Vegetarian Apple Coleslaw with Cranberries and Pecans
This delightful coleslaw combines sweet and tart apples with earthy pecans and dried cranberries for a refreshing dish, perfect for fall gatherings.
Ingredients
Coleslaw Base
- 1 small head green cabbage, finely shredded
- 2 large apples, cored and thinly sliced Preferably a mix of sweet (like Fuji) and tart (like Granny Smith) varieties.
- 1 cup dried cranberries
Dressing
- 1/2 cup mayonnaise Or Greek yogurt for a lighter version.
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup
- to taste Salt and pepper
Toppings
- 1 cup pecans, roughly chopped Reserve some for garnish if desired.
Instructions
Preparation
- In a large bowl, combine the finely shredded green cabbage and a pinch of salt. Allow it to sit for about 10 minutes to soften slightly.
- Fold in the sliced apples and dried cranberries, ensuring they are evenly distributed among the cabbage.
Dressing and Combining
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss gently to coat all the ingredients thoroughly.
- Finally, stir in the chopped pecans, reserving some for garnish if you like.
Chilling
- Allow the coleslaw to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together beautifully.
Notes
This coleslaw can be customized by adding other shredded veggies, adjusting the dressing sweetness, or even by adding a streusel topping for a unique twist. It's also best enjoyed fresh but can last in the refrigerator for about 3 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 2gSodium: 150mgFiber: 3gSugar: 10g
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