If you’re craving a side dish that bursts with color, texture, and a perfect balance of sweet and savory flavors, the Cranberry Pecan Slaw Recipe is here to steal the spotlight. This vibrant slaw brings together crisp green and red cabbage, crunchy pecans, and juicy dried cranberries all tossed in a luscious honey-Dijon dressing. Whether you’re serving it to brighten up a weeknight dinner or adding a festive touch to holiday feasts, this slaw is a refreshing twist on classic coleslaw that’s guaranteed to become a new favorite on your table.
Ingredients You’ll Need
These ingredients are wonderfully simple yet vital for achieving the perfect harmony of flavors and textures in the Cranberry Pecan Slaw Recipe. Each component contributes something unique — from the crunch of cabbage to the sweetness of dried cranberries and the creamy tang of the dressing.
- 4 cups shredded green cabbage: Provides a crisp, fresh base for this slaw.
- 1 cup shredded red cabbage: Adds color and a slightly earthier flavor.
- 1 cup shredded carrots: Brings sweetness and vibrant orange hue.
- ½ cup dried cranberries: Bursts of tart sweetness contrast beautifully with the greens.
- ½ cup chopped pecans: Adds crunch and a warm nutty flavor.
- ¼ cup thinly sliced green onions: Offers a mild oniony zest.
- ½ cup mayonnaise: Creates a creamy, rich dressing that binds everything.
- 1 tablespoon apple cider vinegar: Adds bright acidity to balance the creaminess.
- 1 tablespoon honey: Sweetens the dressing naturally.
- 1 teaspoon Dijon mustard: Lends a subtle sharpness to the flavor profile.
- ¼ teaspoon salt: Enhances all the natural flavors.
- â…› teaspoon black pepper: Adds a gentle hint of spice.
How to Make Cranberry Pecan Slaw Recipe
Step 1: Combine the Fresh Ingredients
Start by tossing together the shredded green cabbage, red cabbage, and carrots in a large mixing bowl. Add in the dried cranberries, chopped pecans, and sliced green onions. This colorful medley forms the hearty foundation of the slaw, bringing crunch, sweetness, and a touch of zest.
Step 2: Whisk the Dressing
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until you get a smooth and creamy dressing. This dressing is the magic that ties the flavors together, marrying the crisp vegetables with a subtle tang and sweetness.
Step 3: Combine and Chill
Pour the dressing over the bowl of cabbage mixture and toss everything gently but thoroughly so each bite gets coated with the delicious sauce. Let the slaw chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld and the textures to soften just enough without losing their crunch.
How to Serve Cranberry Pecan Slaw Recipe
Garnishes
For an extra pop and added elegance, sprinkle a few toasted pecans or fresh green onion slices on top just before serving. These simple garnishes enhance both texture and presentation, making your Cranberry Pecan Slaw Recipe look as delightful as it tastes.
Side Dishes
This slaw is a brilliant companion to grilled meats such as barbeque chicken, pork chops, or salmon. It also pairs wonderfully with hearty holiday mains and adds a refreshing crunch to sandwich platters or picnic spreads.
Creative Ways to Present
Transform your Cranberry Pecan Slaw Recipe into eye-catching individual portions by serving it in mini mason jars or crisp lettuce cups. These creative ideas make it easy for guests to enjoy and add an element of fun to casual parties or festive gatherings.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container in the refrigerator. The slaw keeps well for up to 2 days, but for the best texture, it’s a good idea to consume it within that time frame so the cabbage stays crisp.
Freezing
While the components are fresh and crunchy, freezing is not recommended for the Cranberry Pecan Slaw Recipe. Freezing can compromise the texture of the cabbage and the dressing, leading to a mushy result once thawed.
Reheating
This slaw is meant to be enjoyed cold or at room temperature, so reheating is unnecessary. Simply take it out of the fridge and give it a gentle stir before serving to refresh the flavors.
FAQs
Can I make the Cranberry Pecan Slaw Recipe vegan?
Absolutely! Swap out the mayonnaise for a vegan mayo alternative and ensure the honey is replaced with maple syrup or agave to keep it completely plant-based and delicious.
How far in advance can I prepare this slaw?
You can prepare the slaw up to a day ahead. Just keep the dressing separate until ready to serve if you want to maintain maximum crunch. Otherwise, mixing and refrigerating overnight still yields great flavor.
Can I toast the pecans for extra flavor?
Yes! Toasting the pecans lightly in a dry skillet brings out their nutty aroma and adds a wonderful crunch that complements the Cranberry Pecan Slaw Recipe beautifully.
Is it possible to use fresh cranberries instead of dried?
Fresh cranberries are quite tart and firm, so they aren’t the best for this slaw. Dried cranberries provide the perfect chewy sweetness that balances the dish without overpowering it.
What can I substitute for mayonnaise in the dressing?
If you want a lighter version, Greek yogurt works wonders as a substitute. It keeps the creaminess while adding a nice tang and fewer calories, perfect for a healthier twist.
Final Thoughts
There’s something truly special about the Cranberry Pecan Slaw Recipe that makes it an instant favorite to share with family and friends. With its vibrant colors, delightful textures, and the perfect blend of sweet and tangy flavors, this slaw is more than just a side dish — it’s a celebration of fresh, simple ingredients coming together in the best way. I can’t wait for you to try it and discover just how effortlessly it can brighten up your meals!
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Cranberry Pecan Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Pecan Slaw is a vibrant, crunchy side dish combining shredded green and red cabbage, carrots, dried cranberries, and chopped pecans, all tossed in a tangy and slightly sweet mayonnaise-based dressing. Perfect for holiday meals or as a refreshing companion to grilled meats, this slaw offers a delightful balance of flavors and textures with minimal prep time and no cooking required.
Ingredients
Vegetables & Fruits
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup dried cranberries
- ¼ cup thinly sliced green onions
Nuts
- ½ cup chopped pecans
Dressing
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- â…› teaspoon black pepper
Instructions
- Combine Vegetables and Add-ins: In a large bowl, mix together the shredded green cabbage, shredded red cabbage, shredded carrots, dried cranberries, chopped pecans, and sliced green onions until well incorporated.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and fully combined.
- Toss the Slaw: Pour the dressing over the cabbage and add-in mixture. Toss everything thoroughly so that all ingredients are evenly coated with the dressing.
- Chill and Marinate: Cover the bowl and refrigerate the slaw for at least 30 minutes. This resting period allows the flavors to meld together beautifully.
- Serve: Before serving, give the slaw a gentle stir to redistribute the dressing and flavors. Serve cold as a side dish or accompaniment.
Notes
- For a lighter and tangier version, substitute some or all of the mayonnaise with Greek yogurt.
- Toast the pecans lightly in a dry skillet before chopping to enhance their flavor and add crunch.
- This slaw pairs wonderfully with grilled meats or as a fresh side for holiday leftovers.
