Get ready to fall in love with the fresh, colorful crunch of Cranberry Pecan Slaw! This vibrant side dish is the perfect blend of sweet and tangy, studded with dried cranberries, toasted pecans, and ribbons of crisp cabbage. It comes together in a flash but boasts bold flavors thanks to a creamy honey-mustard dressing and the irresistible contrast of chewy cranberries and crunchy nuts. Whether you’re planning a holiday feast, a summer picnic, or just want to brighten up a weeknight dinner, Cranberry Pecan Slaw is always a crowd-pleaser.

Cranberry Pecan Slaw Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity—each ingredient brings a unique texture or flavor that makes Cranberry Pecan Slaw truly pop. With a handful of easy-to-find staples, you’ll have a dazzling, fuss-free side ready in no time.

Green cabbage (4 cups, shredded): Provides the crisp, mild base that gives the slaw its signature crunch.
Red cabbage (1 cup, shredded): Adds gorgeous color and a slightly peppery note to the mix.
Carrot (1 large, grated): Lends a subtle sweetness and vibrant orange color that brightens each bite.
Dried cranberries (1/2 cup): Offer a chewy texture and pop of tart sweetness that compliments the creamy dressing.
Chopped pecans (1/2 cup): Bring satisfying crunch and nutty flavor—toast them for an extra fragrant boost!
Green onions (1/4 cup, sliced): Add a gentle oniony zing and fresh green accents.
Mayonnaise (1/2 cup): Creates that luxuriously creamy base for the dressing.
Apple cider vinegar (2 tablespoons): Delivers a gentle tang that cuts through the richness of the slaw.
Honey (1 tablespoon): Naturally sweetens the dressing and balances the tartness of the vinegar and cranberries.
Dijon mustard (1 teaspoon): Adds a hint of sharpness and depth to the creamy dressing.
Salt and black pepper (to taste): Essential for bringing all the flavors together in perfect harmony.

How to Make Cranberry Pecan Slaw

Step 1: Gather and Prep Your Vegetables

Start by shredding your green and red cabbage and grating the carrot. Using a sharp knife or a mandoline will help you get those perfect, thin ribbons for the slaw. Having everything prepped and ready makes for easy assembly, and the colors alone will have you feeling cheerful about what’s to come!

Step 2: Mix the Slaw Base

In a large mixing bowl, combine your prepared shredded green cabbage, red cabbage, grated carrot, dried cranberries, chopped pecans, and sliced green onions. This is where the magic begins—stir everything together and watch the beautiful array of colors and textures come to life.

Step 3: Whisk Up the Creamy Dressing

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. You’re looking for a smooth, creamy texture with a balance of sweet and tangy notes. Taste and adjust for seasoning if you’d like a hint more acidity or sweetness.

Step 4: Dress and Toss the Slaw

Pour the luscious dressing over your cabbage mixture and toss everything together until all the veggies, cranberries, and pecans are evenly coated. At this point, the flavors will just start mingling, but it’s worth the wait for the next step!

Step 5: Chill and Meld the Flavors

Cover the bowl and refrigerate your Cranberry Pecan Slaw for at least 30 minutes. This chilling step is key—it gives the flavors time to meld and the cabbage to soak up the creamy dressing. Just before serving, give the slaw a quick toss to reincorporate any dressing that may have settled.

How to Serve Cranberry Pecan Slaw

Garnishes

A handful of extra chopped pecans or a sprinkle of fresh herbs, such as parsley or chives, can take your Cranberry Pecan Slaw from great to stunning. For a festive touch, scatter a few more dried cranberries on top right before serving. These last-minute additions make the dish look as good as it tastes.

Side Dishes

This slaw is a superstar alongside grilled chicken, smoky pulled pork, or as a hearty side to roasted turkey or ham. It’s equally at home with picnic fare, sandwiches, or sliders—its lively flavors and satisfying crunch make it the perfect companion for rich, savory mains.

Creative Ways to Present

Move beyond the serving bowl and try piling Cranberry Pecan Slaw onto barbecue sandwiches, stuffing it into wraps, or using it as a topping for tacos. For special occasions, layer it in individual jars for a pretty, portable presentation or serve it in lettuce cups for a fresh, modern twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cranberry Pecan Slaw in an airtight container in the refrigerator. It’s best enjoyed within two days, as the cabbage will retain its lovely crunch and the pecans stay crisp. If you’re planning ahead, keep the dressing and slaw separate and mix them shortly before serving for the freshest texture.

Freezing

Slaws with creamy dressings don’t freeze well as the mayo can separate and the veggies lose their crispness. It’s best to enjoy this dish fresh or refrigerated for short-term storage rather than freezing.

Reheating

Cranberry Pecan Slaw is a chilled side dish, so reheating isn’t necessary—or recommended! If the slaw has been refrigerated for more than a day and seems a bit dry, simply stir in a spoonful of mayonnaise or a dash of vinegar to refresh it before serving again.

FAQs

Can I make Cranberry Pecan Slaw ahead of time?

Absolutely! You can prep all the vegetables and the dressing up to a day in advance. To keep the slaw at its crispiest, store the dressing and veggies separately, then toss everything together about 30 minutes before serving.

How can I make this recipe vegan?

For a vegan version, simply substitute your favorite plant-based mayonnaise and swap the honey for maple syrup or agave nectar. All other ingredients are naturally vegan-friendly!

Can I use bagged coleslaw mix instead of shredding cabbage myself?

Yes, using a pre-shredded coleslaw mix is one of my favorite shortcuts when I’m short on time. It works beautifully here—just measure out the same amount as directed and enjoy all that color and crunch with even less effort.

Is Cranberry Pecan Slaw gluten-free?

Cranberry Pecan Slaw is naturally gluten-free as long as your mayonnaise and Dijon mustard are certified gluten-free. Always double check your labels if you’re cooking for someone with gluten sensitivities!

Can I add fruit or other mix-ins to this slaw?

Definitely! Thinly sliced apples or pears are fantastic additions for even more fruity crunch. You can also experiment with sunflower seeds, pumpkin seeds, or even a crumble of feta cheese for extra richness.

Final Thoughts

If you’re searching for something refreshingly different that brings color, crunch, and a whole lot of personality to your table, give Cranberry Pecan Slaw a try. It’s easy, versatile, and practically destined to earn a spot at every gathering you host. Enjoy every vibrant, delicious bite!

Cranberry Pecan Slaw Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Cranberry Pecan Slaw is a delightful twist on traditional coleslaw, featuring a mix of crunchy cabbage, sweet dried cranberries, nutty pecans, and a creamy dressing. It’s the perfect side dish for any occasion.

Ingredients

Scale

For the Slaw:

4 cups shredded green cabbage
1 cup shredded red cabbage
1 large carrot, grated
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup sliced green onions

For the Dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper to taste

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Instructions

Prepare the Slaw: In a large mixing bowl, combine the shredded green and red cabbage, grated carrot, dried cranberries, chopped pecans, and sliced green onions.
Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Combine: Pour the dressing over the slaw mixture and toss until evenly coated. Refrigerate for at least 30 minutes before serving.