This is part of my continuing series as a member of the 2013 Kraft Tastemaker’s Team. All opinions remain my own. The recipe I’m sharing today is a slightly reworked classic from my files making it better for you! See the original post here and read the story of why this coleslaw means so much to me. Yes. Coleslaw means a great deal to me. What? Don’t you get emotional about coleslaw?
It’s hard to believe it’s been over a decade since my stepmom, Valerie, started serving Cranberry Coleslaw at family gatherings. It was one of the things I always went for first at the table. There was something about the tangy dressing and sweet, tart, dried cranberries that perfectly complimented the crisp cabbage and carrot slaw. I just couldn’t get enough of it.
In the intervening years, I’ve changed the original dressing around a little bit to health-ify it. I replaced most of the mayonnaise with thick Greek dressing and used honey for sweetener instead of sugar. All in all, the changes made to the coleslaw are smart ones that add nutrition without changing the basic flavours; tart, tangy, sweet, creamy, refreshing, and ever-so-delicious.
The ease with which the slaw comes together makes it a serious addition to your summer simplicity files. It comes together in moments and is the perfect accompaniment for everything from grilled pork and chicken to broiled fish. It’s my favourite side-dish offering at Labor Day picnics and get togethers, but it’s also my go-to coleslaw year ’round.
Do you have any family classic recipes you’ve made smart changes to in order to make them more nutritious? I’d love to hear about them!
It’s that time of year! If you’re looking for great ideas for upcoming back to school lunchbox ideas, or if you’re overrun with zucchini and need zucchini recipes, please check out Recipes by Kraft.com
- 1 pound bagged cabbage and carrot coleslaw mix (or 6 cups mixed shredded cabbage and carrots)
- ½ cup Greek yogurt
- 1 tablespoon Kraft Mayo
- 1 tablespoon honey
- 1 tablespoon lemon juice or white wine vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon celery seed
- ¼ cup plus 1 tablespoon dried cranberries
- 2 Tablespoons plus 1 teaspoon shelled sunflower seeds or slivered almonds
- Use a whisk to combine yogurt, honey, lemon juice (or vinegar), salt, pepper, and celery seed to make the dressing. Set aside.
- Add coleslaw vegetables to a mixing bowl. Toss in ¼ cup of the cranberries and 2 Tablespoons of the sunflower seeds. Pour the dressing over the slaw and toss to coat completely. Transfer to a serving dish and scatter reserved cranberries and sunflower seeds over the top. Store leftovers, tightly lidded, in the refrigerator for up to 4 days.
Disclosure: This is part of my continuing series as a happy member of the Kraft Tastemakers team. All recipes, opinions and cranberry are my own.