Apple, Cranberry and Candied Pecan Coleslaw
The is a perfect Fall recipe, with ingredients that are easy to find in any grocery store this time of the year. But since apples are always available, Apple, Cranberry and Candied Pecan Coleslaw can be just as welcome at your next BBQ or picnic.
Apple, Cranberry and Candied Pecan Coleslaw is jam packed with nutrition. Cabbage, carrots, apples, nuts and yogurt. We could start with counting grams of fiber and end with what seems like a never ending list of vitamins and minerals. Using Greek yogurt instead of my usual go-to, Hellman’s mayo, lowers the fat grams and increases the calcium.
One of the things I like about this recipe is there’s lots of room to improvise.
How to Make Apple, Cranberry and Candied Pecan Coleslaw
Get ready to start chopping. Or at least plan on chopping the apples and pecans on your cutting board. I lug out my food processor to shred the cabbage and the carrots. And my kitchen scissors do a great job chopping up the green onion–snip, snip.
As far as the dressing goes, if you want to keep this a healthier, use 1/4 c mayo and 3/4 c yogurt. The texture is going to be a little less creamier, though. I’m okay with that.
Remember to taste the dressing after combining ingredients and adjust the seasoning accordingly.
I add a little Dijon mustard because I usually think it needs a “little something.” But skip it if mustard isn’t your thing.
I also use more like ½ cup honey. A sweeter flavored coleslaw seems to be my preference. Don’t overdo the sweetness, though.
Remember to add extras in a little at a time until you reach the bliss point for your palate.
Do the type of apples matter?
As for the apples, I use a mixture. Pink Lady, because they’re extra healthy (tied for healthiest with Red Delicious), and Granny Smith, because they’re tangy with good texture.
Grannies don’t turn brown as fast as the others when exposed to air either. But use whatever works best for you or whatever you have lurking in the fridge.
And the nuts, I planned to just use candied pecans. Then I felt a little guilty about all that sugar, so I went halfsies—a combination of candied pecans and walnuts. Once again, your choice.
Toasted sliced almonds would be nice or even sunflower or pumpkin seeds.
This is a great side dish for pulled pork sandwiches or any BBQ sandwich.
Apple and Cranberry Coleslaw
- ½ cup plain Greek Yogurt (I used Fage 2% brand)
- ½ cup mayonnaise
- ¼-½ cup honey (closer to ¼ cup for me)
- 2-3 Tablespoons apple cider vinegar
- ½-1 Tablespoon Dijon mustard (optional but it adds flavor)
- ½ teaspoon salt or to taste (I used closer to 1 teaspoon)
- freshly ground black pepper
- 6-8 cups shredded coleslaw mix or 1 small cabbage, shredded (6-8 cups packed)
- 1 cup shredded carrots
- 2 large apples, sliced into matchsticks (about 3 cups) (I used 1 Red Delicious and 1 Granny Smith)
- 1 cup chopped green onions
- ¾ cup candied pecans or walnuts, rough chopped (any nuts or even sunflower seeds work here)
- ¾ cup dried cranberries
- COMBINE Greek yogurt, mayonnaise, honey, apple cider vinegar, and mustard (if using) in a mixing bowl and WHISK until smooth.
- ADD salt and pepper. Taste and add more if needed.
- In a large mixing bowl, COMBINE slaw mix (or shredded cabbage), carrots, apples, green onions, nuts and cranberries. ADD dressing and TOSS to coat evenly. SERVE immediately.