Prep time: 15 minutes
Chill time: 20–30 minutes (optional but recommended)
Serves: 4–6
Ingredients
For the Slaw
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3 cups green cabbage, thinly shredded
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2 cups red (purple) cabbage, thinly shredded
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1 large crisp apple (Honeycrisp or Fuji), julienned or thinly sliced
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1 medium carrot, julienned or grated
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½ cup dried cranberries
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2 tablespoons fresh parsley, finely chopped (optional)
For the Dressing
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½ cup mayonnaise (or Greek yogurt for lighter version)
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1½ tablespoons apple cider vinegar
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1–2 tablespoons honey or maple syrup (to taste)
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1 tablespoon lemon juice (optional but brightens flavor)
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¼ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Prepare the vegetables
In a large bowl, combine green cabbage, red cabbage, apple, carrot, and dried cranberries. -
Make the dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, lemon juice, salt, and pepper until smooth and creamy. -
Combine
Pour the dressing over the slaw mixture and toss well until everything is evenly coated. -
Chill & rest
Let the coleslaw rest in the refrigerator for 20–30 minutes to allow flavors to meld. -
Finish & serve
Sprinkle with fresh parsley before serving. Toss once more and enjoy.
Tips & Variations
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Extra crunch: Add ¼ cup chopped walnuts or pecans
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Dairy-free: Use vegan mayo
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Lighter option: Replace half the mayo with Greek yogurt
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More tangy: Add an extra teaspoon of vinegar
Perfect with BBQ, grilled chicken, sandwiches, or holiday meals—fresh, colorful, and irresistible 
