Ingredients
- Shredded green cabbage: 6 cups
- Granny Smith apple, diced: 1 large
- Dried cranberries: 1/2 cup
- Pecan halves, toasted: 1/2 cup
- Mayonnaise: 1/2 cup
- Apple cider vinegar: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Honey: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine the shredded cabbage, diced apple, dried cranberries, and toasted pecan halves.
- Step 2: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until well combined.
- Step 3: Pour the dressing over the cabbage mixture in the large bowl.
- Step 4: Toss gently to coat all ingredients evenly with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
- Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days; the cabbage will soften over time.
- This coleslaw is best served chilled, alongside grilled chicken or pork, or as a topping for pulled pork sandwiches.
- Reheating isn't recommended as it will wilt the cabbage, but you can refresh it by stirring in a tablespoon of fresh, crisp apple cider.
- For extra flavor, toss the diced apple with a squeeze of lemon juice before adding it to the cabbage to prevent browning and enhance its tartness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American