Side Dish: United States – Minnesota (Upper Midwest) – Minnesota Coleslaw

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

- 1 small head green cabbage, about 2 lb (900 g), cored and thinly shredded
- 2 medium carrots, about 6 oz (170 g), peeled and shredded
- 1 large Honeycrisp apple, about 8 oz (225 g), cored and julienned
- 1/2 cup (60 g) dried cranberries
- 1/4 small red onion, about 1 oz (30 g), very thinly sliced
- 3/4 cup (180 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 2 tbsp (30 ml) buttermilk (optional, for thinning)
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 ml) Dijon mustard
- 3/4 tsp (2 g) celery seed
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh chives or parsley (optional, for garnish)

Instructions

Short Description:
A creamy, tangy coleslaw featuring local dairy in the dressing and a touch of Minnesota flavor from crisp apple and dried cranberries. Served chilled as a classic picnic or plate-side accompaniment.

Regional Notes:
This Upper Midwest variation uses a sour cream–forward dressing (often reflecting local dairy) and adds seasonal Minnesota fruit — commonly Honeycrisp apple and dried cranberries — for sweetness and texture, distinguishing it from simpler vinegar-based slaws.

1. In a very large bowl, combine the shredded cabbage, shredded carrots, julienned apple, dried cranberries, and thinly sliced red onion; toss lightly to mix.
2. In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth; add buttermilk if you prefer a thinner dressing.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly. Taste and adjust salt, sugar, or vinegar to balance sweet, tangy, and salty notes.
4. Cover the bowl and refrigerate for at least 1 hour (ideally 2–4 hours) to allow flavors to meld and the apple to crisp while slightly macerating into the slaw.
5. Just before serving, give the coleslaw a final toss, sprinkle with chopped chives or parsley if using, and adjust seasoning if needed. Serve chilled as a side.