Apple Coleslaw with Cranberries and Pecans
User Reviews
5
Apple Coleslaw with Cranberries and Pecans
Description
This Apple Coleslaw recipe combines shredded green cabbage with crisp apple matchsticks, thinly sliced red onion, sweet dried cranberries, fresh parsley, and chopped candied pecans. These ingredients create a mix of fresh, tart, sweet, and nutty flavors and a variety of textures from crunchy cabbage to chewy fruit and crunchy nuts.
The dressing, made of mayonnaise, balsamic vinegar, extra virgin olive oil, maple syrup, salt, and black pepper, provides a smooth, sweet-tart coating that complements the fresh vegetable and fruit components. Tossing the salad well distributes the flavors evenly, and letting it rest briefly allows taste melding.
Suitable as a side dish for a group, the coleslaw can also serve as a larger salad when paired with proteins like roasted chicken. Variations with different nuts, seed substitutes, or mayonnaise alternatives accommodate dietary preferences. The salad holds up well even the day after tossing, making it practical for meal prep or leftovers.
Preparing the dressing separately in advance and combining just before serving helps maintain texture and freshness.
Ingredients
- ¼ cup mayonnaise
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- ½ teaspoon kosher salt plus more if needed
- ¼ teaspoon black pepper plus more if needed
- 4 cups green cabbage from about ½ head of cabbage, shredded
- 1 apple cut into matchsticks (any kind will work, large
- ½ cup red onion from about ½ of a medium onion, thinly sliced
- ½ cup dried cranberries (I used sweetened)
- 2 tablespoons parsley chopped, fresh
- ½ cup pecans chopped (see notes for alternatives, candied
Instructions
- In a large bowl, whisk together the ¼ cup mayonnaise, the 2 tablespoons balsamic vinegar, the 2 tablespoons extra-virgin olive oil, the 2 tablespoons maple syrup, the ½ teaspoon kosher salt, and the ¼ teaspoon black pepper until smooth.
- Add the 4 cups shredded green cabbage, the 1 large apple sliced into matchsticks, the ½ cup thinly sliced red onion, the ½ cup dried cranberries, the 2 tablespoons chopped fresh parsley, and the ½ cup candied pecans, chopped.
- Use tongs to mix everything together well. Taste and adjust seasoning if necessary. Serve immediately, or cover and refrigerate for about 30 minutes to allow flavors to blend together.
Notes
- Prepare dressing separately and toss the coleslaw about 30 minutes before serving for best flavor.
- Leftovers remain good and hold their texture well even after a day refrigerated.
- Substitute candied pecans with other nuts or seeds as desired; candied nuts add sweetness and crunch.
- Use full-fat or vegan mayonnaise alternatives to suit dietary needs.
- Other fruit substitutions like pears or different dried fruit can be used according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 227mg | 9% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 32mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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