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
Scale
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.
