A vibrant summer slaw combining crisp cabbage, tart cranberries, crunchy walnuts, and a creamy, tangy dressing—perfect for seafood feasts and backyard barbecues.
Author:Don Nicholas
Prep Time:15 minutes
Chilling Time:1 hour
Total Time:1 hour 15 minutes
Yield:6 servings 1x
Category:Salads & Dressings
Ingredients
Scale
1 small green cabbage, finely shredded
2 large carrots, julienned
1 cup fresh cranberries, halved
1 cup walnuts, roughly chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons honey
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Prepare the Vegetables: Finely shred the green cabbage and julienne the carrots. Place them in a large mixing bowl.
Add Cranberries and Walnuts: Halve the fresh cranberries and roughly chop the walnuts. Add them to the bowl with cabbage and carrots.
Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper until well combined.
Combine and Toss: Pour the dressing over the vegetables, cranberries, and walnuts. Gently toss the ingredients until evenly coated with the dressing.
Chill and Marinate: Cover the bowl and refrigerate the slaw for at least 1 hour to allow the flavors to meld and the slaw to marinate.
Serve and Garnish: Before serving, give the slaw a final toss. Garnish with freshly chopped parsley for a burst of color and freshness.
Enjoy the Symphony: Serve this homemade cranberry walnut slaw as a side dish to your summer feasts. Let the symphony of textures and tastes dance on your palate.
