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

Scale

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

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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.