Description
This cranberry pecan slaw recipe is a vibrant and flavorful side dish featuring shredded cabbage, dried cranberries, and toasted pecans tossed in a creamy, tangy dressing. Perfect for holiday tables or everyday meals, it’s a versatile, gluten-free dish that’s ready in just 45 minutes.
Ingredients
For the Slaw:
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans, chopped
1/4 cup thinly sliced red onion (optional)
For the 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 Slaw Base:
In a large bowl, combine green cabbage, red cabbage, carrots, dried cranberries, pecans, and red onion (if using). Toss to mix. - Make the Dressing:
In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy. - Combine and Chill:
Pour the dressing over the slaw mixture and toss to coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to meld. - Serve:
Toss the slaw before serving. It’s ideal as a side dish or topping for sandwiches and tacos.
Notes
Make-Ahead Tip: For maximum crunch, prepare the slaw and dressing separately, combining just before serving.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 180 kcal
