Cranberry Apple Slaw (Printable Version)
# What You'll Need:
→ Main
01 -
1/4 cup shredded carrots
02 -
4 cups green cabbage, chopped up or use coleslaw mix
03 -
1 large apple, thinly sliced—Honeycrisp or Granny Smith works
04 -
1/4 cup toasted pecans or almonds, sliced
05 -
1/2 cup sweet dried cranberries
→ Dressing
06 -
1/2 cup mayonnaise
07 -
Black pepper, as much as you want
08 -
1 tablespoon maple syrup or honey
09 -
A little salt, add as you need
10 -
2 tablespoons apple cider vinegar
11 -
1 teaspoon Dijon mustard
# How to Make It:
01 -
Toss together the apples, cabbage mix, cranberries, nuts, and carrots in a nice big bowl.
02 -
Blend mayo, vinegar, honey or maple syrup, mustard, plus your salt and pepper in a small bowl until it looks creamy and smooth.
03 -
Pour that dressing all over your bowl of veggies and fruit. Give it a solid mix so it really covers everything.
04 -
Pop the whole thing in the fridge with a lid for at least half an hour—or more—so all those flavors mix together. Serve it up cold whenever you want.
# Additional Tips:
01 -
Coleslaw gets way tastier overnight, so whip it up ahead if you can. Stir it again right before you dig in.
02 -
If you can't do nuts, toss in sunflower seeds instead. Vegan mayo makes this egg-free without much fuss.