This creamy apple slaw is tossed with cabbage, dried cranberries, and a tangy maple yogurt dressing. This salad is perfect for fall meals, BBQs, or holiday sides!

I love coming up with different flavor profiles for coleslaw and will find just about any excuse to add it to a meal. Whether it’s alongside BBQ Chicken Drumsticks, Crockpot Pulled Pork or with homemade Sloppy Joes, there’s a good chance you’ll find some version of slaw on my plate.

This apple cranberry coleslaw is my fall-inspired twist; sweet, tangy, crunchy, and refreshing yet surprisingly hearty. It’s right at home next to cozy dinners or holiday spreads, and I’ve been known to tuck it into turkey or chicken wraps, bowls, and even serve it alongside Thanksgiving turkey when I want a lighter, cabbage-based side with plenty of fall flavor.

apple slaw ingredients

You don’t need much to make this crisp and refreshing apple cranberry slaw; it’s a quick, fall-inspired side that comes together with simple ingredients. The creamy dressing balances tangy apple cider vinegar with a hint of maple sweetness, coating crunchy cabbage, crisp apples, and tart dried cranberries for the perfect bite.

Mayonnaise: adds creaminess and helps the dressing cling to the cabbage.
Greek yogurt: gives the slaw a light, tangy flavor and a protein boost. Also lowers the fat content in the apple slaw dressing.
Apple cider vinegar: brings brightness and helps balance the creamy dressing.
Garlic: just one small clove, finely minced or grated for a subtle savory note.
Maple syrup or honey: for a touch of sweetness that pairs beautifully with the apples and cranberries.
Salt and black pepper: to season and round out the flavors.
Green cabbage: thinly shredded (from about half a head); it adds that classic slaw crunch.
Sweet apple: such as Honeycrisp or Gala, thinly sliced or cut into matchsticks for crisp texture and juicy sweetness.
Dried cranberries: add a chewy, tart contrast; sweetened or unsweetened both work.
Green onions: thinly sliced for a mild onion flavor that keeps the slaw balanced and fresh.

Ingredient Tips & Substitutions

Cabbage: Green cabbage keeps this apple slaw crisp and classic, but you can swap in a mix of green and red cabbage for extra color. Pre-shredded coleslaw mix also works great for a shortcut.
Apples: I like using Honeycrisp or Gala for their sweetness and crunch, but any firm, crisp apple will work. Fuji, Cosmic Crisp or Pink Lady are great options too.
Sweetener: Maple syrup gives the dressing a cozy fall flavor, but honey works just as well if that’s what you have on hand.
Greek yogurt: You can use full-fat or low-fat Greek yogurt here. For a dairy-free version, swap in your favorite unsweetened dairy-free yogurt or use all mayo.
Add-ins: Try tossing in a handful of chopped walnuts or pecans for a little crunch, or swap the dried cranberries for chopped dates for a slightly different flavor profile.

Can I make apple cranberry slaw ahead of time?

Yes! You can make this slaw a few hours ahead of serving. For the best texture, toss everything together up to 2–3 hours in advance and store, covered in the fridge. The cabbage will soften slightly but still stay crisp. If you want to keep it extra crunchy, store the dressing separately and mix just before serving.

How long does apple slaw last in the fridge?

This slaw will keep well for about 3 days in an airtight container. The cabbage may release a bit of liquid as it sits, so give it a quick toss before serving leftovers.

more slaw recipes to make

If you love this apple cranberry slaw, be sure to check out a few of my other favorites! My Low-Carb Classic Coleslaw is a simple, creamy version that goes with just about anything, while Cilantro-Lime Coleslaw brings a fresh, zesty twist that’s perfect for tacos or grilled chicken. And if you’re looking for something a little different, my Zesty Radish Slaw adds a peppery crunch that instantly livens up any plate. Each one has its own flavor personality — and all three come together in minutes.