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- 4 cups green cabbage, finely shredded - 1 cup red cabbage, finely shredded - 2 large apples, julienned (preferably Granny Smith) - 1 cup shredded carrots - 1 cup dried cranberries - 1/2 cup chopped walnuts or pecans - 1/2 cup Greek yogurt - 2 tablespoons honey - 1 tablespoon apple cider vinegar - Salt and pepper to taste When I make Cranberry Apple Coleslaw, I love using fresh produce. The green and red cabbage give a great crunch and color. Granny Smith apples add a nice tartness, while the carrots bring sweetness. Dried cranberries provide a chewy texture and a burst of flavor, and nuts add a satisfying crunch. For the dressing, I prefer Greek yogurt for its creaminess and health benefits. Honey sweetens the mix, while apple cider vinegar adds tang. A pinch of salt and pepper brings out all the flavors. You can find the full recipe above for easy reference. Combine shredded green and red cabbage in a large mixing bowl. This mix gives a bright color and a crunchy texture. Cabbage is the heart of coleslaw, and using both types adds a nice twist. Incorporate julienned apples, shredded carrots, dried cranberries, and chopped nuts. The apples add sweetness, while the cranberries provide a tangy bite. Nuts give a satisfying crunch to each bite. Whisk Greek yogurt, honey, apple cider vinegar, salt, and pepper until smooth. This creamy dressing balances the flavors well. It coats the veggies and fruits perfectly, making each bite delicious. Pour the yogurt mixture over the cabbage and apple mixture, and gently toss. Make sure everything is coated evenly. This step blends the sweet, savory, and crunchy elements together. Cover and refrigerate for at least 30 minutes. Chilling lets the flavors meld and enhances the taste. Serve it cold for the best experience. Enjoy this fresh and crunchy delight! To make your coleslaw shine, always taste and adjust the seasoning. You might want to add a bit more salt or pepper. This simple step can change the whole dish. Each bite should be balanced and flavorful. Don’t rush this part; trust your taste buds. Cranberry apple coleslaw is best enjoyed cold. Serve it as a side dish or use it as a sandwich topping. It adds a fresh crunch that complements many meals. Pair it with grilled chicken or pulled pork for a delightful dinner. You can also serve it at picnics or barbecues for a crowd-pleaser. This coleslaw is not only tasty but also good for you. Cabbage is low in calories and high in fiber. It helps with digestion and keeps you full. Apples add natural sweetness and vitamins, while walnuts provide healthy fats and protein. Together, these ingredients make a nutritious dish. Enjoy the health benefits while savoring the flavor of every bite. {{image_2}} You can easily swap Greek yogurt for sour cream. If you prefer a vegan option, use a plant-based yogurt. This change keeps the creaminess while altering the taste. Feel free to get creative with fruits. You can use pears for a sweet twist. Dried cranberries add tartness, but fresh cranberries can give a punch. Each fruit choice changes the flavor profile of the coleslaw. For a different crunch, try using sunflower seeds or pumpkin seeds. Walnuts and pecans are great, but almonds or hazelnuts work too. Each nut or seed adds a unique texture and taste. Experiment with what you like most! You should store Cranberry Apple Coleslaw in an airtight container. This keeps it fresh. Place the container in the refrigerator. This method helps maintain its crunchy texture and flavor. When you refrigerate it, the coleslaw lasts about 3-5 days. After that, it may lose its crispness. Always check for any off smells or changes in the texture before eating. It’s not best to freeze coleslaw. Freezing can make the vegetables mushy. If you must freeze it, use a freezer-safe container. Keep in mind the taste and texture will change. Thaw it in the fridge before serving, but be ready for a different crunch. Yes, you can make this coleslaw a day before. It stays fresh in the fridge. The flavors blend well when it sits overnight. Just remember to give it a good stir before serving. This coleslaw pairs nicely with grilled chicken or fish. You can also serve it with pulled pork sandwiches. It adds a crunchy and sweet touch to any meal. Yes, this recipe is gluten-free. All the ingredients, like cabbage and apples, are naturally gluten-free. Just ensure your nuts and yogurt are also gluten-free. This coleslaw is already vegetarian. It uses yogurt for creaminess. If you want it vegan, replace yogurt with a plant-based option. To make Cranberry Apple Coleslaw: 1. Mix green and red cabbage in a bowl. 2. Add julienned apples, carrots, cranberries, and nuts. 3. In another bowl, whisk yogurt, honey, vinegar, salt, and pepper. 4. Pour dressing over the cabbage mix and toss gently. 5. Chill for at least 30 minutes before serving. Enjoy this fresh dish with your favorite meals! This coleslaw recipe mixes fresh veggies, fruits, and nuts for a tasty dish. You learned how to make the perfect dressing and how to adjust flavors. Remember, this dish is best cold and can vary with different fruits and nuts. You can even store it for days! I hope you try this refreshing Cranberry Apple Coleslaw soon. It's simple, flavorful, and a great side for many meals. Enjoy making and sharing this healthy treat!

Cranberry Apple Coleslaw

Discover the perfect blend of sweet and crunchy with this refreshing Cranberry Apple Coleslaw recipe! Packed with vibrant vegetables, tart apples, and a creamy dressing, it’s a delicious side dish for any meal or a tasty topping for sandwiches. In just 15 minutes, you can create a dish that’s not only healthy but also bursting with flavor.
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Ingredients
  

4 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

2 large apples, julienned (preferably Granny Smith)

1 cup shredded carrots

1 cup dried cranberries

1/2 cup chopped walnuts or pecans

1/2 cup Greek yogurt

2 tablespoons honey

1 tablespoon apple cider vinegar

Salt and pepper to taste

Instructions
 

In a large mixing bowl, combine the shredded green and red cabbage.

    Add the julienned apples, shredded carrots, dried cranberries, and chopped nuts to the bowl.

      In a separate small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, salt, and pepper until smooth.

        Pour the yogurt mixture over the cabbage and apple mixture.

          Gently toss everything together until the coleslaw is evenly coated with the dressing.

            Taste and adjust the seasoning, adding more salt or pepper as needed.

              Cover the coleslaw and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

                Serve cold, either as a side dish or topping for sandwiches.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8