Apple and Cranberry Coleslaw
Author: Anita's Table Talk
Dressing
- 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
Coleslaw
- 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
Dressing
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.
Coleslaw
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.
