Ingredients:
- 3 cups shredded cabbage (green or a mix of green and purple)
- 1 medium apple (preferably tart like Granny Smith), thinly sliced or julienned
- 1/2 cup dried cranberries
- 1/4 cup shredded carrots (optional, for extra crunch and color)
- 1/4 cup chopped walnuts or pecans (optional, for added texture)
For the dressing:
- 1/4 cup Greek yogurt (for a creamy base)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or more to taste)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare the Veggies & Fruits: In a large bowl, combine the shredded cabbage, apple slices, dried cranberries, and shredded carrots (if using). Toss everything together gently.
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste, adding more honey for sweetness or mustard for tanginess.
- Combine: Pour the dressing over the cabbage and apple mixture. Toss well to coat all the ingredients evenly.
- Chill: Cover the coleslaw and let it sit in the fridge for at least 30 minutes to allow the flavors to meld together.
- Serve: Before serving, sprinkle with chopped nuts for crunch (if using), and enjoy this refreshing, crunchy, and slightly sweet coleslaw!
