Cranberry Pecan Slaw

A Refreshing and Nutty Twist on Classic Coleslaw

Ingredients:

– 1/2 head green cabbage, shredded

– 1/2 head red cabbage, shredded

– 2 large carrots, grated

– 1/2 cup dried cranberries

– 1/2 cup pecans, chopped

– 1/4 cup red onion, thinly sliced

– 1/4 cup fresh parsley, chopped

– 1/2 cup mayonnaise

– 2 tablespoons apple cider vinegar

– 1 tablespoon honey

– Salt and pepper to taste

Directions:

In a large bowl, combine the shredded green cabbage, red cabbage, grated carrots, dried cranberries, pecans, red onion, and parsley.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper to create the dressing.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.

Before serving, give the slaw a good stir and adjust seasoning if necessary.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 15 minutes

Kcal: 180 kcal | Servings: 6 servings


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Cranberry Pecan Slaw


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  • Author: Isabella
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Cranberry Pecan Slaw is a refreshing and nutty twist on classic coleslaw. Featuring vibrant cabbage, sweet cranberries, crunchy pecans, and a tangy honey-mayo dressing, this dish is the perfect balance of texture and flavor.


Ingredients

  • 1/2 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 2 large carrots, grated
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

  • In a large bowl, combine the shredded green cabbage, red cabbage, grated carrots, dried cranberries, pecans, red onion, and parsley.
  • In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper to create the dressing.
  • Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
  • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
  • Before serving, stir the slaw and adjust seasoning if necessary.

Notes

  • For extra crunch, toast the pecans before adding them.
  • Substitute Greek yogurt for mayonnaise for a lighter version.
  • This slaw pairs well with grilled meats or as a topping for sandwiches.
  • Prep Time: 15 minutes
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: American

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