Description
A refreshing and vibrant coleslaw that combines the crunch of cabbage with the sweetness of apples and the tartness of cranberries, all enveloped in a creamy dressing.
Ingredients
Scale
- 4 cups green cabbage, finely shredded
- 1 cup carrots, shredded
- 2 medium apples, cored and diced (e.g., Granny Smith or Fuji)
- 1 cup cranberries (fresh or dried)
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp honey or maple syrup
- Salt and pepper to taste
- Chopped nuts (e.g., pecans or walnuts) for garnish (optional)
Instructions
- Finely shred the cabbage and carrots using a knife or mandoline. Soak cabbage in ice water for an hour for extra crispness, if desired.
- Core and chop the apples into small cubes, adding lemon juice to prevent browning.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
- In a large mixing bowl, combine shredded cabbage, carrots, diced apples, and cranberries. Pour the dressing over and toss gently to coat.
- Let the coleslaw chill in the refrigerator for at least an hour before serving to enhance the flavors.
- Before serving, stir and add chopped nuts for extra crunch, if desired.
Notes
Chill your ingredients before combining for enhanced freshness. Taste as you go to balance the flavors perfectly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
Keywords: coleslaw, salad, creamy, cranberry, apple, side dish, vegetarian