Apple, Cranberry, and Almond Coleslaw

Who doesn’t love Apple, Cranberry, and Almond Coleslaw? It’s crunchy, it’s creamy, it’s slightly sweet, and it goes with just about anything, plus it always has me heading back and heaping another generous scoop onto my plate (no shame, it’s cabbage). Here you get the perfect fall inspired coleslaw (although it’s also super yummy with fresh cabbage straight out of the garden) with it’s addition of apples, cranberries and almonds and it’s covered in a lighter Greek yogurt dressing (versus a classic coleslaw dressing that has as much as a cup of mayonnaise in it). Add more Greek yogurt and you can skip the mayo completely with this recipe!

This Apple Cranberry Almond Coleslaw has a mild flavor to it but if you’d like a more pronounced flavor you can definitely add in a tablespoon or two of dijon mustard to the dressing. And if you want to skip a step you can use a coleslaw mix in place of the shredded cabbage and carrots. I think it’s time for pulled pork or pulled chicken sandwiches this week for dinner don’t you – and then of course this coleslaw to go with it!

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Yield: About 8 servings

Ingredients:

Dressing:
3/4 cup plain Greek Yogurt
1/4 cup mayonnaise (if you don’t do mayo, add more greek yogurt!)
1/4 cup honey
2 Tbsp apple cider vinegar
Salt and freshly ground black pepper

Coleslaw:
1 small cabbage, shredded (6 – 7 cups packed)
1 1/2 cups matchstick carrots
2 large gala apples, sliced into matchsticks (about 3 cups)
1/2 cup sliced green onions
3/4 cup sliced almonds or 1 cup slivered almonds
3/4 cup dried cranberries
Directions

In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.