Description
Apple Coleslaw with Cranberries and Pecans is a refreshing take on a classic side dish. This vibrant salad combines the crispness of fresh cabbage with sweet apples and tart cranberries, all tossed in a creamy maple balsamic dressing. Perfect for fall gatherings or any occasion, this coleslaw is not only delicious but also versatile. Serve it as a side dish, topping for sandwiches, or even as a light meal on its own. Plus, it holds well for leftovers, making it an ideal choice for meal prep or potlucks. Enjoy the delightful mix of textures and flavors while keeping your dish free from pork and alcohol-based ingredients.
Ingredients
- 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 chopped candied pecans
- 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
Instructions
- In a large mixing bowl, whisk together mayonnaise, balsamic vinegar, olive oil, maple syrup, salt, and pepper until smooth.
- Add shredded cabbage, apple matchsticks, red onion slices, dried cranberries, parsley, and chopped candied pecans to the dressing. Use tongs to mix thoroughly until everything is well coated.
- Taste and adjust seasoning if needed before serving immediately or refrigerating for at least 30 minutes to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Customize by adding nuts like walnuts or almonds for extra crunch. Use different apple varieties for varying sweetness levels. Substitute mayonnaise with a vegan alternative for a plant-based version.