Description

A fresh, colourful coleslaw made with crisp green and red cabbage, crunchy apple, sweet dried cranberries, shredded carrots, green onions, and toasted pecans, all tossed in a creamy honey dressing with lemon and apple cider vinegar.

Ingredients

For the Coleslaw:

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)

1/2 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)

For the Creamy Honey Dressing:

1/2 cup mayonnaise (120 g)

1/4 cup Greek yogurt (60 g)

2 tbsp honey (42 g)

1 tbsp apple cider vinegar (15 ml)

1 tbsp fresh lemon juice (15 ml)

1 tsp Dijon mustard (5 g)

1/4 tsp garlic powder (1 g)

1/4 tsp salt (1 g)

1/4 tsp black pepper (0.5 g)

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Instructions

1. Add the finely shredded green cabbage, red cabbage, shredded carrots, sliced or julienned apple, dried cranberries, sliced green onions, and toasted pecans to a large mixing bowl.

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

3. Pour the creamy honey dressing over the cabbage mixture. Toss gently until the cabbage, apple, carrots, cranberries, green onions, and pecans are evenly coated.

4. Cover the bowl and refrigerate for 20–30 minutes to allow the flavours to blend while keeping the vegetables pleasantly crisp.

5. Give the coleslaw one final gentle toss just before serving. Taste and adjust the seasoning if needed, then serve while the cabbage and apples are still crisp.

Notes

Choose a crisp, firm apple that holds its shape well when sliced or julienned. Thinly shredded cabbage makes the coleslaw easier to eat and helps it coat evenly with the dressing. Lightly toasted pecans add a deeper nutty flavour and satisfying crunch. Toss gently so the apple slices and pecans stay intact. A 20–30 minute rest gives the flavours time to blend without leaving the vegetables sitting in the dressing for too long. For a lighter coleslaw, start with part of the dressing and add more as needed. You can prepare the vegetables and dressing ahead of time and keep them refrigerated separately. Toss them together shortly before serving for the best crunch. Walnuts can be used instead of pecans. Another dried fruit can be used in place of dried cranberries if preferred. Serve alongside grilled chicken, roasted meats, sandwiches, burgers, or other family-style dishes. For gatherings, garnish with extra cranberries, chopped pecans, or thinly sliced green onions. The dressing can be prepared ahead of time and refrigerated until needed. Give it a quick stir before tossing it with the coleslaw.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American