Apple Cranberry Coleslaw with Vinegar Dressing
Servings: 6 Servings
Ingredients
- 14 to 16 ounce bag coleslaw mix
- 1 large apple thinly sliced or julienned
- ½ cup dried cranberries
- ¼ cup chopped toasted pecans
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a large mixing bowl, combine the coleslaw mix, apple slices, cranberries, and toasted pecans.14 to 16 ounce bag coleslaw mix, 1 large apple, ½ cup dried cranberries, ¼ cup chopped toasted pecans
- In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until smooth.¼ cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon honey, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Pour the dressing over the slaw and toss until evenly coated.
- Let it rest for about 10 minutes before serving to allow the flavors to blend.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup. Actual calories will vary.
- Recipe makes approximately 5-6 cups of slaw.
- This slaw is best served fresh but you can refrigerate leftovers for up to 2 days.
- Scroll up above the recipe to find the following info:
-
- How to Make Apple Cranberry Slaw (with step-by-step photos)
- Quick Tips
- How to Store Leftovers
-
Nutrition Facts
Apple Cranberry Coleslaw with Vinegar Dressing
Serving Size
1 cup
Amount per Serving
Calories
146
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
110
mg
5
%
Potassium
176
mg
5
%
Carbohydrates
20
g
7
%
Fiber
3
g
12
%
Sugar
16
g
18
%
Protein
1
g
2
%
Vitamin A
84
IU
2
%
Vitamin C
26
mg
32
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
