing to taste—add more maple syrup for sweetness or vinegar for tang. For dairy-free, use vegan mayo and coconut yogurt. For nut-free, swap pecans for pumpkin or sunflower seeds. Slaw can be made ahead; store dressing and veggies separately for maximum crunch.

Nutrition

Keywords: coleslaw, apple cranberry pecan slaw, maple Dijon dressing, creamy coleslaw, holiday side, picnic salad, gluten-free, vegetarian, easy slaw, potluck recipe

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