Cranberry Apple Creamy Slaw (Print Version)
# Ingredients:
→ Coleslaw Base
01 -
0.25 cup sliced almonds or pecans
02 -
0.5 cup dried cranberries
03 -
4 cups shredded green cabbage
04 -
1 large honeycrisp or granny smith apple, sliced thin
05 -
0.25 cup shredded carrots
→ Dressing
06 -
Salt and black pepper (just add what you like)
07 -
1 teaspoon Dijon mustard
08 -
1 tablespoon honey or maple syrup
09 -
0.5 cup mayonnaise
10 -
2 tablespoons apple cider vinegar
# Instructions:
01 -
Stick it in the fridge covered for half an hour or more. You'll want it cold and tasty before dishing it up.
02 -
Drizzle your dressing on top of the cabbage combo. Give everything a soft toss until it's all slick and shiny.
03 -
Put the mayo, apple cider vinegar, honey or maple syrup, Dijon, and a good pinch of salt and pepper in a little bowl. Whisk it all together so it looks creamy.
04 -
In a big bowl, add almonds or pecans, carrots, cranberries, apple slices, and cabbage. Get them all mixed up.
# Notes:
01 -
You can fix this coleslaw the day ahead, but give it a good mix before bringing it to the table.
02 -
Just swap in vegan mayo for a dairy-free version.
03 -
Try a little lemon juice or a sprinkle of orange zest if you want it zingier.
04 -
Sunflower seeds or chopped red onion work if you want a new bite or crunch.