This delicious coleslaw is easy to make with pre-shredded cabbage (make sure to get the kind with added carrots), though you're welcome to use a combination of fresh green and red cabbage, as suggested in the variation below. It's welcome as an everyday salad, yet festive enough to serve with holiday meals thanks to the cranberries and toasted nuts, and it comes together in well under 15 minutes of actual hands-on time.
Photos by Evan Atlas.
Key Ingredients & Substitutions
- Cabbage. Pre-shredded coleslaw mix (with carrots) makes this quick to put together, or shred your own combination of green and red cabbage for a fresher texture and flavor.
- Dried cranberries. Add sweet-tart bursts of flavor and a festive pop of color that make this feel dressed up for a holiday table — look for unsweetened or naturally sweetened dried cranberries if you want to cut back on added sugar.
- Toasted almonds or cashews. Add crunch — toast them first for the best flavor, since raw nuts taste comparatively flat and don't have the same aroma.
- Vegan mayonnaise. Any brand you like works well as the creamy base of the dressing; a slightly tangier brand balances the sweetness of the cranberries nicely.
- Fresh lemon juice. Balances the richness of the mayonnaise and the sweetness of the cranberries, keeping the whole dish from tasting flat or one-note.
Variations
- Make it more colorful. Use 4 cups green cabbage and 2 cups red cabbage for a more dressed-up look — just note the red cabbage will tint the mayo a pinkish hue over time.
- Add crunch. Sunflower seeds or chopped walnuts work well in place of almonds or cashews.
- Brighten it up. A little orange zest along with the lemon juice adds extra festive flavor and pairs especially well with the cranberries.
- Add fresh herbs. A little chopped parsley or mint stirred in adds a fresh, unexpected note.
- Make it a main. Toss in some chickpeas or shredded baked tofu to turn this side salad into a light lunch.
Tips for the Best Cranberry Coleslaw
- Toast the nuts. A few minutes in a dry skillet or the oven brings out their flavor and adds a warm aroma to the finished slaw.
- Add lemon juice to taste. Start with less and add more gradually until the balance feels right — the acidity needed varies depending on how sweet your cranberries and mayo are.
- Let it chill. Refrigerating the slaw for at least 30 minutes before serving lets the flavors meld together and the cabbage soften just slightly.
- Add parsley just before serving. This keeps its color and flavor bright rather than wilting into the dressing.
- Don't dress it too far ahead if using fresh-shredded cabbage. It can release liquid as it sits, making the slaw watery — pre-shredded mixes hold up a bit better.
Make Ahead & Storage
This slaw keeps for up to 4 days in a sealed container in the refrigerator, making it a good make-ahead side for a holiday spread. Add nuts just before serving if making it more than a day in advance, so they stay crunchy rather than softening in the dressing.
How to Serve
Serve as an everyday side salad, or bring it to the table for Thanksgiving or other holiday meals — see more ideas in A Colorful Vegan Christmas for a full listing of holiday dinner recipes, menus, and desserts.
Recipe
Cranberry Slaw
Ingredients
- 6 cups thinly shredded white cabbage use pre-shredded coleslaw if you'd like
- â…” cup dried cranberries
- ⅓ to ½ cup toasted slivered almonds or chopped cashews
- ½ cup vegan mayonnaise
- 1 to 2 tablespoons lemon juice to taste
- 2 tablespoons minced fresh parsley optional
Instructions
- Combine all the ingredients in a serving bowl and mix until well combined.
- Let stand for 10 minutes or so before serving, or cover and refrigerate until needed.
Nutrition (Estimate per Serving)
Here are lots more creative and colorful slaw-style salads.
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