Apple Cranberry Coleslaw (No Mayo, Vegan) - Shane & Simple (2024)

This Apple Cranberry Coleslaw is so easy to make and absolutely delicious. Made with tangy dried cranberries, sweet apples, crunchy maple roasted pecans, and a creamy vegan oil-free no-mayo dressing, this dish will be a hit at any gathering.

I love coleslaw and eat it year-round. But, for the holidays? Yes, yes, and yes! This apple cranberry coleslaw with maple roasted pecans will blow yo’ mind. You will never look at coleslaw the same way ever again!

This recipe gives you the best of the food worlds. It’s crunchy, tart, sweet, and just a little salty. And, it all comes together with a delicious no-mayo dressing that’s tangy, smooth, and super creamy. Are you ready? Let me show you how it’s done, my friend!

🥘 Ingredients

This recipe is super simple. But, it does help to have a couple of the ingredients already prepared before you start. Specifically, the dried cranberries. You can use the store bought ones, but remember they are loaded with sugar and oil.

• two bags of premixed coleslaw
• 1 large apple (Gala or Honeycrisp)
• dried cranberries
• maple roasted pecans
• cashew mayo
• apple cider vinegar
• maple syrup
• salt to taste

🔪 Instructions

So, that’s it! A delicious and unexpected holiday side dish with your favorite holiday flavors.

🍽 How To Serve Apple Cranberry Coleslaw

You can serve this as a normal side dish or a salad. But, this apple cranberry coleslaw pairs wonderfully with all your holiday dishes. A few of my favorites to serve this recipe with are:

• Vegan Holiday Roast
• The Best Vegan Pulled Pork
• Vegan Creamed Corn
• Oil-Free Holiday Roasted Veggies

💭 Top Tips

• Be sure to use sweeter, crunchier apples for this recipe. Softer apples, like Macintosh, will get mushy very quickly. Yuck!
• If you don’t have time to prepare the dried cranberries you can use raisins. I would not use store-bought dried cranberries because they are saturated with sugar and oil.
• Use raw pecans if you don’t have a batch of maple roasted pecans already made.
• Feel free to make your own coleslaw mix if you prefer. I simply like the convenience of a premixed bag.

Cranberry Coleslaw FAQ

Be sure and so you never miss a recipe. And, please don’t forget to leave a comment with a star rating. I would be eternally grateful because it helps more than you know! Blessings.

This recipe is inspired by my dear friend, Donya, at A Southern Soul.

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Apple Cranberry Coleslaw With Maple Roasted Pecans

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5 from 4 reviews

This Apple Cranberry Coleslaw is so easy to make and absolutely delicious. Made with tangy dried cranberries, sweet apples, crunchy maple roasted pecans, and a creamy vegan oil-free no-mayo dressing, this dish will be a hit at any gathering.

• Author: Shane Martin
• Prep Time: 15 mins.
• Total Time: 15 minutes
• Yield: 12 servings 1x
• Category: Side Dish
• Method: Raw
• Cuisine: Vegan
• Diet: Vegan

Ingredients

UnitsScale

• (2) 14–ounce bags of coleslaw mix (just the veggies)
• 1 large apple, chopped (Honeycrisp or Gala)
• 1 cup
• ½ cup Roasted Maple Pecans, chopped (may use raw pecans)
• 1 cup of
• ¼ cup apple cider vinegar
• ¼ cup maple syrup
• Salt to taste

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Instructions

1. Add the slaw mix, apple, cranberries, and pecans to a large mixing bowl and toss to combine.
2. To a small mixing bowl add the cashew mayo, apple cider vinegar, maple syrup, and salt. Whisk until everything is smooth and creamy. Pour the dressing over the slaw and toss until everything is completely mixed.
3. Serve immediately or cover and let chill in the fridge until you are ready to serve.

Equipment

Box Grater

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Chef’s Knife

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Cutting Board

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Mixing Bowls

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Wooden Cooking Utensils

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See Also

Guacamole Chicken Salad {Paleo, Whole30, Keto} -

Notes

I like to make this and let it chill in the fridge a couple of hours before I serve it.

If you don’t have dried cranberries prepared use raisins.

You can easily cut this recipe in half if you wish to make a smaller dish.

Leftover can be kept in the fridge for several days, but this is best served fresh.

Nutrition

• Serving Size: ½ cup
• Calories: 143
• Sugar: 8.2 g
• Sodium: 57.4 mg
• Fat: 8.9 g
• Carbohydrates: 14.7 g
• Fiber: 2.4 g
• Protein: 3.3 g
• Cholesterol: 0 mg

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