I am always looking for great side dishes. They are so essential for any great meal. This slaw serves up Autumn in a wonderful combination of cabbage, apples, cranberries and pecans with a creamy maple dressing. It is so fabulous! I always double the recipe because I love having some in fridge so I can grab a bowl whenever I want.
You can shred some cabbage or just buy it pre-shredded. I use this packet from Trader Joes. The rainbow mixture makes for a very pretty slaw.
Just toss a bag of this into a bowl and add in the apples.
Add in apples, cranberries, pecans and green onions.
Mix together the mayonnaise, yogurt, maple syrup, ginger and salt to make the dressing.
Pour over slaw and mix well.
This will last for several days covered and refrigerated. The flavor actually improves over time.
ENJOY!!!
Autumn Slaw
Ingredients
- 4 cups shredded cabbage
- 1 large apples, chopped into bite-sized pieces
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- 5-6 green onions, sliced
Dressing
- ½ cup mayonnaise
- ½ cup plain yogurt
- 4 Tbsp maple syrup
- ½ tsp ginger
- ¼ tsp salt
Instructions
- Mix all veggies together.
- In separate bowl, mix dressing.
- Pour dressing over veggies and mix well.
- Best if covered and chilled for a couple of hours,
SO YUMMY!! Made exactly as recommended except I only had plain Greek yogurt on hand so I used that.
I have a ton of food allergies, so I made this with substitutions to accommodate them, and it was delicious and inadvertently vegan in the process. Lots of compliments at Thanksgiving! I shredded green and red cabbage and added in half a can of well drained shoestring beets since I’m allergic to carrots. I replaced Mayo with Soy based Original Veganaise and replaced the yogurt with Silk Plain Soy Yogurt (nut yogurts will be too thin). I reduced the green onion by half as a personal preference (flavor still came through) and added a couple dashes of cinnamon to the dressing. It tasted good when I put it together day before Thanksgiving, but I noticed the cabbage was very wilted the next day. It didn’t look nice to serve. I still had a bunch of cabbage left over so I tossed in about 1 1/2 cups more green and red cabbage and added a chopped red pear to the original recipe. There was plenty of dressing to coat it, and yes, the beets turned the dressing pink. Tasted and looked great though when served! Thank you for a great recipe to build my own vegan (egg and casein free) version from!
This is awesome! Thanks for sharing!