Description
A bright, crunchy slaw with sweet apples and tart cranberries tossed in a creamy, tangy dressing.
Ingredients
Scale
- 4 cups finely shredded cabbage (use green, red, or a mix)
- 1 large apple, cut into thin matchsticks or very thin slices
- ½ cup dried cranberries
- 1 medium carrot, coarsely grated
- ¼ cup thinly sliced red onion (optional)
- ¼ cup chopped walnuts or sunflower seeds (optional, for crunch)
For the dressing
- ½ cup mayonnaise or plain Greek yogurt
- 1 tablespoon apple-cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Prep the produce: Rinse the cabbage and shred it finely (a sharp knife, mandoline, or food processor works). Core and slice the apple into thin sticks. Grate the carrot and, if using, slice the red onion paper-thin.
- Whisk the dressing: In a small bowl, blend the mayo (or yogurt) with the apple-cider vinegar and honey (or maple). Season with salt and pepper and mix until smooth. Taste and adjust the seasoning.
- Toss the slaw: In a large bowl combine the shredded cabbage, apple, grated carrot, dried cranberries, and onion. Drizzle the dressing over the mixture and toss thoroughly so everything is evenly coated.
- Chill and serve: Cover and refrigerate for at least 30 minutes to let the flavors marry. Right before serving, scatter the chopped walnuts or sunflower seeds on top for extra texture.
Notes
Storage tip: Keep leftovers refrigerated in an airtight container for up to 3 days; stir before serving to redistribute the dressing.