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.
- Remember to taste the dressing after combining ingredients and adjust the seasoning accordingly.
- I add a little Dijon mustard because the slaw ends up needing 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 in the fridge.
- As for 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.
Other Favorite Recipes
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.