Description

Crisp, tangy, and slightly sweet, this Cranberry Walnut Slaw is a fresh twist on a classic side. Shredded cabbage and carrots are tossed with dried cranberries, crunchy walnuts, and a creamy-yet-light dressing that ties it all together. It’s the perfect balance of flavors and textures—refreshing enough for summer cookouts and festive enough for fall or holiday meals.

Ingredients

Scale

4 cups green cabbage, shredded

2 cups red cabbage, shredded

1 cup carrots, shredded

1/2 cup dried cranberries

1/2 cup walnuts, toasted and chopped

2 green onions, thinly sliced

For the dressing:

1/2 cup mayonnaise (or Greek yogurt for lighter version)

2 tbsp apple cider vinegar

1 tbsp honey or maple syrup

1 tsp Dijon mustard

Salt & black pepper, to taste

Instructions

In a large bowl, combine cabbages, carrots, cranberries, walnuts, and green onions.

In a small bowl, whisk mayonnaise, vinegar, honey, mustard, salt, and pepper until smooth.

Pour dressing over slaw mixture and toss until evenly coated.

Chill for at least 20 minutes before serving to let flavors blend.

Prep Time: 15 minutes
Chill Time: 20 minutes

Nutrition

Calories: 210 / Serving
Sugar: 11g/ Serving
Fat: 15g / Serving
Carbohydrates: 17g/ Serving
Fiber: 4g/ Serving
Protein: 3g/ Serving