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Dried Cranberries Coleslaw

This Coleslaw with Dried Cranberries is crunchy, colorful, and full of flavor 🥗✨Cranberries provide antioxidants, apples and cabbage add fiber to keep you feeling light, and the crunchy cashews bring satisfying healthy fats. Perfect for an easy, wholesome dish that pairs well with any meat or fish.

Created by:
30 mins
Easy
4 SERVERS

Nutrition per serving

Energy

312 kcal

Fat

19.2 g

Saturates

3 g

Carbs

33.7 g

Sugars

20.1 g

Fiber

5.8 g

Protein

7.5 g

Salt

0.7 g

Nutrition per serving

Energy

312 kcal

Fat

19.2 g

Saturates

3 g

Carbs

33.7 g

Sugars

20.1 g

Fiber

5.8 g

Protein

7.5 g

Salt

0.7 g
0%

PREP TIME

20 mins

0%

COOK TIME

10 mins

0%

TOTAL TIME

30 mins

Ingredients

For the coleslaw:

For the dressing:

For the topping:

Method

  1. For the coleslaw:

    1. Peel the carrot and cut it into julienne strips. Finely slice both types of cabbage and the spring onion.
    2. Wash the apples and remove the cores. Cut them in half and slice them thinly.
    3. Combine all the vegetables in a large bowl.

  1. For the topping:

    1. In a smaller bowl, mix the yogurt, mustard, lemon juice, honey, salt, and pepper.
    2. Dress the salad with the sauce and add the dried cranberries.

  1. For the topping:

    1. Toss the cashews with olive oil, salt, honey, and sweet paprika. Spread them on a baking tray and bake at 180°C for 10 minutes. Serve the salad and top with the crunchy cashews.

Tips

Add a little lemon zest to the dressing for an extra fresh citrus touch. 🍋

Ingredients

For the coleslaw:

For the dressing:

For the topping:

Method

  1. For the coleslaw:

    1. Peel the carrot and cut it into julienne strips. Finely slice both types of cabbage and the spring onion.
    2. Wash the apples and remove the cores. Cut them in half and slice them thinly.
    3. Combine all the vegetables in a large bowl.

  1. For the topping:

    1. In a smaller bowl, mix the yogurt, mustard, lemon juice, honey, salt, and pepper.
    2. Dress the salad with the sauce and add the dried cranberries.

  1. For the topping:

    1. Toss the cashews with olive oil, salt, honey, and sweet paprika. Spread them on a baking tray and bake at 180°C for 10 minutes. Serve the salad and top with the crunchy cashews.

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Copyright ©2026 International Nut & Dried Fruit Council. All rights reserved.
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Copyright © 2026International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok