If you’re hunting for a side dish that turns everyday meals into something downright crave-worthy, look no further than Cranberry Pecan Slaw. This vibrant medley of crisp cabbage, sweet-tart cranberries, buttery pecans, and a tangy-sweet dressing is as gorgeous as it is delicious. It’s a zippy, colorful favorite that always gets rave reviews at potlucks, adds the perfect crunch to BBQs, and never fails to shine at holiday tables. Whether you’re a seasoned slaw enthusiast or just trying something new, this recipe brings a delightful mix of flavors and textures to your table in mere minutes!

Cranberry Pecan Slaw Recipe - Recipe Image

Ingredients You’ll Need

This Cranberry Pecan Slaw comes together with simple, fresh ingredients, but every element has its own special role — from crisp veggies lending texture to the creamy, sweet-tangy dressing that ties everything together. Here’s what you’ll need to create magic in your mixing bowl:

Green cabbage (4 cups, shredded): The backbone of the slaw, offering a satisfying crunch and mild flavor that soaks up the dressing beautifully.
Red cabbage (1 cup, shredded): Adds vibrant color and a slightly earthier bite, making every forkful visually appealing and balanced.
Carrots (1 cup, shredded): For natural sweetness and extra crunch, plus a dash of orange color to brighten up the mix.
Dried cranberries (½ cup): Bursts of tart-sweet flavor in every bite, perfectly offsetting the creamy dressing and savory pecans.
Chopped pecans (½ cup, toasted if desired): Offer a rich, nutty crunch that takes the slaw over the top — toasting them brings out even more flavor.
Green onions (¼ cup, chopped): Bring a subtle zing and welcome freshness that cuts through the creaminess.
Mayonnaise (⅓ cup): Forms the creamy, classic base of the dressing, adding richness and helping all the flavors meld together.
Apple cider vinegar (1 tbsp): Brightens and balances the sweetness with just enough tang.
Honey or maple syrup (1 tbsp): A touch of natural sweetness to round out the vinegar and mustard notes.
Dijon mustard (1 tsp): Adds a little kick and complexity to the dressing.
Salt (½ tsp): Essential for making all the other flavors pop!
Black pepper (¼ tsp): A gentle heat to tie everything together.

How to Make Cranberry Pecan Slaw

Step 1: Assemble the Slaw Base

Grab the largest mixing bowl you have and add your shredded green cabbage, red cabbage, carrots, dried cranberries, chopped pecans, and green onions. Give everything a quick toss with clean hands or salad tongs to evenly distribute the colors and textures—already, you’ll see how beautiful Cranberry Pecan Slaw is going to turn out!

Step 2: Whisk Up the Creamy Dressing

In a separate small bowl or measuring cup, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. It only takes a minute, but you’re looking for a totally smooth, creamy dressing. If you taste-test now, you might be tempted to double the batch!

Step 3: Bring It All Together

Pour your freshly made dressing over the slaw mix, making sure to scrape out every last drop. Toss everything gently but thoroughly so each piece of cabbage and carrot gets a glossy coating. The combination of colors and creamy dressing is both inviting and irresistible.

Step 4: Chill for Maximum Flavor

Cover the bowl and refrigerate your Cranberry Pecan Slaw for at least 30 minutes. This little pause lets all the flavors meld and the cabbages soften just enough. When you’re ready to serve, give it a quick toss to redistribute any dressing that’s settled at the bottom—then get ready for some seriously enthusiastic feedback!

How to Serve Cranberry Pecan Slaw

Garnishes

A simple sprinkle of extra cranberries or pecans just before serving gives the slaw a restaurant-worthy finish and a bit of extra texture. A small handful of sliced green onions or chopped fresh parsley also adds a lively hit of color and brightness.

Side Dishes

Cranberry Pecan Slaw is a perfect companion to grilled meats, pulled pork sandwiches, fried chicken, or veggie burgers. Its cool crunch and tangy flavor contrast beautifully with heavier main dishes, making it totally indispensable at BBQs and picnics. For a plant-based meal, try serving it alongside lentil loaf or black bean tacos.

Creative Ways to Present

For parties, scoop the slaw into hollowed-out red cabbage leaves or mini mason jars—guests will love the presentation. Want a light lunch? Spoon generous mounds over mixed greens or roll it into a wrap. You can even top burgers or sliders with Cranberry Pecan Slaw for a burst of flavor and crunch.

Make Ahead and Storage

Storing Leftovers

Cranberry Pecan Slaw keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen and the texture stays crisp, though the pecans might soften slightly over time. For maximum freshness, you can always add a handful of fresh pecans just before serving leftovers.

Freezing

While freezing isn’t recommended for this slaw—the creamy dressing can separate, and the cabbages might lose their crunch—you can prep the vegetables and store them in the freezer. Just make the dressing fresh and toss together after thawing for best results.

Reheating

This dish is meant to be enjoyed cold or at room temperature, so there’s no need to reheat Cranberry Pecan Slaw. If serving leftovers, just give the slaw a good toss and let it sit out for a few minutes to take the chill off for the best flavor.

FAQs

Can I make Cranberry Pecan Slaw vegan?

Absolutely! Simply swap out the mayonnaise for your favorite vegan mayo, and use maple syrup instead of honey in the dressing. All other ingredients are naturally vegan, so you’ll have an irresistible, plant-based slaw.

Can I use other types of nuts?

Yes! Walnuts or sliced almonds both work beautifully in this dish, providing their own unique crunch and flavor. Just be sure to toast them lightly if you want the same warm, nutty intensity as pecans.

How far in advance can I make this slaw?

Cranberry Pecan Slaw is best within 24 hours of making, but you can easily assemble it up to a day in advance. For the freshest taste and texture, consider storing the dressing separately and tossing everything together shortly before serving.

What can I use instead of green or red cabbage?

If you’d like to mix it up, try using shredded Brussels sprouts or even a store-bought slaw mix. The real star here is the blend of sweet cranberries and crunchy pecans, so swap your greens freely!

How do I make the slaw more or less sweet?

Customize to your taste! For more tang, add a splash of extra vinegar. For a sweeter bite, sprinkle in another teaspoon of honey or maple syrup. The dressing is super versatile and easy to tailor to your preferences.

Final Thoughts

There’s something truly special about sharing a bowl of Cranberry Pecan Slaw; no matter where it lands—on a summer table, at a holiday dinner, or tossed into a weekday wrap—it’s guaranteed to spark smiles. I can’t wait for you to try it and make it part of your own favorites, too. Let the colors, crunch, and bright flavors steal the show at your next meal!

Cranberry Pecan Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 25 reviews

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

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Description

This Cranberry Pecan Slaw is a delightful combination of crunchy cabbage, sweet cranberries, toasty pecans, and a creamy dressing. Perfect for BBQs, sandwiches, or holiday meals!

Ingredients

Scale

Coleslaw:

4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots

Add-Ins:

½ cup dried cranberries
½ cup chopped pecans (toasted if desired)
¼ cup chopped green onions

Dressing:

⅓ cup mayonnaise
1 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

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Instructions

Prepare the Coleslaw: In a large mixing bowl, combine the green cabbage, red cabbage, carrots, dried cranberries, pecans, and green onions.
Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until smooth and creamy.
Combine and Chill: Pour the dressing over the slaw mixture and toss well to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Give it a quick toss before serving.