This American Coleslaw with Dried Cranberries is creamy, crunchy, sweet, and sour and a perfect side dish for sandwiches, burgers, and grilled meats.
There's several good reasons why coleslaw is a staple on many American tables. Not only is it super tasty, it's also simple and economical to make and the ingredients are available year round.
Whether it's creamy or tangy, or crunchy and sweet, this classic side dish has been a part of American cuisine for centuries due to its continual reinvention by creative cooks.
It's perfect with your usual backyard cookout fare and goes well with spicy foods and fried chicken. This slaw also pairs well with traditional corned beef and cabbage for a classic cabbage-forward meal. So grab a fork and let's dig in!
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What Is Coleslaw?
Coleslaw is a salad of raw cabbage and a dressing that originated in the Netherlands in the 1700s. The dressing can be either a vinaigrette, a sour cream-based dressing, or mayonnaise.
The name comes from the Dutch word "koolsla", which means cabbage salad.
Original coleslaw recipes contained vinegar and butter and were more like pickled cabbage. Coleslaw is a popular cabbage salad, which is made worldwide in many cultures and has many variations.
Why This Recipe Works
This is one of those recipes that you will make year in and year out because it is versatile and a year-round favorite side dish and salad.
- It is inexpensive and easy to make.
- It goes well with sandwiches and also with spicy, grilled, fried, or barbecued food.
- You can customize it with simple add-ins or adjust the seasoning to your taste.
So, let's cook!
Ingredients Notes
Here's what you need for this American Coleslaw with Dried Cranberries:
- Coleslaw Mix - From a 14 or 16-ounce bag, or you can thinly slice green cabbage and shred carrots.
- Dried Cranberries- I use sweetened dried whole cranberries.
For the Dressing:
- Miracle Whip Salad Dressing - I prefer the flavor of Miracle Whip. But you can use your favorite mayonnaise.
- Powdered Buttermilk - A little buttermilk powder will add richness to the dressing.
- Italian or Balsamic Vinaigrette - Instead of adding mustard or vinegar, I use a basic vinaigrette to add flavor and slightly thin the dressing.
- Sugar - Just plain white granulated sugar will add just a touch of sweetness to this coleslaw like you find in Kentucky Fried Chicken's version.
- Onion Powder - Just a hint of onion adds savory goodness.
- Celery Seeds - This secret ingredient makes all coleslaw salads taste extra delicious.
Please see the recipe card for the exact quantities.
Substitutions & Variations
- Substitute Golden Raisins. Instead of dried cranberries, you can use golden raisins for small bursts of sweetness.
- Substitute Celery Salt. You can substitute ¼ teaspoon of celery salt for the celery seed.
- Add Red Cabbage. For a bright burst of color add up to 1 cup of thinly sliced red cabbage for part of the green cabbage.
- Add Other Vegetables. Corn and shelled edamame add texture and additional flavor to coleslaw.
- Add Pineapple. Skip the sugar and add pineapple tidbits for a sweet tropical twist.
- Add Bacon. You can add cooked crumbled bacon to this coleslaw.
- Add Chopped Nuts. Both walnuts and pecans are delicious in this recipe.
Step-by-Step Instructions for American Coleslaw with Dried Cranberries
Step 1 - Whisk. Whisk the dressing ingredients in a large bowl.
Step 2 - Add. Add the coleslaw mix and dried cranberries to the dressing and mix well.
Step 3 - Refrigerate. Cover and refrigerate for at least 1 hour for the flavors to develop.
My Top Tip
♡ This salad is best if made the same day you plan to serve it.
Make-Ahead and Storage Instructions
- Make Ahead: American Coleslaw should be made on the same day and at least 1 hour before serving.
- Refrigeration: This salad can be refrigerated for up to 3 days in an airtight container.
- Freezing: This salad does not freeze well.
More Classic Salads You Will Love
♡ Did you love this American Coleslaw? Please leave a star rating and a comment below!
📖 Recipe
American Coleslaw with Dried Cranberries
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Ingredients
- 7 Cups Coleslaw Mix, Thinly Sliced Cabbage and Carrots (14 or 16 ounce bag)
- ½ Cup Dried Cranberries
Dressing:
- ¾ Cup Miracle Whip Salad Dressing, or Mayonnaise
- 1 Tablespoon Powdered Buttermilk
- 2 Tablespoons Italian or Balsamic Vinaigrette
- 2 Tablespoons Sugar
- ½ Teaspoon Onion Powder
- ½ Teaspoon Celery Seeds
Instructions
- Whisk. Whisk the dressing ingredients in a large bowl.¾ Cup Miracle Whip Salad Dressing, 1 Tablespoon Powdered Buttermilk, 2 Tablespoons Italian or Balsamic Vinaigrette, 2 Tablespoons Sugar, ½ Teaspoon Onion Powder, ½ Teaspoon Celery Seeds
- Add. Add the coleslaw mix and dried cranberries to the dressing and mix well.7 Cups Coleslaw Mix, ½ Cup Dried Cranberries
- Refrigerate. Cover and refrigerate for at least 1 hour for the flavors to develop.
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Kathy says
That looks so delicious! I can't wait to try it and serve it at my first summer barbecue!
Jan Nunes says
I hope you enjoy it Kathy!
Have a wonderful day! ~Jan