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
Scale
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.
