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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


  • 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


  • 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.