Description
A vibrant and crunchy Cranberry Pecan Slaw combining shredded green and red cabbage, carrots, dried cranberries, and toasted pecans, tossed in a creamy, tangy dressing made with mayonnaise, Greek yogurt, apple cider vinegar, honey, and Dijon mustard. Perfect as a refreshing side dish for any meal.
Ingredients
Scale
Vegetables & 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 and nuts. Shred the green cabbage, red cabbage, and carrots finely. Thinly slice the red onion if using. Toast the pecans lightly in a dry pan over medium heat until fragrant, then chop them coarsely.
- Make the dressing. In a medium bowl, whisk together mayonnaise, plain Greek yogurt or sour cream, apple cider vinegar, honey, and Dijon mustard until smooth and creamy. Season with salt and pepper to taste.
- Toss the slaw. In a large bowl, combine the shredded green cabbage, red cabbage, carrots, dried cranberries, sliced red onion, and toasted pecans. Pour the dressing over the mixture and gently toss until all ingredients are well coated.
- Chill and serve. Let the slaw sit in the refrigerator for at least 15-20 minutes to allow the flavors to meld together before serving. Adjust seasoning if necessary and serve chilled.
Notes
- To toast pecans, heat them in a dry skillet over medium heat, stirring frequently for about 3-5 minutes until fragrant and slightly browned.
- This slaw can be made a few hours in advance and stored covered in the refrigerator to enhance flavor.
- Optional red onion adds a sharp bite but can be omitted for a milder flavor.
- For a vegan version, substitute mayonnaise and Greek yogurt with plant-based alternatives and use maple syrup instead of honey.
- If you prefer a less sweet slaw, reduce or omit the honey.
