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Drizzle your dressing over the coleslaw and toss well to combine. Sea salt and pepper to taste.
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Cranberry Coleslaw with Toasted Pecans
Elevate your veggie game with our refreshing and flavorful Cranberry Coleslaw with Toasted Pecans!
This recipe is a perfect blend of crunchy, creamy, and sweet, making it an ideal side dish for any occasion. The toasted pecans add a delightful crunch and a boost of healthy fats, while the dried cranberries provide a sweet and tangy flavor.
But what really sets this slaw apart is the creamy dressing, made with Greek yogurt, mayonnaise, and a hint of maple syrup. This dressing not only adds a rich and velvety texture but also provides a good source of protein and calcium.
This slaw is also packed with nutritious ingredients like cabbage, celery, and green onions, which are rich in vitamins, minerals, and antioxidants. Plus, the apple cider vinegar adds a touch of probiotics to support gut health.
So why not give this Cranberry Coleslaw with Toasted Pecans a try? It’s the perfect recipe to add some crunch, flavor, and nutrition to your meals.
Cabbage was on sale at my local grocer last week, so I’ve been including it in a lot of different meals. It has been fun experimenting with new recipes and ideas using cabbage.
My weekly meal planning is completely decided by whatever I find ON SALE. This way, we’re always consuming an abundance of fresh produce while keeping our family budget in check.
Cabbage is a very underrated vegetable.
It’s very LOW in calories, HIGH in nutrients and fiber. Definitely, a vegetable that we could all be eating more of!
In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical vegetable in terms of price per edible cup. Yes! Grab some fresh cabbage next time you’re out & about!
Many people don’t know what a powerhouse of a food cabbage really is. I’ve been eating it on the regular for the past 15 years…. added to soups, roasted, and shredded into recipes like this 😍 I’m pretty obsessed – so here’s your gentle nudge to eat more cabbage.
Homemade Mayonnaise:
❤️Many health food stores and Amazon carry apple juice-sweetened dried cranberries. Most commercial dried cranberries contain a lot of added refined sugar so choose wisely and/or be aware of what you really want to use here. You could also dry your own cranberries using fresh organic cranberries. There are many recipes online for drying cranberries in your oven for food dehydrator.
4 servings
Ingredients:
- 14 oz bag coleslaw mix, or 4 cups freshly shredded cabbage of choice
- 4 celery ribs, finely sliced on the diagonally
- 6 green onions, sliced on the diagonally
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup raw apple cider vinegar
- 2 Tbsps maple syrup or raw honey
- 1 Tbsp Dijon mustard
- sea salt and freshly ground black pepper to taste
Toasted pecans:
- 1 cup raw pecans
- 2 Tbsps grass-fed butter or ghee, melted
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
Instructions:
Start by making your toasted pecans. Preheat the oven to 275 degrees f.
In a bowl, toss your raw pecans with the melted butter, sea salt, and smoked paprika. Toast for 30-40 minutes, stirring every 10 minutes or so.
Place the coleslaw mix in a large bowl.
Add the celery, onions, cranberries, and your toasted pecans.
In another bowl, whisk together all of your remaining ingredients to form a creamy dressing.
Drizzle your dressing over the coleslaw and toss well to combine. Sea salt and pepper to taste.
Enjoy!
💚Rachel
Ingredients
- 14 oz bag coleslaw mix, or 4 cups freshly shredded cabbage of choice
- 4 celery ribs, finely sliced on the diagonally
- 6 green onions, sliced on the diagonally
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup raw apple cider vinegar
- 2 Tbsps maple syrup or raw honey
- 1 Tbsp Dijon mustard
- sea salt and freshly ground black pepper to taste
Toasted pecans:
- 1 cup raw pecans
- 2 Tbsps grass-fed butter or ghee, melted
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
Instructions
- Start by making your toasted pecans. Preheat the oven to 275 degrees f.
- In a bowl, toss your raw pecans with the melted butter, sea salt, and smoked paprika.
- Toast for 30-40 minutes, stirring every 10 minutes or so.
- Place the coleslaw mix in a large bowl.
- Add the celery, onions, cranberries, and your toasted pecans.
- In another bowl, whisk together all of your remaining ingredients to form a creamy dressing.
- Drizzle your dressing over the coleslaw and toss well to combine. Sea salt and pepper to taste.
- Enjoy!
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