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
Scale
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
