Cranberry Coleslaw: Printer Friendly Version

Cranberry Coleslaw: Printer Friendly Version

Adapted from Valerie Daly’s recipe


  • 1 pound bagged cabbage and carrot coleslaw mix (or 6 cups mixed shredded  cabbage and carrots)
  • 1/2 cup Greek yogurt
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon honey
  • 1 Tablespoon lemon juice or white wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery seed
  • 1/4 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 1/4 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.