Description

This vibrant Cranberry Pecan Slaw is a refreshing and crunchy side dish perfect for any meal. Combining shredded green and red cabbage with sweet dried cranberries and toasted pecans, it delivers a delightful balance of textures and flavors. The creamy dressing features a tangy blend of apple cider vinegar, Dijon mustard, and a touch of honey for sweetness. Easy to prepare and ideal for gatherings, it’s a healthy slaw option that pairs well with grilled meats or sandwiches.

Ingredients

Vegetables and Fruits

4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1/2 cup dried cranberries
1/4 cup thinly sliced red onion (optional)

Nuts

1/2 cup toasted pecans, chopped

Dressing

1/4 cup mayonnaise
1/4 cup plain Greek yogurt (or sour cream)
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, dried cranberries, toasted chopped pecans, and thinly sliced red onion if using. Mix gently to distribute evenly.
Make the dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt (or sour cream), apple cider vinegar, honey, Dijon mustard, and salt and pepper to taste until smooth and creamy.
Toss the slaw: Pour the dressing over the cabbage mixture and toss well to coat all the ingredients thoroughly with the dressing.
Chill and serve: Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly before serving.
Final touch: Give the slaw a final stir before serving, adjust seasoning if necessary, and enjoy as a vibrant side dish.

Notes

To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant, stirring once.
You can substitute sour cream for Greek yogurt in the dressing for a richer taste.
This slaw is best served chilled and can be made a few hours ahead for enhanced flavor.
For a vegan option, use vegan mayonnaise and yogurt substitutes and agave syrup instead of honey.
Add a little freshly chopped parsley or cilantro for extra freshness if desired.