Cranberry Apple Slaw (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
A handful of shredded carrots
02 -
4 scoops of cabbage slaw or chopped green cabbage
03 -
One big apple, any tart kind like Honeycrisp or Granny Smith, chopped up real thin
04 -
Half a cup of dried cranberries
05 -
Scoop of sliced pecans or almonds, about a fourth of a cup
→ Dressing
06 -
Half a cup mayo
07 -
One tablespoon maple syrup or honey
08 -
A dash of black pepper
09 -
Pinch in some salt as much as you want
10 -
Two spoonfuls apple cider vinegar
11 -
One teaspoon Dijon mustard
# Step-by-Step Directions:
01 -
Grab a big bowl. Dump in your cabbage, carrots, lots of apple slices, a handful of cranberries, and all your nuts.
02 -
In a little bowl, stir together your mayo, apple cider vinegar, maple syrup or honey, Dijon, salt, and black pepper. Just whip it until it's looking creamy.
03 -
Pour the dressing right over your salad base. Toss everything around so everything is covered nicely.
04 -
Pop the bowl in the fridge. Cover it up and let it cool out for at least 30 minutes or even longer, so the flavors get friendly. Just eat it cold when you're set.
# Helpful Notes:
01 -
Want more flavor? Mix it up the night before. Just give it another toss before you eat.
02 -
Go with sunflower seeds if you skip nuts. Vegan mayo? It’s perfect if you’re not eating eggs.