Description
A refreshing and crunchy coleslaw featuring apples and cranberries, dressed in a creamy honey dressing.
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 medium crisp apples, cored and thinly sliced
- ¾ cup dried cranberries
- ½ cup chopped pecans or walnuts
- 2 green onions, thinly sliced, optional
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tbsp honey
- 1½ tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
- Prepare the vegetables. Shred the green and red cabbage and carrots. Place them in a large mixing bowl.
- Prepare the apples. Core the apples and slice them into thin matchsticks or bite-sized pieces. For extra freshness and to help prevent browning, toss them with a little lemon juice.
- Make the dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
- Combine the salad ingredients. Add the sliced apples, dried cranberries, chopped pecans or walnuts, and green onions to the cabbage mixture. Toss gently to distribute everything evenly.
- Add the dressing. Pour the dressing over the salad and toss until all the ingredients are lightly coated.
- Chill the coleslaw. Cover and refrigerate for 30 minutes to allow the flavors to blend. For the crunchiest texture, add the nuts just before serving.
- Serve. Give the coleslaw another gentle toss, taste, and adjust the honey, lemon juice, or seasoning if needed. Garnish with extra cranberries and chopped nuts.
Notes
- Choose crisp apples: Honeycrisp, Fuji, and Gala apples work especially well.
- Keep it crunchy: Slice the apples shortly before serving and avoid adding too much dressing.
- Balance the sweetness: Add a little extra apple cider vinegar or lemon juice if you prefer a tangier dressing.
- Make it nut-free: Omit the pecans or walnuts, or replace them with sunflower seeds.
- Prepare ahead: Mix the dressing separately and refrigerate it until ready to combine with the salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg