Tangy Applesauce Coleslaw Dressing
A creamy, naturally sweet coleslaw dressing made with applesauce, apple cider vinegar, and Dijon mustard. Lighter than mayo-based dressing and ready in 10 minutes. Toss with cabbage, cranberries, and toasted almonds for a fresh, crunchy slaw.
Servings 6 servings
Ingredients
For the Applesauce Dressing
- ½ cup unsweetened applesauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- ¼ cup mayonnaise optional, for creamier version
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Coleslaw
- 1 bag (14-16 oz) coleslaw mix or 5 cups shredded cabbage and carrots
- ⅓ cup dried cranberries
- ⅓ cup sliced almonds toasted
- 3 green onions thinly sliced
Instructions
Make the Coleslaw
- In a large bowl, whisk together the applesauce, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. If using mayo, add it now and whisk until combined.
- Add the coleslaw mix, dried cranberries, toasted almonds, and sliced green onions to the bowl.
- Toss everything together until the slaw is evenly coated with dressing.
- Cover and refrigerate for at least 15-30 minutes before serving to let the flavors meld.
Notes
- Applesauce: Use unsweetened for best results. Tart varieties (made from Granny Smith apples) give the best tang.
- Mayo optional: Include for a richer dressing, or leave it out for a lighter, dairy-free version. Both are delicious.
- Toast the almonds: Heat in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden.
- Make ahead: Keep dressing and slaw ingredients separate until ready to serve for maximum crunch.
- Storage: Assembled slaw keeps 2-3 days in the fridge. Dressing alone keeps up to 1 week.