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Colorful Cranberry Carrot Red Onion Cole Slaw
This Colorful Cranberry Carrot & Red Onion Slaw is perfectly dressed with a nicely balanced sweet, tangy sauce and lots of colors and textures that make it a win for any season! The recipe can easily be cut in half for a smaller batch if you prefer.
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 - 10
Ingredients
For the sauce
- ¾ cup regular mayonnaise
- ¼ - 1/3 cup white vinegar
- 2 tablespoons honey
- 1 teaspoon coarse ground black pepper or more or less to taste
For the slaw
- 6 cups green cabbage - thinly sliced or shredded
- 1 cup purple cabbage - thinly sliced or shredded
- 1 cup carrot - peeled and shredded or shaved
- ¾ - 1 cup red onion - thinly sliced or chopped
- ½ cup dried cranberries
Instructions
For the sauce
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In a glass bowl with at least a two cup capacity, add the sauce ingredients and stir well until completely combined. Cover and refrigerate while preparing the slaw, or up to two days, before serving.
For the slaw
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Cut up, chop, slice, or shred the green and purple cabbage, carrot, and red onion to your liking and place in a large mixing bowl with the cranberries.
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Shortly before serving, add the sauce and toss slaw and the sauce together until all the ingredients are completely coated.
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Garnish with fresh parsley or thinly sliced scallions and serve.
Recipe Notes
*Packaged slaw mixes work just fine for this recipe if you’d rather. This recipe uses approximately 1½ pounds of cabbage.
*I use 1/3 cup of white vinegar when I make this, but if you prefer less “tang” or thicker consistency, use less vinegar.