This is part of my continuing series as a member of the 2013 Kraft Tastemaker’s Team. All opinions remain my own. The recipe below is a slightly reworked classic from my files, updated to be better for you. Read the story of why this coleslaw means so much to me in the original post.
For more than a decade my stepmom Valerie has brought Cranberry Coleslaw to family gatherings, and it was always one of the first dishes I reached for. The bright combination of tangy dressing, sweet-tart dried cranberries, and crisp cabbage and carrot made it irresistible.
Over the years I’ve lightened the original dressing to make it more nutritious while preserving the familiar flavors. I replaced most of the mayonnaise with thick Greek yogurt and swapped sugar for honey. These changes boost the protein and reduce added refined sugar without altering the coleslaw’s essential character: tart, tangy, sweet, creamy, and refreshing.
This slaw comes together quickly, which makes it a reliable choice for easy summer meals. It pairs beautifully with grilled pork, chicken, broiled fish, or as a bright side for picnics and potlucks. I reach for this recipe year‑round, but it’s a favorite at Labor Day gatherings and other warm-weather get-togethers.
Have any family classics you’ve tweaked to be healthier? I’d love to hear about them.
Better For You Cranberry Coleslaw
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 pound bagged cabbage and carrot coleslaw mix or 6 cups mixed shredded cabbage and carrots
- 1/2 cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon honey
- 1 tablespoon lemon juice or white wine vinegar
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seed
- 1/4 cup plus 1 tablespoon dried cranberries
- 2 tablespoons plus 1 teaspoon shelled sunflower seeds or slivered almonds
Instructions
-
Whisk together the Greek yogurt, honey, lemon juice (or vinegar), salt, pepper, and celery seed until smooth. Set the dressing aside.
-
Place the coleslaw mix in a large bowl. Add 1/4 cup of the dried cranberries and 2 tablespoons of the sunflower seeds. Pour the dressing over the vegetables and toss until everything is evenly coated. Transfer to a serving dish and sprinkle the reserved cranberries and sunflower seeds on top. Store leftovers in a tightly lidded container in the refrigerator for up to 4 days.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients and portions you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your photos!
Pin Recipe
Disclosure: This post is part of my continuing series as a member of the Kraft Tastemakers team. All recipes and opinions are my own.