A refreshing and crunchy coleslaw with a sweet and tangy twist, perfect for any occasion.
Chop the green cabbage into thin shreds and place it in a large mixing bowl.
Use a sharp knife or a mandoline slicer for even shreds.
Dice the celery, green onion, and green pepper, then add them to the bowl with the cabbage.
Ensure the vegetables are evenly diced for a consistent texture.
Add the dried cranberries to the vegetable mixture.
Soak the cranberries in warm water for a few minutes if you prefer them softer.
In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, and apple cider vinegar until smooth.
Taste the dressing and adjust the sweetness or tanginess to your preference.
Pour the dressing over the vegetable mixture and toss until everything is well coated.
Mix gently to avoid bruising the vegetables.
Serve the coleslaw immediately or chill in the refrigerator for an hour to enhance the flavors.
Chilling allows the flavors to meld together beautifully.
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