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)
Dressing
- 1/2 cup lowfat mayo
- 1/2 cup plain yogurt (not Greek)
- 4 tablespoons honey
- 3/4 teaspoon dried ground ginger
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Plump the dried cranberries by letting them sit in warm water for about 10 minutes. Drain well.
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Combine coleslaw, apple, cranberries, nuts, and green onion in a large serving bowl.
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In a small bowl or shaker, mix mayo, yogurt, honey, and ginger.
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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.