This crunchy cranberry coleslaw is a fantastic mix of fresh cabbage, sweet cranberries, and toasted pecans. It’s colorful, tasty, and a great side for any meal!
Honestly, the pecans add a fun crunch that makes this dish special. It’s my go-to for family gatherings—everyone cleans their plate! 🥗
I love how easy it is to whip up. Just toss the ingredients together and enjoy! It’s refreshing and perfect for summer barbecues or holiday feasts.
Key Ingredients & Substitutions
Cabbage: A mix of green and red cabbage gives this coleslaw beautiful color and crunch. If you can’t find red cabbage, feel free to use all green cabbage or add some kale for a twist.
Pecans: Toasted pecans add a lovely crunch. If you’re nut-free, sunflower seeds or pumpkin seeds can offer a similar texture and nutty flavor.
Dried Cranberries: These provide sweetness. You can swap them for raisins, chopped apples, or even fresh cranberries for a tangy kick. Fresh cranberries will be tart, so adjust sweetness accordingly!
Mayonnaise: Classic mayo gives creaminess. Greek yogurt can be a healthier alternative if you’re looking for lower calories or added protein. You could also use a vegan mayo if you prefer plant-based options.
How Do I Toast Nuts Perfectly?
Toasting nuts is key for enhancing their flavor. Here’s how to do it right:
- Use a dry skillet (no oil needed) and heat it over medium heat.
- Add your pecans in a single layer—this helps them toast evenly.
- Stir frequently for 4-5 minutes until they are fragrant and golden brown.
- Remove immediately to prevent burning; they can go from toasted to burnt very quickly!
Let them cool before adding to your coleslaw for that perfect crunch! Enjoy the simplicity and deliciousness of this coleslaw recipe with family and friends. 😊
Cranberry Coleslaw with Toasted Pecans
Ingredients You’ll Need:
For the Coleslaw:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup pecans
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious cranberry coleslaw takes about 10-15 minutes to prepare. If you choose to chill it for 30 minutes before serving, you can enhance the flavors and texture, making it an even more refreshing side dish!
Step-by-Step Instructions:
1. Toast the Pecans:
Start by heating a dry skillet over medium heat. Add the pecans to the skillet and toast them for about 4-5 minutes, stirring frequently. You’ll know they’re ready when they smell fragrant and turn lightly browned. Make sure to take them off the heat and let them cool for later use.
2. Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Mix until everything is smooth and well combined. This dressing will give your coleslaw a creamy and tangy flavor!
3. Combine the Coleslaw Ingredients:
In a large mixing bowl, add the shredded green and red cabbages, shredded carrots, and dried cranberries. This mix will bring lots of color and crunch to your coleslaw!
4. Add the Dressing:
Pour your delicious dressing over the cabbage mixture. Toss everything together thoroughly to make sure all the veggies are coated evenly with the dressing.
5. Add Toasted Pecans:
Now, fold in half of the toasted pecans into the coleslaw mixture. This will add a fabulous crunch to your dish. Save the rest of the pecans for garnishing!
6. Serve:
Transfer the coleslaw to a serving bowl. Sprinkle the remaining toasted pecans on top for a lovely garnish. This will not only look great but will also add extra texture!
7. Chill (Optional):
If you have time, cover the coleslaw and refrigerate it for about 30 minutes before serving. This helps all the flavors meld together beautifully, and it will be nice and cool for serving!
Enjoy this vibrant and crunchy cranberry coleslaw as a refreshing side dish that’s sure to please your guests! 🥗
Can I Use Fresh Cranberries Instead of Dried Cranberries?
Yes, you can use fresh cranberries, but they are much more tart than dried ones. If you go this route, consider adding a bit more honey or sugar to the dressing to balance the flavors.
How Long Will Leftover Coleslaw Last in the Fridge?
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the cabbage may soften over time, so it’s best enjoyed fresh!
Can I Make This Recipe Vegan?
Absolutely! You can easily make this coleslaw vegan by substituting the mayonnaise with a plant-based mayo or using a mix of silken tofu blended with a splash of vinegar for creaminess. The rest of the ingredients are naturally vegan-friendly!
What’s the Best Way to Serve Cranberry Coleslaw?
This coleslaw pairs wonderfully with grilled meats, sandwiches, or as a fresh topping for tacos. It can also be enjoyed on its own as a light salad!
