If you’re in the mood for a refreshing, colorful, and delightfully crunchy salad, look no further than this Cranberry Pecan Slaw Recipe. It combines the crispness of shredded cabbages and carrots with the sweet chewiness of dried cranberries and the rich crunch of toasted pecans, all tied together by a creamy, tangy dressing. Whether you’re craving a vibrant side dish for your next barbecue or a light lunch packed with texture and flavor, this Cranberry Pecan Slaw Recipe fits the bill perfectly. The balance between sweet, tart, and nutty notes makes it an instant favorite that’s as beautiful on the plate as it is delicious in every bite.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is key to making your Cranberry Pecan Slaw Recipe truly shine. Each one plays a special role, whether adding crunch, color, or a burst of flavor that keeps every forkful exciting.
- 4 cups shredded green cabbage: Provides a crisp, refreshing base with a mild flavor that lets other ingredients pop.
- 2 cups shredded red cabbage: Adds vibrant purple color and an earthier crunch for visual and textural contrast.
- 1 cup shredded carrots: Brings natural sweetness and bright orange hues to brighten the slaw.
- 1/2 cup dried cranberries: Infuses bursts of tart sweetness that perfectly complement the savory elements.
- 1/2 cup toasted pecans, chopped: Lends a buttery crunch and nutty depth that elevates the salad’s texture.
- 1/4 cup thinly sliced red onion (optional): Adds a subtle sharp bite and a pop of color for those who love a little extra zing.
- 1/4 cup mayonnaise: Builds creamy richness and helps the dressing cling to every shred.
- 1/4 cup plain Greek yogurt (or sour cream): Keeps the dressing tangy and light without overpowering the fresh vegetables.
- 2 tablespoons apple cider vinegar: Brings acidity and brightness to balance the creaminess.
- 1 tablespoon honey: Sweetens the dressing naturally for a harmonious flavor blend.
- 1 teaspoon Dijon mustard: Adds depth and a subtle bite that rounds out the dressing.
- Salt and pepper to taste: Enhances all the flavors, making sure nothing gets lost in the mix.
How to Make Cranberry Pecan Slaw Recipe
Step 1: Prepare the Vegetables
Start by shredding the green and red cabbage along with the carrots into fine, bite-sized pieces. The goal is to ensure every bite is balanced with a delightful crunch and a blend of colors that makes the slaw as visually appealing as it is tasty. If you’re adding red onion, slice it thinly to avoid overpowering the other elements while adding a nice zing.
Step 2: Toast and Chop Pecans
Toast the pecans lightly in a dry skillet over medium heat for just a few minutes until fragrant and slightly darker. This step enhances their natural nuttiness and gives the slaw an irresistible crunch. Once toasted, chop them roughly to distribute the nutty texture evenly throughout the salad.
Step 3: Mix the Dressing
Whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy. The combination of creamy, tangy, and sweet elements creates a dressing that coats each ingredient perfectly without overpowering the fresh crunch of the vegetables.
Step 4: Combine Everything
In a large bowl, toss together the shredded cabbages, carrots, dried cranberries, toasted pecans, and sliced red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated. This step is crucial to ensure every forkful delivers a perfect blend of flavors and textures.
Step 5: Chill and Serve
Let the slaw chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully and the cabbage to soften slightly while maintaining its signature crunch.
How to Serve Cranberry Pecan Slaw Recipe
Garnishes
For serving, sprinkle a few extra toasted pecans and some dried cranberries on top to create a stunning presentation and add extra texture. A few fresh herbs like chopped parsley or cilantro can also brighten the flavors and add a fresh green pop that looks enticing.
Side Dishes
This Cranberry Pecan Slaw Recipe pairs wonderfully with grilled chicken, roasted turkey, or even as a crunchy topping on fish tacos. It’s a fresh, colorful counterbalance to richer or smoky mains and elevates any casual meal into something special.
Creative Ways to Present
Take your slaw beyond the bowl by serving it inside lettuce cups for a low-carb option or spooning it atop open-faced sandwiches for added crunch and flavor. You could also use it as a vibrant layer in a wrap or burger, making meals more interesting and visually appealing.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Cranberry Pecan Slaw Recipe in an airtight container in the refrigerator for up to 3 days. Just give it a gentle toss before serving again to redistribute the dressing and freshen up the texture.
Freezing
This slaw is best enjoyed fresh, so freezing is not recommended because the textures of cabbage and dressing will be compromised once thawed. Instead, try to plan your portions to enjoy the full crunch and freshness.
Reheating
Since Cranberry Pecan Slaw Recipe is a cold salad, reheating is not necessary and would actually reduce its appeal. It’s meant to be served chilled, keeping the fresh, crisp textures intact for maximum enjoyment.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds work wonderfully in this slaw, offering a similar crunchy texture and nutty flavor. Just be sure to toast them lightly to bring out their best taste.
Is it possible to make this slaw vegan?
Yes, you can swap the mayonnaise and Greek yogurt for plant-based alternatives like vegan mayo and coconut or soy yogurt. The dressing will still be creamy and delicious with a slight twist.
How long does it take for the flavors to meld properly?
Allowing the slaw to chill for at least 30 minutes helps the dressing soak into the cabbage and meld the flavors. If possible, preparing it a few hours ahead or even the night before is ideal for the best taste.
Can I add other fruits or veggies?
Definitely! Sliced apples or pears would add fresh sweetness and crispness, while shredded Brussels sprouts could add a different texture dimension. Just keep the balance between flavors in mind.
What’s the best vinegar to use in the dressing?
Apple cider vinegar is preferred for its mild fruity tang that complements the sweetness of honey and cranberries, but you could also experiment with white wine vinegar for a subtler acidity.
Final Thoughts
I truly can’t recommend this Cranberry Pecan Slaw Recipe enough—it’s one of those dishes that brings brightness, crunch, and a perfect harmony of flavors to your table no matter the occasion. Once you try it, it will become your go-to recipe for fresh sides that impress with minimal fuss. So grab those simple ingredients and start chopping because this slaw is waiting to become your new favorite!
Print
Cranberry Pecan Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (including chilling time)
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry Pecan Slaw is a vibrant and crunchy salad featuring shredded green and red cabbage, sweet dried cranberries, and toasted pecans, all tossed in a creamy, tangy dressing made with mayonnaise, Greek yogurt, apple cider vinegar, honey, and Dijon mustard. This refreshing slaw is perfect as a side for your favorite meals or as a light, nutritious snack.
Ingredients
Vegetables and Fruits
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/4 cup thinly sliced red onion (optional)
Nuts
- 1/2 cup toasted pecans, chopped
Dressing
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt (or sour cream)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, and thinly sliced red onion if using. Toss them together gently to mix evenly.
- Mix the dressing: In a separate smaller bowl, whisk together the mayonnaise, plain Greek yogurt or sour cream, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy.
- Combine slaw and dressing: Pour the dressing over the prepared vegetables and toss thoroughly to coat all the ingredients evenly with the creamy mixture.
- Add cranberries and pecans: Fold in the dried cranberries and toasted chopped pecans gently to distribute them throughout the slaw without crushing the pecans.
- Chill before serving: Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to blend and the slaw to chill thoroughly, enhancing the taste and texture.
- Serve: Give the slaw a final toss and taste for seasoning, adjusting salt and pepper if needed. Serve chilled as a side dish or salad.
Notes
- For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt and use a vegan mayonnaise.
- To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- This slaw is best eaten within 1-2 days of preparation for the freshest texture.
- You can add a splash of orange juice or zest for an extra citrus zing in the dressing.
- Red onion is optional; omit if you prefer a milder taste.
