Healthy Cranberry Walnut Coleslaw {No Mayo}
Servings 6 servings
This healthy cranberry walnut coleslaw has just the right amount of creaminess, sweetness and crunchiness to keep you running back for more. The Greek yogurt dressing adds a delicious creaminess so no mayo is required! A lightened up salad option perfect for BBQ season! {Vegetarian & gluten-free}
Ingredients
- 1.5 cups purple cabbage finely shredded
- 1.5 cups green cabbage finely shredded
- 1 large carrot shredded (about 1 cup shredded)
- 3 green onions sliced thinly (including the white part)
- 1/2 cup walnuts coarsely chopped
- ¼ cup dried cranberries
For the no-mayo dressing:
- 3 tablespoons plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large bowl, mix the shredded cabbage, carrot, green onion, walnuts, and cranberries.
- In a small bowl, mix together the ingredients for the dressing until well combined.
- Pour the dressing into the salad and toss until evenly distributed. Serve immediately or store in the refrigerator for later use.
Notes
*Use a Greek yogurt with a higher fat percentage for a dressing with a thicker and creamier consistency.
*You can use pre-shredded cabbage to cut down on preparation time, making this recipe even more quick and easy.
*I recommend storing this coleslaw in the fridge for at least 30 minutes before serving as it gives the ingredients a chance to absorb all of those delicious flavours!
*Coleslaw can be stored in the fridge for up to four days.
Nutrition
Calories: 100kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 45mgPotassium: 194mgFiber: 2gSugar: 5gVitamin A: 2024IUVitamin C: 22mgCalcium: 46mgIron: 1mg
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