This is such a delicious fall twist on coleslaw that combines the crisp, refreshing qualities of classic coleslaw with the hearty and warm flavors of autumn. Perfectly balancing sweet and savory notes, this dish takes the traditional recipe up a notch by incorporating seasonal ingredients like shredded apples, cranberries, or even roasted butternut squash for added depth. The dressing features a tangy blend of apple cider vinegar, maple syrup, and Dijon mustard, creating a creamy yet light coating that ties the flavors together beautifully.
Crunchy cabbage and carrots provide the base, while the addition of toasted nuts like pecans or walnuts brings a satisfying texture and nutty richness.
This coleslaw is not only visually appealing with its vibrant colors but also incredibly versatile—it can complement roasted meats, serve as a topping for sandwiches,
or shine as a standalone side dish at any fall gathering. Whether you're hosting a cozy dinner party or simply looking to add a seasonal flair to your meals, this coleslaw is guaranteed to be a crowd-pleaser and a delightful celebration of fall's bounty.
Ingredients:
- 1 14 oz. bag 3-color coleslaw mix
- 1 large apple, chopped
- 1/2 c. dried cranberries
- 1/2 c. chopped walnuts
- 4 green onions, sliced
Dressing:
- 3/4 c. lowfat mayo
- 3/4 c. plain yogurt, not Greek
- 6 Tbsp. honey
- 3/4 tsp. dried, ground ginger
Instructions:
Combine coleslaw ingredients in a large bowl.
In a small bowl, combine dressing ingredients and mix well.
Pour dressing over coleslaw and stir until evenly coated.
*For a less creamy coleslaw, use 1/2 c. mayo, 1/2 c. plain yogurt, 1/4 c. honey, and 1/2 tsp. ginger.