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Take your coleslaw to a whole new level with sweet, tangy cranberries and crunchy pecans. Mix in an apple and some savory green onions, then toss them all in a creamy dressing for a dish that will be a favorite at any gathering!
Serve this sweet and savory side dish with Crock Pot Beef Roast and Roasted Baby Potatoes for a weeknight meal that’s also excellent for entertaining.
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For years, I’ve loved this crunchy slaw. I’ve eaten it at church gatherings, covered dish suppers, picnics, and cookouts. I’ve also seen it on many restaurant menus.
Not only that, but I think the reason it’s shown up in so many places all these years is that it’s just so stinking good! It’s fruity, sweet, tart, and crunchy. It’s a side dish, like Broccoli Cauliflower Salad, and Green Bean Salad, that has just the right amount of each of those important elements for a burst of flavor in every bite.
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What You Need To Make The Best Cranberry Pecan Slaw
- Bagged Slaw Mix
- Dried Cranberries
- Pecans
- Apple
- Green Onions
- Mayonnaise
- Sour Cream
- Apple Cider Vinegar
- Honey
- Salt and Pepper
Scroll Down For Measurements
How To Make This Recipe
- Add slaw mix, apple, cranberries, pecans and onions to a large bowl. Toss to mix all ingredients. Set aside
- Add mayonnaise, sour cream, vinegar, honey, salt and pepper in a small bowl. Whisk together until smooth. Pour ¾ of the dressing over the slaw and toss until mixed well. Add remaining dressing if desired. **Additional dressing can be saved in a sealed container to add to slaw at a later time or before serving.
- Serve immediately. The slaw can be stored, covered, in the refrigerator until ready to serve. Toss then, add saved dressing if needed.
Tips And Tricks For Making Cranberry Pecan Slaw
Apple Selection: Opt for large apples that are both tart and sweet for a balanced flavor profile.
Consistent Chopping: Ensure all ingredients, especially apples and cranberries, are chopped uniformly for an even distribution of flavors and textures.
Add a Sprinkle: For an additional layer of taste and texture, sprinkle in some almonds or walnuts. This not only boosts the nutty flavor but also complements the crunchy texture of the slaw.
Storing Leftovers: To keep the slaw’s crunchy texture, store leftovers in an airtight container in the refrigerator. Consume within 1-2 days for the best flavor and freshness.
Toss Before Serving: If you’ve stored the slaw for a while, give it a good toss before serving to redistribute the dressing and flavors.
Balancing Sweetness: If you find the slaw a tad too sweet, consider adding a splash of lemon juice or apple cider vinegar to cut through the sweetness and bring balance.
Easy Homemade Cole Slaw Recipes You’ll Love
- Fresh Pineapple Slaw
- Best Creamy Cole Slaw
- Blue Cheese Slaw
- Brussels Sprouts Slaw
- BBQ Red Slaw for Pulled Pork
What To Serve With Cranberry Pecan Slaw
Like my Orange Cranberry Sauce, this recipe makes a great side dish. Here are some of my favorite main dishes to serve with it:
- Crock Pot Chicken Thighs
- Marinated Pork Tenderloin
- Roast Beef And Cheese Sliders
- Air Fryer Sausage And Potatoes
- Easy Marinated London Broil
Ingredients
- 2 11-ounce bagged cole slaw mix
- 1 large chopped Gala or Honeycrisp apple
- 1 cup dried cranberries
- 1 cup chopped pecans
- 4 sliced green onions
Dressing
- ¾ cup mayonnaise
- ¾ cup sour cream (yogurt can be substituted)
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- ½ teaspoon salt
Instructions
- Add slaw mix, apple, cranberries, pecans and onions to a large bowl. Toss to mix all ingredients. Set aside
- In a small bowl, add mayonnaise, sour cream, vinegar, honey, salt and pepper. Whisk together until smooth. Pour ¾ of dressing over slaw and toss until mixed well. Add remaining dressing if desired. **Additional dressing can be saved in a sealed container to add to slaw at a later time or before serving.
- Serve immediately. Slaw can be stored, covered in the refrigerator until ready to serve. Toss slightly and add saved dressing if needed.
Video
Notes
- Storing Leftovers: To keep the slaw’s crunchy texture, store leftovers in an airtight container in the refrigerator. Consume within 1-2 days for best flavor and freshness.
- Toss Before Serving: If you’ve stored the slaw for a while, give it a good toss before serving to redistribute the dressing and flavors.
Nutrition
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Vikki
When I first made this recipe, I followed it directly. I plan to make this for a girls weekend, however, a friend of mine cannot eat mayonnaise. I plan to substitute mayonnaise with Greek yogurt and use the sour cream as is. I would still be good for the dressing. Please let me know.
Sure, Vikki! Greek yogurt will work great. Have a great time with your friends.
~Donya