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:
- â…“ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
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.
Notes
- For extra crunch, add sliced apples or sunflower seeds.
- To make this dairy-free, use a vegan mayo.
- Great as a side for BBQ, sandwiches, or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 7g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
