Creamy Apple Slaw with Cranberries
This creamy apple slaw is tossed with cabbage, dried cranberries, and a tangy maple yogurt dressing. This salad is perfect for fall meals, BBQs, or holiday sides!
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Servings: 6
Calories: 175kcal
Ingredients
coleslaw dressing
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt - I used 2%
- 2 tablespoons apple cider vinegar
- 1 small garlic clove finely minced or grated
- 2 tablespoons maple syrup or honey
- ½ teaspoon salt
- ½ teaspoon black pepper
apple slaw
- 4 cups shredded green cabbage - from about ½ head of cabbage - or 1 16-ounce bag of coleslaw mix
- 1 large sweet red apple, thinly sliced or cut into matchsticks - Honeycrisp, Gala, or Cosmic Crisp suggested
- ½ cup dried cranberries - I used sweetened - can use unsweetened
- 3 green onions, ends trimmed and thinly sliced
- coleslaw dressing (see above)
Instructions
- Make the slaw dressing: to a bowl, whisk to combine: mayonnaise, Greek yogurt, apple cider vinegar, garlic, maple syrup, salt and pepper. Can be made 1-2 days in advance.
- To a large salad bowl, toss shredded cabbage, sliced apples, dried cranberries and green onions.
- Toss the coleslaw and dressing together and refrigerate. Can be made 2-3 hours in advance.
Notes
Leftovers: While this slaw tastes best within a day of being made, you can refrigerate leftovers in an airtight storage container for up to 2-3 days (and can save a day or so longer if not yet dressed). The cabbage may release a bit of liquid as it sits, so give it a quick toss before serving leftovers.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Fiber: 4g
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