Cranberry Apple Creamy Slaw (Print Version)
# Ingredients:
→ Coleslaw Base
01 -
4 cups shredded green cabbage
02 -
1 large apple, thinly sliced (Honeycrisp or Granny Smith)
03 -
0.5 cup dried cranberries
04 -
0.25 cup shredded carrots
05 -
0.25 cup sliced almonds or pecans
→ Dressing
06 -
0.5 cup mayonnaise
07 -
2 tablespoons apple cider vinegar
08 -
1 tablespoon honey or maple syrup
09 -
1 teaspoon Dijon mustard
10 -
Salt and black pepper, to taste
# Instructions:
01 -
In a large mixing bowl, combine shredded cabbage, apple slices, dried cranberries, carrots, and almonds or pecans.
02 -
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until fully emulsified.
03 -
Pour the prepared dressing over the cabbage mixture and gently toss until all ingredients are evenly coated.
04 -
Cover the coleslaw and refrigerate for at least 30 minutes to allow flavors to develop. Serve cold.
# Notes:
01 -
Coleslaw can be prepared a day in advance; stir well before serving to redistribute dressing.
02 -
For a dairy-free alternative, substitute mayonnaise with vegan mayonnaise.
03 -
Enhance brightness by adding orange zest or a splash of lemon juice.
04 -
Red onion or sunflower seeds may be added for additional flavor and texture.