Description
A refreshing and crunchy cranberry pecan slaw combining shredded green and red cabbage, sweet dried cranberries, toasted pecans, and a tangy, creamy dressing. Perfect as a flavorful side dish or salad, this recipe is easy to prepare and ideal for holidays or everyday meals.
Ingredients
Scale
Slaw Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted for extra flavor
- 2 green onions, sliced
Dressing Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine the Vegetables and Mix-Ins: In a large bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, dried cranberries, toasted chopped pecans, and sliced green onions. Toss gently to distribute the ingredients evenly.
- Prepare the Dressing: In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until the mixture is smooth and well blended.
- Toss the Slaw with Dressing: Pour the prepared dressing over the cabbage mixture. Toss all ingredients thoroughly to ensure everything is evenly coated with the dressing.
- Chill to Blend Flavors: Refrigerate the slaw for at least 20 minutes before serving. This resting time helps the flavors to meld beautifully and enhances the taste and texture.
- Serve: Serve the cranberry pecan slaw chilled or at room temperature, making it a versatile and flavorful accompaniment to a variety of dishes.
Notes
- For a lighter version, substitute half of the mayonnaise with plain Greek yogurt to reduce fat while maintaining creaminess.
- Add sliced apples or a squeeze of fresh lemon juice for an extra bright and fresh flavor twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
