Description

A crisp, colourful winter slaw made with green and red cabbage, sweet apple, firm pear, dried cranberries, carrots, green onions, toasted pecans, and fresh parsley, all tossed in a creamy honey apple cider dressing.

Ingredients

For the Slaw

4 cups green cabbage, finely shredded (350 g)

2 cups red cabbage, finely shredded (175 g)

1 large crisp apple, thinly sliced or julienned (180 g)

1 large firm pear, thinly sliced or julienned (180 g)

1/2 cup dried cranberries (60 g)

1/2 cup carrots, shredded (60 g)

1/3 cup green onions, thinly sliced (35 g)

1/2 cup toasted pecans, roughly chopped (55 g)

1/4 cup fresh parsley, chopped (15 g)

For the Honey Apple Cider Dressing

1/3 cup mayonnaise (80 g)

1/4 cup plain Greek yogurt (60 g)

2 tbsp honey (42 g)

2 tbsp apple cider vinegar (30 ml)

1 tbsp fresh lemon juice (15 ml)

1 tsp Dijon mustard (5 g)

1/2 tsp garlic powder (1.5 g)

1/4 tsp salt (1.5 g)

1/4 tsp freshly ground black pepper (0.5 g)

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Instructions

1. Add the finely shredded green cabbage, red cabbage, carrots, sliced apple, sliced pear, dried cranberries, green onions, toasted pecans, and chopped parsley to a large mixing bowl. Toss gently to distribute the ingredients evenly without bruising the fruit.

2. In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, apple cider vinegar, fresh lemon juice, Dijon mustard, garlic powder, salt, and freshly ground black pepper until the dressing is smooth and creamy.

3. Pour the dressing over the cabbage, fruit, and vegetable mixture. Gently toss everything together until the cabbage, apples, pears, cranberries, pecans, and carrots are evenly coated.

4. Cover the bowl and refrigerate the slaw for 15–20 minutes. This allows the flavours to blend while keeping the cabbage pleasantly crisp.

5. Give the slaw a gentle toss just before serving. Sprinkle with extra toasted pecans or dried cranberries if desired, then serve chilled.

Notes

Finely shred the cabbage and avoid adding the dressing too far in advance for maximum crunch. Use a crisp apple and firm pear that can hold their shape when sliced and tossed. Toast the pecans before adding them for extra flavour and a satisfying crunch. Thinly sliced or julienned apples and pears distribute their flavour throughout the slaw. Chilling for 15–20 minutes gives the flavours time to blend without making the cabbage overly soft. Extra toasted pecans and dried cranberries make a colourful finishing garnish. The vegetables, fruit, and dressing can be prepared ahead of time. For the crispest texture, keep the dressing separate and toss it with the slaw closer to serving. Walnuts or another favourite crunchy nut can be used instead of pecans. Plain thick yoghurt can be used instead of Greek yogurt, although the texture and flavour may vary slightly. Serve chilled with extra pecans, cranberries, and fresh parsley for a fresh and colourful finish.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American