Apple Cranberry Coleslaw

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

Apple Cranberry Coleslaw

  • 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 adapted from Lemon Tree Dwelling.

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