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