Description
A crisp and refreshing Cranberry Coleslaw with Toasted Pecans that blends sweet, tangy, and nutty flavors. This easy-to-make salad is perfect for picnics, barbecues, and holiday feasts. With crunchy cabbage, chewy cranberries, and buttery toasted pecans, every bite is packed with delicious texture and flavor.
Ingredients
Scale
Coleslaw
- 14 oz bag coleslaw mix (or 4 cups shredded cabbage)
- 4 celery ribs, finely sliced on the diagonal
- 6 green onions, sliced on the diagonal
- ½ cup dried cranberries
Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ¼ cup raw apple cider vinegar
- 2 tablespoons maple syrup or raw honey
- 1 tablespoon Dijon mustard
- Sea salt and freshly ground black pepper to taste
Toasted Pecans
- 1 cup raw pecans
- 2 tablespoons grass-fed butter or ghee, melted
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
Instructions
1. Toast the Pecans
- Preheat the oven to 350°F (175°C).
- Toss pecans with melted butter, sea salt, and smoked paprika.
- Spread on a baking sheet and bake for 7-10 minutes, stirring once.
- Let cool before adding to the coleslaw.
2. Prepare the Dressing
- In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, maple syrup, and Dijon mustard.
- Season with salt and black pepper to taste.
3. Assemble the Coleslaw
- In a large mixing bowl, combine coleslaw mix, celery, green onions, and dried cranberries.
- Pour the dressing over the mixture and toss well to coat.
- Let sit for at least 15 minutes to allow flavors to meld.
4. Add Toasted Pecans & Serve
- Just before serving, sprinkle toasted pecans on top for crunch.
- Serve chilled or at room temperature.
Notes
- For Extra Crunch: Add shredded carrots or thinly sliced apples.
- Make It Vegan: Use vegan mayo and maple syrup instead of honey.
- Storage Tip: Store in the fridge for up to 3 days; add pecans just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American