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Cranberry Coleslaw with Toasted Pecans

Servings: 4

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!