Cranberry Pecan Slaw Recipe
If you’re looking for a side dish that’s as colorful as it is flavorful, you have to try Cranberry Pecan Slaw. This refreshing slaw brings together crunchy cabbage, sweet-tart dried cranberries, rich toasted pecans, and a creamy, tangy dressing. Perfect for holidays, picnics, or any meal that needs a punch of vibrancy, Cranberry Pecan Slaw never fails to delight both the eyes and palate. It’s the kind of salad that somehow manages to feel both familiar and exciting—and you’ll want to make it for every gathering!
Ingredients You’ll Need
You won’t believe how a handful of humble, everyday ingredients transform into something spectacular. Each element in Cranberry Pecan Slaw pulls its weight, brightening flavors or adding crunch and color in every single bite.
- Shredded green cabbage: This provides the crisp, refreshing base that holds the slaw together.
- Shredded red cabbage: Not only does it add crunch, but the gorgeous color makes the whole dish pop.
- Shredded carrots: For a subtle sweetness and a lovely splash of orange throughout.
- Dried cranberries: These bring irresistible chewy texture and a burst of tart, fruity flavor.
- Chopped toasted pecans: The nutty, buttery crunch elevates every mouthful—be sure to toast them for maximum flavor!
- Chopped green onions: They offer a mild, zesty sharpness that balances the sweetness of the slaw.
- Mayonnaise: The creamy foundation for the dressing that ties all the ingredients together.
- Apple cider vinegar: Adds a bright, tangy lift that keeps the slaw tasting fresh and lively.
- Honey or maple syrup: Both work beautifully to bring a gentle sweetness that enhances the cranberries.
- Dijon mustard: Just a touch gives the dressing a subtle depth and a hint of spice.
- Salt: Essential for making all the flavors sing.
- Black pepper: Finishes the slaw with a light, peppery kick.
How to Make Cranberry Pecan Slaw
Step 1: Mix the Veggies, Cranberries & Pecans
Grab your largest mixing bowl because you’ll want plenty of room to toss! Add the green cabbage, red cabbage, shredded carrots, dried cranberries, toasted pecans, and green onions all at once. This isn’t just about convenience—it helps the flavors blend from the very start. Take a moment to admire those playful colors; it’s like edible confetti!
Step 2: Whisk Up the Creamy Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper. The key to a perfectly creamy dressing is to whisk until everything’s super smooth and the honey or syrup is fully incorporated. This dressing strikes the right balance of tangy, sweet, and rich without being heavy.
Step 3: Bring It All Together
Pour that luscious dressing over your beautiful bowl of slaw, and don’t be shy—use a spatula to scrape out every last bit. Toss everything gently but thoroughly so every shred of cabbage and every morsel gets just the right amount of that irresistible sauce. The cranberries and pecans should look evenly scattered throughout.
Step 4: Chill for Flavors to Meld
Cover the bowl and refrigerate for at least 30 minutes before serving. This little nap in the fridge does wonders, allowing all those flavors to come together and the cabbage to soften just enough. Don’t skip this step—it’s what transforms good Cranberry Pecan Slaw into truly great! Give it a quick toss before serving to redistribute any dressing.
How to Serve Cranberry Pecan Slaw
Garnishes
This slaw is already gorgeous but adding extra color and texture on top takes it over the edge. Try a final sprinkle of chopped pecans, a handful of fresh parsley, or a few extra cranberries just before serving. You can even toss on a few curls of shaved carrot for a fun flourish!
Side Dishes
Cranberry Pecan Slaw shines next to everything from barbecue and sandwiches to roasted veggies or holiday entrees like turkey and ham. Its sweet-tart tang acts as a palate cleanser, so it’s welcome at the dinner table year-round. Try pairing with grilled chicken, veggie burgers, or even baked salmon for a satisfying meal.
Creative Ways to Present
For a picnic, pack Cranberry Pecan Slaw in individual mason jars—so portable and pretty! For potlucks, heap it high in a big serving bowl with big salad tongs for easy sharing. You can also tuck a generous scoop into wraps, top tacos, or even spoon it onto crostini as a standout appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Pecan Slaw keeps well in the fridge, covered tightly, for up to three days. The veggies stay crunchy, and the flavors become even more delicious with time. Just be sure to give everything a toss before serving again, as the dressing can settle at the bottom.
Freezing
Unfortunately, this isn’t a great dish to freeze. The creamy dressing loses its lovely texture after thawing, and the fresh crunch of the cabbage just doesn’t hold up. For best results, enjoy your slaw fresh from the fridge instead of the freezer.
Reheating
Cranberry Pecan Slaw is meant to be served cold, so there’s no need to reheat! If it’s been in the fridge for a while, let it sit at room temperature for 10–15 minutes before serving to take off the chill and reawaken those bright, vibrant flavors.
FAQs
Can I make Cranberry Pecan Slaw in advance?
Absolutely! This slaw actually improves after a few hours in the fridge. Just keep it covered and give it a good toss before serving. If you’re prepping a day ahead, consider adding the pecans right before serving for maximum crunch.
What can I use instead of pecans?
If you’re out of pecans or have a nut allergy to work around, try toasted walnuts or sunflower seeds. Even pumpkin seeds add a fabulous crunch and work beautifully with the cranberry flavor.
Is there a way to lighten up the dressing?
Yes! Swap half the mayonnaise for plain Greek yogurt. This keeps things creamy but adds a gentle tang and cuts down on calories. The texture stays dreamy, and you might even love the lightened-up version more.
How can I make this slaw vegan?
Simply use vegan mayonnaise and choose maple syrup instead of honey for the dressing. Everything else is naturally plant-based, so it’s easy to make this Cranberry Pecan Slaw vegan-friendly.
Could I add fruit for extra sweetness?
Absolutely—chopped apples (like Honeycrisp or Granny Smith) are incredible in this dish! You can also add a squeeze of lemon juice for more brightness. Both add a juicy crunch and complement the cranberries beautifully.
Final Thoughts
If you’re ready to shake up your side dish game, Cranberry Pecan Slaw is a must-try. One simple bowl delivers so much crunch, sweetness, and color that you’ll find yourself making it again and again. I hope you’ll love sharing this cheerful, irresistible slaw as much as I do!
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Cranberry Pecan Slaw Recipe
- Total Time: 15 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A delightful and colorful Cranberry Pecan Slaw recipe that combines the crunch of cabbage, sweetness of dried cranberries, and nuttiness of toasted pecans, all dressed in a creamy, tangy dressing.
Ingredients
Slaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup chopped toasted pecans
- 1/4 cup chopped green onions
Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Slaw: In a large mixing bowl, combine the green cabbage, red cabbage, carrots, cranberries, pecans, and green onions.
- Make the Dressing: In a separate 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.
- Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Toss again just before serving.
Notes
- For a lighter version, substitute half the mayo with plain Greek yogurt.
- Add chopped apples or a squeeze of lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 10g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
