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Cranberry Apple Coleslaw
A bright, fresh (and simple) recipe to serve some crisp veggies alongside your favorite meals this season. I created this coleslaw for the holidays as it has such beautiful Christmas holiday colors and flavors – BUT I think this would be equally delicious served alongside a juicy BBQ rib in the middle of July.
I REALLY recommend trying this recipe with fresh cranberries rather than dried ESPECIALLY if you’re making this for the holiday season. Fresh cranberries lend a wonderful tangy bright flavor to this salad while also providing a festive feel.
🌱Cabbage is a very underrated vegetable in my opinion.
In terms of price per cup, a report by the Department of Agriculture has shown cabbage to be the second most economical vegetable in terms of price per edible cup.
Many people don’t know what a powerhouse cabbage really is. I’ve been eating it on the regular for the past several years… in soups, roasted, quick stir-fries, and in coleslaw or salad.
Cabbage is a cruciferous vegetable that increases the production of antioxidant and detoxification enzymes, and stimulates the production of liver cleansing; it actually helps your liver break down toxins so they can be more easily expelled, and it also has diuretic properties that help rid your body of excess liquid, carrying toxins along with it. Vegetables are pretty amazing!
Try this with our Homemade Mayonnaise.
8 servings
Ingredients:
- 1 medium green cabbage, shredded or thinly chopped
- 1/2 a small purple cabbage, shredded or thinly chopped
- 1 large apple, chopped into matchsticks
- 1 cup fresh cranberries, halved, or 1/2 cup dried cranberries
- 1/2 cup chopped raw pecans or walnuts
- 1 bunch of green onions, sliced
- sea salt and pepper to your taste
Dressing:
- 2/3 cup plain Greek yogurt or plain coconut yogurt
- 1/3 cup homemade mayonnaise
- 1 Tbsp freshly-squeezed lemon juice
- 1 Tbsp dijon mustard
- 1 fresh garlic clove, minced
Instructions:
In a large bowl add the shredded cabbage.
Season your cabbage with sea salt and pepper, then use your clean hands to massage the cabbage until it starts to shrink a bit.
Add in the apple, cranberries, pecans, and green onions.
In a medium bowl, combine all the dressing ingredients then whisk together really well. Add your dressing over the coleslaw salad and toss to combine.
Taste test then adjust your seasonings as desired.
This stuff tastes best after sitting in the fridge for an hour before serving, which makes it excellent to prepare ahead of time for entertaining.
Store leftovers covered in the fridge for up to 2 days.
Enjoy!
❤️Rachel
Ingredients
- 1 medium green cabbage, shredded or thinly chopped
- 1/2 a small purple cabbage, shredded or thinly chopped
- 1 large apple, chopped into matchsticks
- 1 cup fresh cranberries, halved, or 1/2 cup dried cranberries
- 1/2 cup chopped raw pecans or walnuts
- 1 bunch of green onions, sliced
- sea salt and pepper to your taste
Dressing:
- 2/3 cup plain Greek yogurt or plain coconut yogurt
- 1/3 cup homemade mayonnaise
- 1 Tbsp freshly-squeezed lemon juice
- 1 Tbsp dijon mustard
- 1 fresh garlic clove, minced
Instructions
- In a large bowl add the shredded cabbage. Season your cabbage with sea salt and pepper, then use your clean hands to massage the cabbage until it starts to shrink a bit.
- Add in the apple, cranberries, pecans, and green onions.
- In a medium bowl, combine all the dressing ingredients then whisk together really well. Add your dressing over the coleslaw salad and toss to combine.
- Taste test then adjust your seasonings as desired.
- This stuff tastes best after sitting in the fridge for an hour before serving, which makes it excellent to prepare ahead of time for entertaining.
- Store leftovers covered in the fridge for up to 2 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 medium green cabbage, shredded or thinly chopped
- 1/2 a small purple cabbage, shredded or thinly chopped
- 1 large apple, chopped into matchsticks
- 1 cup fresh cranberries, halved, or 1/2 cup dried cranberries
- 1/2 cup chopped raw pecans or walnuts
- 1 bunch of green onions, sliced
- sea salt and pepper to your taste
Dressing:
- 2/3 cup plain Greek yogurt or plain coconut yogurt
- 1/3 cup homemade mayonnaise
- 1 Tbsp freshly-squeezed lemon juice
- 1 Tbsp dijon mustard
- 1 fresh garlic clove, minced
Instructions
- In a large bowl add the shredded cabbage. Season your cabbage with sea salt and pepper, then use your clean hands to massage the cabbage until it starts to shrink a bit.
- Add in the apple, cranberries, pecans, and green onions.
- In a medium bowl, combine all the dressing ingredients then whisk together really well. Add your dressing over the coleslaw salad and toss to combine.
- Taste test then adjust your seasonings as desired.
- This stuff tastes best after sitting in the fridge for an hour before serving, which makes it excellent to prepare ahead of time for entertaining.
- Store leftovers covered in the fridge for up to 2 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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