Ingredients
- Green cabbage, shredded: 6 cups
- Red apple, cored and diced: 1 large
- Dried cranberries: 1/2 cup
- Pecan halves: 1/2 cup
- Mayonnaise: 1/2 cup
- Apple cider vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Dijon mustard: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the shredded cabbage, diced apple, dried cranberries, and pecan halves.
- Step 2: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth.
- Step 3: Pour the dressing over the cabbage mixture.
- Step 4: Toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
- Step 5: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
- To prevent sogginess, store leftover coleslaw in an airtight container in the refrigerator for up to 2 days.
- This coleslaw is best served chilled, so reheating isn't recommended.
- Serve this delightful coleslaw as a vibrant side dish with grilled chicken, pulled pork sandwiches, or even veggie burgers!
- For a richer flavor, toast the pecan halves lightly in a dry skillet before adding them to the coleslaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American