Apple Cranberry Coleslaw

Crunchy and refreshing, this is the perfect side to the pork tenderloin sandwich.

Apple Cranberry Coleslaw

Course Side
Cuisine Midwest
Keyword Indiana University
Servings 12


  • 1 14 ounce bag 3-color coleslaw mix
  • 1 large Granny Smith apple chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans toasted
  • 4 green onions sliced


  • 1/2 cup lowfat mayo
  • 1/2 cup plain yogurt (not Greek)
  • 4 tablespoons honey
  • 3/4 teaspoon dried ground ginger


  1. Plump the dried cranberries by letting them sit in warm water for about 10 minutes. Drain well.

  2. Combine coleslaw, apple, cranberries, nuts, and green onion in a large serving bowl.

  3. In a small bowl or shaker, mix mayo, yogurt, honey, and ginger.

  4. Pour dressing over coleslaw. Toss until thoroughly mixed. Serve with a slotted spoon, as this can get watery on the bottom if it sits.

Recipe Notes

Recipe adapted from Lemon Tree Dwelling.

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