This cranberry coleslaw is a fresh, wintry side that works for weeknights, potlucks, and holiday dinners alike! The cranberry-infused dressing adds a naturally sweet and tangy flavor that complements the crunchy cabbage mix. With dried cranberries and pecans for extra texture, it's a simple, make-ahead winter salad that always stands out on the table.

A serving bowl filled with brightly colored fresh cranberry coleslaw.

Last week while testing this new cranberry salad dressing recipe, I was hit with a craving for vegan coleslaw and decided to whip up a batch for meal prep.

That's when it occurred to me to combine the two!

The cranberry dressing I mentioned above is fairly light. So for this slaw, I wanted to add cashews for richness (no mayonnaise here - we're taking the plant-based and from-scratch route). I also omitted a few of the savory ingredients and added some orange zest and juice.

This cranberry coleslaw leans slightly more fruity and sweet, and the added contrast of chewy dried cranberries and crunchy pecans really takes it up a notch.

It's perfect for Thanksgiving or anytime you have some fresh cranberries or leftover cranberry sauce to use up!

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How to Make Cranberry Coleslaw

Creamy cranberry slaw dressing inside the blender.

First, simmer the cranberries with a little water and sugar to make a basic cranberry sauce. Then blend with the other dressing ingredients until smooth.

Shredding cabbage with a food processor.

Shred the cabbage and carrot. I used the regular shredding blade on my Cuisinart because I wanted a fine chop on the cabbage. Use the slicer blade for the cabbage if you prefer longer shreds.

All of the slaw ingredients together in a large bowl ready to be tossed with dressing.

Then combine your shredded cabbage and carrot with the dried cranberries in a large mixing bowl.

Stirring the cranberry slaw in a large bowl.

Toss with about two-thirds of the dressing and taste for seasoning. Add the chopped pecans, if using, and more dressing until it's as creamy and flavorful as you like.

And that's it! Refrigerate cranberry coleslaw until ready to serve. It tastes best after at least one hour in the fridge and even holds up well overnight.

Substitutions and Tips

¾ cup leftover cranberry sauce may be used instead of the cranberry sauce prepared in step 1.
Add fruit: cranberry slaw is extra festive with the addition of chopped apple or pear. With their added sweetness, you may want to reduce the amount of dried cranberries.
Nuts: feel free to omit the pecans or try walnuts or toasted pepitas instead.

More Vegan Cranberry Recipes

I hope you enjoy this creamy cranberry coleslaw. If you make the recipe, I'd love it if you could share your feedback with us in the comments below!

Recipe

Overhead view of pink cranberry coleslaw in a white serving bowl.

Fresh Cranberry Coleslaw

Author: Lori Rasmussen, My Quiet Kitchen

Cranberry coleslaw is a lightly sweet, tangy, and fresh side dish perfect for the holiday season. It combines everything you love about creamy coleslaw and tart homemade cranberry sauce! Tossed with dried cranberries and toasted pecans, prep is a breeze and it's make-ahead friendly! Vegan and gluten-free.

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Servings: servings

Prep:25

Cook:10

Chill time:30

Total Time:1 5

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Equipment

Ingredients

Dressing ingredients:

2 cups fresh cranberries - see Notes to sub leftover cranberry sauce
½ cup water plus 2 Tablespoons, divided
4 Tablespoons sugar, divided - if using pre-made cranberry sauce, you only need 2 Tbsp
½ cup raw cashews - see Notes
¼ teaspoon orange zest
2 Tablespoons orange juice
2 Tablespoons lemon juice
2 teaspoons distilled white vinegar
1½ teaspoons fine sea salt
⅛ teaspoon onion powder - optional
black pepper - to taste

For the slaw:

6 cups shredded green cabbage - about 12 oz. or one small head cabbage
4 cups shredded red cabbage - about 8 oz.
1 large carrot - peeled and shredded
¾ cup sweetened dried cranberries
½ cup chopped toasted pecans - optional

Instructions

If using leftover cranberry sauce, skip this step, and add ¾ cup cranberry sauce to the blender in step 2.
Make cranberry sauce: In a small saucepan, combine cranberries, 2 tablespoons sugar, and 2 tablespoons water. Bring to a simmer over medium heat. Stirring occasionally, cook for about 10 minutes, until the berries burst and the mixture thickens. Let cool for a few minutes.
Blend the dressing: In a blender combine cranberry sauce with ½ cup water, 2 Tablespoons sugar, plus the cashews, orange zest and juice, lemon juice, vinegar, salt, and onion powder. Blend on high until smooth and creamy, scraping down the sides of the blender as needed. Add black pepper and taste for seasoning. Add more salt, sugar, or acidity, as desired. Since the dressing will be tossed with a large amount of cabbage, it needs to taste very bold at this point.
Assemble the slaw: Combine the shredded cabbage, carrot, and dried cranberries in a large mixing bowl. Toss with about two-thirds of the dressing. Add the chopped pecans, if using, and add more dressing until the slaw is as creamy as you like.
If you have time, refrigerate cranberry coleslaw for 1 hour before serving (or up to 6 hours). Store leftover slaw in an airtight container in the refrigerator for up to 4 days.

Notes

To use leftover cranberry sauce, you'll need ¾ cup and can skip Step 1 and the related ingredients (2 cups cranberries, 2 Tablespoons sugar, 2 Tablespoons water).

Cashews substitute: raw sunflower seeds may work as a sub here, but I haven't tested any substitutes in this particular dressing.

Make-ahead tip: Shred the veggies and make the dressing up to 1 day in advance. Store the two separately in the fridge, then combine a few hours before serving.

Evenly sized shreds: Use a food processor or mandolin for the most evenly shredded cabbage. I used the standard shredder disc of my food processor for both the cabbages and carrot because I wanted a fine chop. Note that this does cause the cabbage to release more water. If you prefer longer shreds, use the slicer blade attachment for the cabbage and the regular shredder for the carrot only.