Ingredients
- Shredded cabbage: 6 cups
- Granny Smith apple, diced: 1 medium
- Dried cranberries: 1/2 cup
- Chopped pecans: 1/4 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 chopped pecans.
- 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 and toss gently to coat all the ingredients evenly.
- Step 4: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 5: Before serving, toss the coleslaw again and adjust seasoning if needed. Enjoy!
Notes
- For best flavor, let the coleslaw chill for at least an hour before serving to allow the apple cider vinegar to soften the cabbage.
- This coleslaw is best served cold, as a refreshing side dish alongside grilled chicken or pork.
- While not ideal for reheating, leftovers will stay fresh for up to 3 days when stored in an airtight container in the refrigerator.
- To prevent the apples from browning, toss them with a squeeze of lemon juice before adding them to the cabbage mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American