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–+ servings
Servings: 8

Cranberry Apple Coleslaw

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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!
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