This crunchy cranberry coleslaw is a fresh take on a classic. With sweet cranberries and crunchy toasted pecans, it’s a treat for your taste buds!
The best part? It adds a pop of color to any meal. I love serving it at gatherings; it’s so easy to make and everyone raves about it! 😊
Key Ingredients & Substitutions
Green and Purple Cabbage: Both types add great crunch and color. If you can’t find purple cabbage, just use more green! Napa cabbage is a softer alternative, giving a different texture.
Carrot: For a sweet crunch, a large shredded carrot works best. You can substitute with a handful of shredded radishes or even julienned apple for a twist!
Dried Cranberries: These provide sweetness and a pop of color. If you want a change, raisins or dried cherries can also work well. Fresh cranberries are too tart, so stick with dried!
Pecans: Toasting enhances their flavor. If pecans aren’t your thing, walnuts or slivered almonds could be great substitutes.
Mayonnaise: For a lighter dressing, you can use Greek yogurt or even a vegan mayo. If you’re avoiding dairy, this switch works perfectly!
How Can I Perfectly Toast Pecans?
Toasting pecans deepens their flavor and adds a nice crunch. Here’s how to do it right:
- Preheat a dry skillet over medium heat. Ensure it’s hot enough to toast but not too hot that the nuts burn.
- Add your pecans to the skillet. Stir frequently to avoid burning, toasting for about 3-5 minutes.
- Look for a fragrant aroma and a slightly darker color to know they are ready. Calmly remove from heat, as they can continue to cook in the skillet.
This simple step elevates your coleslaw’s overall flavor! Enjoy your delicious creation! ✨
Delicious Cranberry Coleslaw with Toasted Pecans
Ingredients You’ll Need:
For the Coleslaw:
- 1/2 medium head green cabbage, finely shredded (about 4 cups)
- 1/2 medium head purple cabbage, finely shredded (about 3 cups)
- 1 large carrot, shredded
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and roughly chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This colorful cranberry coleslaw is a breeze to make! You’ll need about 10 minutes for prep, with an additional 30 minutes for chilling in the refrigerator. So, in just about 40 minutes, you’ll have a refreshing salad ready to serve!
Step-by-Step Instructions:
1. Toast Pecans:
First, grab a dry skillet and heat it over medium heat. Once it’s warm, add the pecans and toast them for about 3-5 minutes. Stir them frequently to prevent burning, and when they start smelling fragrant and look slightly darker, remove them from heat and let them cool. This step adds an amazing depth of flavor!
2. Prepare Vegetables:
In a large mixing bowl, combine the finely shredded green cabbage, purple cabbage, and shredded carrot. This colorful mix is not only beautiful but also adds a nice crunch to the coleslaw.
3. Make Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and freshly ground black pepper until everything is smooth and well combined. This dressing will tie all the flavors together beautifully.
4. Combine Coleslaw:
Pour the dressing over the cabbage mixture. Toss well using your hands or utensils so that all the veggies are evenly coated with the dressing. This helps to ensure every bite is flavorful!
5. Add Cranberries and Pecans:
Next, gently fold in the dried cranberries and toasted pecans. Make sure to do this carefully to keep the pecans from breaking apart and to distribute everything evenly throughout the coleslaw.
6. Chill:
Once everything is mixed, cover the bowl with plastic wrap and refrigerate it for at least 30 minutes. This chilling time allows the flavors to meld and makes the coleslaw even more delicious.
7. Serve:
Before serving, give the coleslaw one last gentle toss to mix everything up. Spoon it into a serving bowl and feel free to garnish with a few extra pecans and cranberries on top for that extra flair. Enjoy your fresh, crunchy cranberry coleslaw with toasted pecans as a perfect side dish or a vibrant salad!
It’s a delightful accompaniment to grilled meats, sandwiches, or simply enjoyed on its own. Happy eating! 🥗✨
Can I Use Other Nuts Instead of Pecans?
Absolutely! If you prefer a different flavor, walnuts or slivered almonds are excellent substitutes. Just remember to toast them in the same way to enhance their taste!
How Long Will the Coleslaw Last in the Fridge?
The coleslaw can be stored in an airtight container in the fridge for up to 3 days. However, it’s best enjoyed within the first couple of days when the veggies are still crisp!
Can I Make This Coleslaw Vegan?
Yes, you can easily make this recipe vegan by swapping the mayonnaise for a plant-based mayonnaise or even using Greek yogurt made from coconut or almonds. Substitute honey with maple syrup for a sweet kick!
What Can I Serve This Coleslaw With?
This cranberry coleslaw is perfect alongside grilled meats, sandwiches, or even as a topping for tacos. It adds a refreshing and crunchy element to any dish! Enjoy!
