If you’re looking for a side dish that bursts with color, flavor, and texture, this Cranberry Pecan Slaw Recipe is exactly what you need. Bright green and red cabbage meet sweet dried cranberries and crunchy pecans, all tossed in a creamy yet tangy dressing that’s just begging to be enjoyed. It’s the perfect balance of crisp and creamy, sweet and slightly tangy, making it a show-stopping addition to any meal or gathering. Plus, it’s surprisingly simple to whip up, yet impressively delightful every time.
Ingredients You’ll Need
The beauty of this Cranberry Pecan Slaw Recipe is in its straightforward ingredients that work harmoniously to elevate each bite. Each element is essential, offering vibrant color, satisfying crunch, or just the right touch of sweetness to keep your taste buds dancing.
- 4 cups shredded green cabbage: The base that provides a refreshing crunch and a mild flavor for balance.
- 2 cups shredded red cabbage: Adds vibrant color and a slightly earthier taste to complement the greens.
- 1 cup shredded carrots: Brings a subtle sweetness and bright orange hue for a pop of vibrancy.
- 1/2 cup dried cranberries: These add tart bursts and a pleasantly chewy texture.
- 1/2 cup chopped pecans: Toast them if you want an extra toasted nutty flavor and crunch.
- 1/4 cup thinly sliced green onions: Adds a mild, fresh onion bite that lifts the entire dish.
- 1/2 cup mayonnaise: The creamy binder that makes every forkful luscious and smooth.
- 2 tablespoons apple cider vinegar: Brings bright acidity that balances the richness of mayo.
- 1 tablespoon honey: Adds gentle sweetness to tie all the flavors together beautifully.
- 1 teaspoon Dijon mustard: A subtle kick of tang and depth in the dressing.
- 1/2 teaspoon salt: Enhances and melds all the flavors perfectly.
- 1/4 teaspoon black pepper: A dash of warmth and spice to finish the dressing.
How to Make Cranberry Pecan Slaw Recipe
Step 1: Prepare the Vegetables and Mix-ins
Start by shredding the green and red cabbages along with the carrots, or use a pre-shredded coleslaw mix for convenience. Toss these vibrant veggies into a large mixing bowl, then add the dried cranberries, chopped pecans, and sliced green onions. This colorful medley forms the crunchy and flavor-packed heart of your slaw.
Step 2: Whisk the Dressing
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until you get a smooth, velvety dressing. This mixture brings creamy, tangy, and sweet notes that perfectly marry the crunchy vegetables and tart cranberries in the dish.
Step 3: Combine and Chill
Pour the freshly whisked dressing over the cabbage and mix-ins. Toss everything thoroughly so every shred and piece is coated in that luscious dressing. Cover the bowl and refrigerate for at least 30 minutes. This chilling time lets the flavors meld and the textures soften just enough for a harmonious bite.
Step 4: Final Toss and Serve
Give your slaw a gentle yet thorough toss just before serving. This revitalizes the crunch and brings all the flavors back together after chilling. Your Cranberry Pecan Slaw Recipe is now ready to shine on your table!
How to Serve Cranberry Pecan Slaw Recipe
Garnishes
Top your slaw with a sprinkle of extra toasted pecans or a few fresh cranberries for an inviting presentation. A touch of chopped fresh parsley or a few green onion curls can also add a lovely splash of color and freshness that brightens the plate.
Side Dishes
This Cranberry Pecan Slaw Recipe pairs wonderfully with hearty mains like roasted turkey, grilled chicken, or even pulled pork sandwiches. It also complements vegetarian dishes beautifully, offering a crisp contrast alongside savory grains or bean-based entrees.
Creative Ways to Present
For a festive touch, serve the slaw in individual lettuce cups or hollowed-out mini pumpkins at holiday parties. It also shines as a vibrant topping on tacos or burgers, bringing unexpected sweetness and crunch that elevates any casual meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover slaw in an airtight container and refrigerate. It will keep well for up to 3 days, though the pecans may soften slightly over time. Give it a gentle stir before serving to redistribute the dressing and freshen up the flavors.
Freezing
Because of the fresh cabbage and creamy dressing, freezing is not recommended for this Cranberry Pecan Slaw Recipe. The texture and flavor may deteriorate once thawed, and the cabbage could become watery.
Reheating
Since this slaw is meant to be served cold or at room temperature, reheating is unnecessary. Simply give any refrigerated leftovers a quick toss to revive their crunch and enjoy.
FAQs
Can I substitute the mayonnaise for a healthier alternative?
Absolutely! You can swap out half or all of the mayonnaise with Greek yogurt for a lighter, tangier dressing while keeping that creamy texture intact.
How do I get extra crunch from the pecans?
Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden. This intensifies their flavor and adds a satisfying crunch to your slaw.
Is this slaw suitable for a vegan diet?
To make this recipe vegan, replace mayonnaise with a plant-based alternative and use maple syrup instead of honey. The slaw will still be deliciously vibrant and creamy.
Can I prepare the slaw the day before serving?
Yes! Making this slaw a day ahead actually helps the flavors meld beautifully. Just keep it covered in the fridge, and toss lightly before serving.
What can I use if I don’t have red cabbage?
If red cabbage isn’t available, you can simply use all green cabbage or substitute with shredded Brussels sprouts for a slightly different but equally tasty crunch and color variation.
Final Thoughts
This Cranberry Pecan Slaw Recipe is one of those dishes you’ll want to keep in your go-to rotation, whether for holidays, family dinners, or casual get-togethers. It brings together fresh, tart, nutty, and creamy flavors in such a delightful way that every bite feels like a little celebration. Trust me, once you make it, you’ll wonder how you ever enjoyed slaw without those brilliant bursts of cranberry and pecan.
Print
Cranberry Pecan Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus at least 30 minutes chilling time
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and crunchy Cranberry Pecan Slaw combining shredded green and red cabbage, sweet carrots, dried cranberries, and crunchy pecans, all tossed in a creamy, tangy dressing. Perfect as a festive holiday side or refreshing accompaniment to any meal.
Ingredients
Slaw Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup thinly sliced green onions
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Vegetables and Mix-ins: In a large mixing bowl, thoroughly combine the shredded green cabbage, red cabbage, carrots, dried cranberries, chopped pecans, and thinly sliced green onions to create the base of the slaw.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
- Toss Slaw with Dressing: Pour the prepared dressing over the cabbage mixture and toss gently but thoroughly until all ingredients are evenly coated with the creamy dressing.
- Chill to Meld Flavors: Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes to allow the flavors to meld and the slaw to chill.
- Final Toss and Serve: Before serving, give the slaw one final toss to redistribute the dressing and serve chilled as a refreshing side dish.
Notes
- You can use a pre-shredded coleslaw mix to save time.
- Toast the pecans lightly to enhance their flavor and crunch.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
