Crunchy Apple Coleslaw with Cranberries and Pecans
A refreshing fall side dish featuring crunchy cabbage, sweet apples, tart cranberries, and pecans, all brought together with a light dressing.
- Prep Time: 20
- Total Time: 20
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ¼ cup mayonnaise
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups shredded green cabbage
- 1 large apple, cut into matchsticks
- ½ cup thinly sliced red onion
- ½ cup dried cranberries
- 2 tablespoons chopped fresh parsley
- ½ cup candied pecans, chopped
Instructions
- In a large bowl, whisk together the mayonnaise, balsamic vinegar, olive oil, maple syrup, kosher salt, and black pepper until smooth.
- Add the shredded cabbage, apple, red onion, cranberries, parsley, and candied pecans to the bowl and stir gently.
- Using tongs, mix everything together until well coated with the dressing.
- Taste and adjust seasoning with additional salt and pepper if necessary.
- You can serve it immediately, but for best flavor, cover and refrigerate for about 30 minutes before serving.
Notes
Store in an airtight container in the fridge for up to 3 days. Fresh ingredients keep the coleslaw crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://us.recipesfood.org/apple-coleslaw/
