Crunchy, refreshing Smoky Almond Cranberry Coleslaw gets loads of flavor from smoky almonds and a tangy homemade vinaigrette.
Super Flavorful & Refreshing Homemade Coleslaw
Coleslaw is the foolproof dish I rely on when I need to throw something together quickly for potlucks or backyard barbecues. And this one is my biggest hit! It looks so pretty and tastes so good that my friends and family are always asking for the recipe.
This mayo-free coleslaw is super-fresh and crunchy and studded with chewy cranberries and smoky almonds. And the vinaigrette dressing is easy and flavorful and made with simple pantry staples. It’s crunchy and refreshing with a delicious balance of flavors that everyone loves. Not only is it a perfect side dish for summer meals, but add some grilled or roasted chicken and it makes a great main dish too!
Ingredients You’ll Need to Make This Coleslaw Recipe:
- Cabbage– I use a mix of green and red cabbage
- Green Onions
- Almonds– Using smoked almonds will give this coleslaw a delicious flavor boost.
- Dried Cranberries
- Apple Cider Vinegar
- Oil– We used avocado oil.
- Dijo Mustard
- Honey– You can also use sugar or maple syrup.
- Salt & Pepper
How to Make Smoky Almond & Cranberry Coleslaw:
- Thinly slice the cabbage. I like to use a mandolin, but a good sharp knife works too.
- Prep the other ingredients. Grate the carrots, slice the celery and green onions, and roughly chop the almonds.
- Make the vinaigrette. Put all of the dressing ingredients into a small bowl and whisk until combined.
- Make the coleslaw. Add all of the coleslaw ingredients to a large bowl. Drizzle with the vinaigrette and toss to combine.
- Chill. Put in the fridge and allow to chill for 30-60 minutes before serving. Enjoy!
Tips & Suggestions:
You can use all green or all purple cabbage if you want. Or, you can use a shredded cabbage mix to save time.
Make-ahead tip: Mix up the vinaigrette in a mason jar and refrigerate it up to two days in advance. When it’s time to serve your coleslaw, bring the dressing up to room temperature, then pour it over the slaw mixture. Toss to combine, and you’re reading to serve!
This recipe is super adaptable. Switch up the nuts, or replace the dried cranberries with raisins, dried cherries, or chopped apples.
Although best when enjoyed the first day, leftover coleslaw will last 3-4 days in the fridge. The cabbage won’t be quite as crunchy but it will still be tasty.
This coleslaw is also delicious on pulled pork sandwiches!
Looking for More Salad Recipes?
Smoky Almond Cranberry Coleslaw
- Thinly slice cabbage into small bite size strips. Julienne carrots with a julienne peeler, a julienne attachment to your mandolin or with a knife. Chop green onions and celery. Add everything to a large bowl.
- Roughly chop the almonds, and add to the bowl along with the dried cranberries.
- In a small bowl, add the vinegar, oil, mustard, honey, salt and pepper. Whisk until well blended.
- Pour vinaigrette over cabbage mixture and toss well to combine. Chill in the refrigerator 30-60 minutes before serving. Enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie