If you’re on the lookout for a fresh, vibrant side dish that balances sweet, tangy, crunchy, and creamy all in one bowl, this Cranberry Pecan Slaw Recipe is an absolute winner. Combining the crisp textures of shredded green and red cabbage with the natural sweetness of dried cranberries and the toasty crunch of pecans, this slaw bursts with flavor and color that can brighten up any meal. Plus, the zesty dressing with hints of honey and apple cider vinegar perfectly ties everything together to make a dish that feels both classic and exciting. Whether you serve it at a family barbecue or a simple weeknight dinner, this Cranberry Pecan Slaw Recipe is sure to become a cherished favorite.
Ingredients You’ll Need
Every ingredient in this Cranberry Pecan Slaw Recipe plays a crucial role, bringing balance, texture, and vibrant hues to your bowl. From crunchy cabbage to creamy, tangy dressing, you’ll find each element simple yet essential for that perfect harmony.
- Shredded green cabbage: Offers a crisp, mild base with a fresh bite.
- Shredded red cabbage: Adds beautiful color and a slightly earthier flavor.
- Shredded carrots: Brings natural sweetness and an extra crunch.
- Dried cranberries: Provide a chewy texture bursting with tart-sweet flavor.
- Toasted pecans, chopped: Introduce a rich, buttery crunch and a nutty aroma.
- Thinly sliced red onion (optional): Adds a zesty, sharp note that brightens the slaw.
- Mayonnaise: Creates a smooth, creamy base for the dressing.
- Plain Greek yogurt (or sour cream): Gives a tangy creaminess that lightens the dressing.
- Apple cider vinegar: Delivers a punch of acidity for that perfect tang.
- Honey: Balances the tartness with gentle sweetness.
- Dijon mustard: Adds mild heat and depth to the dressing.
- Salt and pepper: Essential seasonings to elevate all the flavors.
How to Make Cranberry Pecan Slaw Recipe
Step 1: Prepare the Fresh Veggies and Mix the Base
Start by shredding your green and red cabbage along with the carrots for that perfect crunchy texture. If you’re using red onion, thinly slice it now as well. Toss all of these vibrant veggies together in a large bowl so they can start mingling before the dressing arrives.
Step 2: Toast the Pecans and Measure the Sweet Bits
To bring out their nutty flavor, toast your pecans lightly in a dry skillet over medium heat until aromatic and slightly browned—usually about 3 to 5 minutes. Let them cool slightly before chopping. Get your dried cranberries measured and ready; their tart chewiness is key to this slaw’s character.
Step 3: Whip Up the Luscious Dressing
In a smaller bowl, combine the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, and Dijon mustard. Whisk everything together until smooth and creamy. Don’t forget to season with salt and pepper to taste—this little sprinkle ties all the flavors perfectly.
Step 4: Toss Everything Together
Pour that delicious dressing over your shredded veggies, dried cranberries, toasted pecans, and red onions if using. Gently toss everything to coat evenly, making sure every bite is bursting with flavor and texture.
Step 5: Let It Chill and Meld
Cover your Cranberry Pecan Slaw Recipe and refrigerate it for at least 30 minutes. This resting time allows the flavors to blend beautifully and the cabbage to soften just enough while keeping its crunch.
How to Serve Cranberry Pecan Slaw Recipe
Garnishes
A sprinkle of extra chopped pecans or fresh chopped parsley on top adds a lovely visual finish and fresh notes that invite you to dive in. A few whole dried cranberries scattered on top can brighten the presentation as well.
Side Dishes
This slaw pairs wonderfully alongside grilled chicken, turkey burgers, or even a hearty pulled pork sandwich. It also complements any picnic spread or holiday meal as a colorful, refreshing contrast to richer mains.
Creative Ways to Present
Feeling adventurous? Serve this Cranberry Pecan Slaw Recipe stuffed in crisp lettuce cups for a light snack or serve it atop avocado halves for a beautiful, nutrient-packed appetizer. You can even swirl it into grain bowls or use it as a fresh topping for tacos to add brightness and crunch.
Make Ahead and Storage
Storing Leftovers
Once mixed, store any leftover slaw in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days for optimal freshness and crunch.
Freezing
This slaw isn’t ideal for freezing because the crunchy vegetables and creamy dressing tend to separate and lose their texture upon thawing.
Reheating
Since this is a cold slaw, it’s meant to be eaten chilled. There’s no need to reheat—just give it a good stir before serving if it’s been stored for a day or two.
FAQs
Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or almonds work great too and will offer a different but delicious crunch and flavor profile to your slaw.
Is there a dairy-free version of the dressing?
You can substitute the Greek yogurt with a dairy-free yogurt alternative or simply increase mayonnaise; this keeps the creaminess without dairy.
Can I add fresh cranberries instead of dried?
Fresh cranberries are quite tart and firm, so they might be overpowering and harder to chew. If you want to use fresh, try cooking them down into a quick compote or sauce to mix into the slaw gently.
How long does it take to prepare this Cranberry Pecan Slaw Recipe?
Prep and assembly take about 15 minutes plus at least 30 minutes chilling time to let the flavors meld.
Can I make this recipe vegan?
Yes, replace mayonnaise with a vegan version, use a dairy-free yogurt, and ensure your sweetener is vegan-friendly. The rest of the slaw ingredients are naturally plant-based.
Final Thoughts
This Cranberry Pecan Slaw Recipe is one of those joyful dishes that’s both uncomplicated and unforgettable. It brings a lovely medley of tastes and textures that can brighten up any meal, season, or occasion. I encourage you to make a batch soon—your taste buds (and guests!) will thank you for this crisp, colorful delight.
Print
Cranberry Pecan Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Pecan Slaw is a vibrant, crunchy salad perfect as a refreshing side dish or a light lunch. Combining shredded green and red cabbage with sweet dried cranberries and toasted pecans, it offers a delightful balance of textures and flavors. The creamy dressing made from mayonnaise, Greek yogurt, apple cider vinegar, honey, and Dijon mustard ties all ingredients together with a tangy, slightly sweet finish.
Ingredients
Vegetables
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup thinly sliced red onion (optional)
Fruits and Nuts
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
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 vegetables. In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, and thinly sliced red onion if using, ensuring all are evenly mixed.
- Add the fruits and nuts. Toss in the dried cranberries and chopped toasted pecans to the bowl with the vegetables; this will bring natural sweetness and crunch to the slaw.
- Make the dressing. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper until smooth and well combined.
- Combine slaw and dressing. Pour the dressing over the vegetable and fruit mixture and toss thoroughly to coat everything evenly with the creamy dressing.
- Chill before serving. Cover the bowl and refrigerate the slaw for at least 30 minutes, allowing the flavors to meld and the cabbage to soften slightly for better texture.
- Serve. After chilling, give the slaw a final toss, taste and adjust seasoning if necessary, then serve chilled as a refreshing side dish or light meal.
Notes
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning.
- You can substitute sour cream for Greek yogurt if preferred, but Greek yogurt adds a nice tang and protein.
- For a vegan version, replace mayonnaise and Greek yogurt with vegan alternatives or use mashed avocado in the dressing for creaminess.
- This slaw is best served within 24 hours of preparation to maintain fresh texture.
- Add more apple cider vinegar or honey in the dressing to adjust the balance between tangy and sweet according to your taste.
