Cranberry Coleslaw
Cranberry coleslaw is a sweet and savory salad with seasonal vegetables in a tangy dressing. This cranberry coleslaw recipe is perfect for the holidays.
Servings: 8
Calories: 101kcal
Ingredients
Coleslaw
- 1 bunch kale, shredded
- 1 small white cabbage, shredded
- 1 bunch radicchio, shredded
- 1 English cucumber, diced small
- 1 small red onion, diced
- ½ cup slivered raw almonds
- ¼ cup raw pepitas
- ½ cup dried cranberries
- ½ cup parsley, chopped
Creamy Dressing Option
- ½ cup Raw cashews, sunflower seeds, silken tofu, or white beans (reduce water by half if using tofu or beans)
- ½ cup water
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Dijon Mustard
- 2 teaspoons liquid smoke I used hickory flavor
- ¼ cup apple cider vinegar
Vinaigrette Dressing Option
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 small shallot
- 1 Tablespoon dijon mustard
- 2 teaspoons maple syrup
- 2 teaspoons lemon juice
Instructions
Coleslaw
- Shred the kale, cabbage, and radicchio.
- Transfer to a large bowl.
- Add the chopped red onion, cucumbers, sliced almonds, pepitas, dried cranberries, and chopped parsley.
Creamy Dressing
- Soak cashews or sunflower seeds overnight, or for a quicker option, boil the nuts or seeds for 10 minutes; drain.
- Combine all the ingredients in a high-speed blender.
- Blend until smooth.
- Pour over coleslaw ingredients and toss to combine.
- Cover and refrigerate until ready to serve.
Vinaigrette Dressing
- Combine all the ingredients in a high-speed blender.
- Blend until smooth.
- Pour the contents over the coleslaw.
- Toss to combine.
- Cover and place into the refrigerator until ready to serve.
Video
Notes
- Use a box grater or a food processor to shred the cabbage and other base ingredients in the coleslaw mix.
- A vegetable chopper saves time when meal prepping.
- English cucumbers contain fewer seeds, which reduces the amount of water in the salad, preventing it from getting soggy.
- For an added crunch, toast the pepitas and slivered almonds and don't add until right before serving.
- Serve cranberry coleslaw as a side dish, or add tofu and serve it as an entree salad.
- Coleslaw lasts for 3 to 4 days sealed tight in the fridge.
Nutrition
Serving: 8g | Calories: 101kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 68mg | Potassium: 116mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg