Effortless Cranberry Apple Coleslaw (Print Version)
# Ingredients:
→ Main
01 -
1/4 cup sliced almonds or pecans
02 -
1/2 cup dried cranberries
03 -
1 large apple—like Granny Smith or Honeycrisp—sliced thin
04 -
4 cups shredded green cabbage or pre-mixed slaw
05 -
1/4 cup carrots, shredded up
→ Dressing
06 -
Salt to your liking
07 -
1 teaspoon Dijon mustard
08 -
Black pepper, for taste
09 -
2 tablespoons apple cider vinegar
10 -
1 tablespoon honey or maple syrup
11 -
1/2 cup mayo
# Instructions:
01 -
Stick the bowl in the fridge covered for about half an hour or longer so the flavors come together. Grab it cold when you’re ready.
02 -
Drizzle dressing onto your bowl of cabbage mix. Mix it up really well so everything gets coated.
03 -
Take a small bowl and mix up mayo, vinegar, honey or maple syrup, the mustard, and your pinches of salt and pepper till it’s creamy and smooth.
04 -
Put cabbage, those apple slices, the cranberries, carrots, and nuts into a big bowl.
# Notes:
01 -
If you want the tastiest coleslaw, make it the night before. Just give it a good mix before you dish it out.
02 -
Ditch the nuts and go for sunflower seeds if you need nut-free. Vegan mayo is an easy swap for those skipping eggs.