Red Cabbage Slaw with Apples and Cranberries

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 3.83 out of 5)

30 active minutes, 2 ½ hours total

8 Servings

Red Cabbage Slaw with Apples and Cranberries

Categories > Dairy Free, Gluten Free, Grain Free, Salads, Sides, Vegan, Vegetarian

In the fall, when apples are super fresh, they’re tart and crisp and sooo juicy. Biting into one just off the tree is kind of the best.

When you go to cook with them, though, you tend to think dessert.

Don’t get us wrong, we love a good apple pie or crisp, but you lose the juicy crunch when you soften them up.

This recipe allows you to incorporate them into your meals in a super fresh way, as part of a slaw you can eat alongside protein like chicken, fish, or burgers.

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 3.83 out of 5)

30 active minutes, 2 ½ hours total

8 Servings


5 cups shredded red cabbage (about 1 1/2 pounds)

1/2 cup dried cranberries

1/3 cup rice vinegar

2 tablespoons sugar in the raw

2 tablespoon white wine vinegar

2 teaspoons olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 1/4 cups thinly sliced Granny Smith apples

1/4 cup chopped pecans, toasted



  1. Combine cabbage and cranberries in a large bowl.
  2. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat.
  3. Cover and chill 2 hours.
  4. Add apple, and toss well to combine.
  5. Sprinkle with pecans.


Fruit in a salad can turn greens watery or overpower other ingredients, but not if you do it right. This slaw is crunchy and refreshingly light. Apples provide vitamin C and inflammation-fighting flavonoids, the red cabbage is chock full of vitamin K, and it’s a great way to get some vinegar into your diet.

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