This Cranberry and Apple Coleslaw with Walnuts is a fun (and delicious!) twist on a classic Coleslaw recipe.
I’ve currently got an obsession with all things salad and it’s not only because I’m trying to lose this baby weight! Each week I have been cooking up a roast lamb/chicken over the weekend to add to my salads for lunch or dinner through the week and I’ve really been enjoying experimenting with different salad ingredients and seeing just how much goodness I can pack into one meal. I also love how I can prepare my salads in advance which makes them an easy meal to grab from the fridge – and stops me from just eating the boys leftovers!
This Cranberry and Apple Coleslaw with Walnuts is a great alternative to traditional Coleslaw. I added celery, carrots, spring onion and both red and green cabbage as the ‘base’ of this salad, but it’s really the apple pieces, cranberries and walnuts which make this something super special. The dressing I use for this recipe is not quite your traditional dressing, however you can always use a store bought Coleslaw dressing if you prefer and that will also make this salad even easier to prepare.
Although the idea of making your Coleslaw can sometimes be put into the ‘too hard’ basket, I promise you it really is super simple to make (it takes just half an hour I promise!) and once you’ve made your own, you will never buy store bought Coleslaw again! I’ve been adding a generous helping of this Cranberry and Apple Coleslaw with Walnuts to my everyday lunch salad (baby spinach leaves, cherry tomatoes, avocado, cheese and carrot) and just can’t get enough of it.
Cranberry and Apple Coleslaw with Walnuts
- ½ red cabbage
- ½ green cabbage
- 2 carrots
- 2 sticks of celery
- 2 spring onions
- 3 red apples
- ½ cup of cranberries
- ½ cup of walnuts
- 2 tablespoons of lemon juice
- ½ cup of mayonnaise
- 2 tablespoons of mustard
- salt and pepper to taste
- Thinly slice the red and green cabbage and place into a large bowl.
- Finely chop the carrots, celery, spring onions and apples and add them to the bowl with your cabbage.
- Add the lemon juice and cranberries and stir to combine.
- In a separate bowl combine the mayonnaise and mustard with a whisk (you can also your store bought dressing if you prefer).
- Pour the dressing over the top of the salad and stir to combine. Top with the walnuts and salt and pepper and serve immediately.
You can also use store bought dressing to make this salad even easier.
Just making it now!
Sammie @ The Annoyed Thyroid
With the walnuts and the apple (yum!) this is like the Christmas version of a Waldorf Salad. This is one salad I could definitely learn to love!
Karin @ Calm to Conniption
I am craving salads are the moment. I love the idea of using left over roast, I’ve never done that!
Raych aka Mystery Case
I’m currently on a fairly restricted diet, having had to eliminate several foods that impact my health issues. It means I’m looking for interesting ways to make salad more appealing, so I apart from the mayonnaise in this one, I will definitely be giving this a try.
Kirsten and co
YUM! This looks so good. Thanks for the recipe – I’m going to give it a go!
This looks like a great lunch for me during the week. I love salads in summer. x