Description

Cranberry Pecan Slaw is a vibrant and crunchy salad perfect for any occasion. This refreshing slaw combines shredded green and red cabbage, shredded carrots, dried cranberries, and toasted pecans, all brought together with a tangy and creamy dressing made from mayonnaise, Greek yogurt, apple cider vinegar, honey, and Dijon mustard. With a nice balance of sweet, tart, and savory flavors, it makes an excellent side dish for picnics, barbecues, or light meals.

Ingredients

Scale

Vegetables and Fruits

4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1/2 cup dried cranberries
1/4 cup thinly sliced red onion (optional)

Nuts

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, red cabbage, shredded carrots, dried cranberries, and thinly sliced red onion. Toss gently to evenly distribute the ingredients.
Toast and Chop Pecans: If not already toasted, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned. Allow to cool and then chop coarsely. Add the toasted pecans to the vegetable mixture.
Make the Dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt (or sour cream), apple cider vinegar, honey, and Dijon mustard until smooth and well combined. Season with salt and pepper to taste.
Combine Slaw and Dressing: Pour the dressing over the cabbage mixture and toss thoroughly until every piece is coated with the creamy dressing.
Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a final toss and adjust seasoning if necessary.

Notes

For a dairy-free version, substitute Greek yogurt with a vegan alternative or more mayonnaise.
To enhance crunch, toast the pecans just before adding to the salad.
This slaw can be made a day ahead; it tastes even better after resting in the fridge.
Optional red onion adds a sharp bite; omit if sensitive to raw onions.
Adjust the amount of honey based on your preferred level of sweetness.