Fresh and flavourful, this twist on classic coleslaw adds tart dried cranberries and uses better for you Greek yogurt for the dressing.
Ingredients
1poundbagged cabbage and carrot coleslaw mixor 6 cups mixed shredded cabbage and carrots
1/2cupGreek yogurt
1tablespoonKraft Mayo
1tablespoonhoney
1tablespoonlemon juice or white wine vinegar
1/2teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
1/2teaspooncelery seed
1/4cupplus 1 tablespoon dried cranberries
2Tablespoonsplus 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.