Cranberry Apple Coleslaw with Brussels & Cabbage
A crisp & tangy coleslaw made with crunchy cabbage, crisp Brussels sprouts, juicy apples, and dried cranberries tossed in a creamy poppyseed dressing.
Servings: 10
Calories: 180kcal
Cost: $8
Equipment
- Knife
- rotary grater or food processor (optional)
Ingredients
Dressing
- 1/4 cup mayonnaise
- 1/4 cup greek yogurt plain
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1/4 teaspoons sea salt
- 1/4 teaspoons black pepper
- 1/8 teaspoons ground cinnamon
- 1 teaspoon poppy seeds
Coleslaw
- 1/2 head green cabbage
- 12 ounces fresh Brussels sprouts
- 1 whole carrot
- 1/2 red onion
- 1 large apple or two small
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- 1/3 cup roasted pumpkin seeds
Instructions
- Add all of the dressing ingredients to a mixing bowl and whisk together until smooth. Set aside.1/4 cup mayonnaise, 1/4 cup greek yogurt, 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 2 tablespoon maple syrup, 1 teaspoon dijon mustard, 1/4 teaspoons sea salt, 1/4 teaspoons black pepper, 1/8 teaspoons ground cinnamon, 1 teaspoon poppy seeds
- Thinly slice or shred the green cabbage and the Brussels sprouts. Place these shredded veggies in a large bowl.1/2 head green cabbage, 12 ounces fresh Brussels sprouts
- Shred the carrot using a box grater or matchstick with a mandoline. Add to the bowl of cabbage and Brussels.1 whole carrot
- Thinly slice the red onion and add to the bowl of veggies. Chop the apple into matchstick-sized pieces. You can do this with a mandoline or by making long, thin slices of the whole apple, then thinly slice those slices into matchsticks. Add to the bowl of veggies.1/2 red onion, 1 large apple
- Pour the dressing over the veggies and toss to completely coat. This salad can be made up to four hours ahead of time if needed.
- Top with the dried cranberries, pecans and pumpkin seeds and lightly toss before serving.1/3 cup dried cranberries, 1/3 cup chopped pecans, 1/3 cup roasted pumpkin seeds
Video
Notes
- This is a great make ahead dish! You can make this earlier in the day before serving.
- For best presentation, wait to add the toppings until right before serving so they don't get soft.
- The texture of this dish is best a few hours after mixing, and will continue to stay delicious for 2 to 3 days! Cabbage and Brussels withstand dressing better than other salad bases.
- This makes a nicely dressed coleslaw-- Remember that all of the veggies will contribute more moisture to the coleslaw dressing as the dish sits for a few hours, so you do not want it too wet when you first toss the dressing in.
- If a wetter coleslaw is desired, cut the Brussels sprouts back to 8 ounces instead of 12 ounces.
- Store this crisp apple slaw in the refrigerator in an air tight container. For best taste and texture, eat within 2-3 days.
Nutrition
Calories: 180kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 133mg | Potassium: 327mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1337IU | Vitamin C: 47mg | Calcium: 58mg | Iron: 1mg
