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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.
- 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
- 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