Apple Cranberry Coleslaw Recipe
Apple Cranberry Coleslaw Recipe
2 / 3
2. Apple Cranberry Coleslaw Directions
- Prepare the vegetables and fruit. In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, and finely chopped red onion. Add the julienned apple and dried cranberries. If you’re using nuts, add them to the bowl as well. Toss gently to mix the ingredients evenly.
- In a medium bowl, whisk together the non-fat Greek yogurt, apple cider vinegar, Dijon mustard, and honey or maple syrup. Add the celery seed and season with salt and freshly ground black pepper to taste. The dressing should be well balanced—tangy, slightly sweet, and creamy.
- Pour the dressing over the cabbage and apple mixture. Toss well to ensure that all the ingredients are evenly coated with the dressing. The Greek yogurt provides a creamy texture while keeping the dish light and low in fat.
- For the best flavor, cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld together and the cabbage to absorb the dressing.
- After chilling, give the coleslaw a final tos< s to redistribute the dressing. Serve chilled as a side dish or a light, refreshing salad. Garnish with additional fresh parsley if desired.
- Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The coleslaw is best enjoyed fresh but can be kept in the fridge for a short time. The cabbage may become slightly softer over time, but the flavors will continue to develop.
Please c-lic-k the "next >" button below to see the WW Points Calculation.
