Creamy Cranberry Apple Cole Slaw Recipe Is Nutritious & Delicious (High Fiber & High Protein) High Protein Recipes High Fiber Recipes Salads Side Dishes Holidays Gluten-free Vegetarian Fruit

"A bright, fresh (and simple) recipe to serve some crisp veggies alongside your favorite meals this season," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "I created this coleslaw for the holidays as it has such beautiful Christmas holiday colors and flavors – but I think this would be equally delicious served alongside a juicy BBQ rib in the middle of July."

"Cabbage is a very underrated vegetable in my opinion. In terms of price per cup, a report by the Department of Agriculture has shown cabbage to be the second most economical vegetable in terms of price per edible cup. Many people don’t know what a powerhouse cabbage really is. I’ve been eating it on the regular for the past several years, in soups, roasted, quick stir fries and in coleslaw or salad."

This gluten-free, high-fiber and high-protein cranberry apple cole slaw tastes better after sitting in the refrigerator for at least one hour before serving. So plan to make this ahead of time. Be sure to tell your family they are getting the health benefits of cranberries and the health benefits of cabbage (among others!).

Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 1 medium green cabbage, shredded or thinly chopped
• 1/2 a small purple cabbage, shredded or thinly chopped
• 1 large apple, chopped into matchsticks
• 1 cup fresh cranberries, halved, or 1/2 cup dried cranberries
• 1/2 cup chopped raw pecans or walnuts
• 1 bunch green onions, sliced

Dressing

• 2/3 cup plain Greek yogurt or plain coconut yogurt
• 1/3 cup homemade mayonnaise or your favorite store-bought mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 fresh garlic clove, minced

Here's how to make it: 

1. In a large bowl add the shredded cabbage. Season the cabbage with sea salt and pepper, then use your clean hands to massage the cabbage until it starts to shrink a bit.
2. Add in the apple, cranberries, pecans and green onions. (Rachel recommends trying this cole slaw recipe with fresh cranberries rather than dried especially if you’re making this for the holiday season. "Fresh cranberries lend a wonderful tangy bright flavor to this salad while also providing a festive feel." We agree!)
3. In a bowl, combine all the dressing ingredients then whisk together really well. Add the dressing over the coleslaw salad and toss to combine. Taste test then adjust seasonings, as desired. Refrigerate until ready to serve. Store leftovers covered in the fridge for up to two days.

Recipe and photo courtesy of Clean Food Crush®.

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