Cranberry Coleslaw with Toasted Pecans
Elevate your veggie game with our refreshing and flavorful Cranberry Coleslaw with Toasted Pecans!
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!
Nutrition
Calories: 277kcal, Carbohydrates: 16g, Protein: 3g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 16mg, Sodium: 273mg, Potassium: 212mg, Fiber: 3g, Sugar: 11g, Vitamin A: 227IU, Vitamin C: 20mg, Calcium: 59mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!