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Better For You Cranberry Coleslaw

Fresh and flavourful, this twist on classic coleslaw adds tart dried cranberries and uses better for you Greek yogurt for the dressing.
Author Rebecca Lindamood

Ingredients

  • 1 pound bagged cabbage and carrot coleslaw mix or 6 cups mixed shredded cabbage and carrots
  • 1/2 cup Greek yogurt
  • 1 tablespoon Kraft Mayo
  • 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

Instructions

  • 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. Store leftovers, tightly lidded, in the refrigerator for up to 4 days.