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
Scale
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.
