Give your family and friends an amazing treat this holiday season with this healthy cranberry almond coleslaw recipe. It's sugar-free yet so delicious and can be enjoyed by everyone!
This delicious crisp winter salad is perfect for your holiday or Christmas dinner table. It is ready in just a few minutes and is the perfect side dish for all occasions.
It is the perfect combination of both sour and sweet. The dried cranberries are sour and the sugar-free sweetener adds a bit of sweetness. You also have full control over how sweet you want it to be!
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Ingredients Used
- Shredded cabbage or raw cabbage: You can either use a prepackaged bag of coleslaw mix or make some yourself from raw cabbage. You just need to grate or shred some red or green cabbage and carrots using a food processor or a grater.
- Sliced almonds: You can also use whole almonds if you prefer. I get mine from Amazon but your local grocery store might carry it.
- Pecans: I like to use pecan halves but you can use whole pecans and loosely chop them yourself.
- Dried sugar-free cranberries: I get my dried sugar-free cranberries from Amazon but your local grocery store might carry it. Make sure to check the label and ingredients to avoid getting one with hidden sugars.
- Apple cider vinegar: This will give the coleslaw a slightly tangy taste. You can use white vinegar instead if you prefer.
- Sweet Mayonnaise dressing: You can either buy your creamy dressing or make it from scratch. Or you can use your favorite salad dressing.
- Monk fruit sweetener: (optional) This is my favorite sugar-free sweetener. You can use your favorite here or skip it altogether.
- Spices: Black pepper and salt.
How To Make This Recipe
- Chopped the pecans if they are whole.
- Mix sugar-free mayonnaise, apple cider vinegar, salt, and pepper together in a small bowl.
- Pour in the coleslaw (or cabbage mixture), sliced almonds, pecans, and dried cranberries in a large plastic bowl.
- If you don't have prepackaged coleslaw, then finely chop one small cabbage into small shreds.
- Pour in the dressing over the coleslaw and mix together.
- Add more sweetener if desired.
- Refrigerate or serve immediately!
Storing and Reheating
Store this cranberry almond slaw in the refrigerator for 2-3 days to make sure it stays fresh.
You can eat the delicious coleslaw cold or at room temperature. I personally prefer it cold, straight from the fridge!
What can I eat this recipe with?
This tangy cranberry almond coleslaw is perfect with meat or chicken dishes. Some of my favorite dishes to pair with it include:
Tips on making this recipe
- I prefer using a prepackaged shredded cabbage mix to save on time but you can make yours from scratch.
- Use your favorite sugar-free dried fruits or nuts for an exciting combination.
- You can make this coleslaw spicy but using a spicy mayonnaise dressing.
- If you don't want a sweet dressing, you can use this plain mayonnaise dressing.
Frequently asked questions
Typically, coleslaw dressing is made of mayonnaise, apple cider vinegar, honey or sugar (or any other sweetener), lemon juice, and a little salt and pepper. Sometimes dijon mustard and celery seeds are added.
Traditional coleslaw is made from grated cabbage and carrots, but most of the time, it is loaded with sugar which is not very healthy. Making your own coleslaw from scratch is the best way to be sure of the ingredients that go into it.
The word 'coleslaw' or 'cole slaw' is derived from the Dutch word 'kool,' which means cabbage, and 'sla,' which means 'salad.' Coleslaw is basically a salad centering around shredded or grated cabbage. There are many variations of this dish, and the names differ according to the location and style of preparing it.
Shredded cabbage is basically what coleslaw is. It is the base and usually the main ingredient in coleslaw apart from the dressing. Coleslaw in Dutch means cabbage salad.
If you need more healthy recipes for your Thanksgiving menu, check these out!
Recipe
Cranberry Almond Coleslaw (Sugar-free)
Ingredients
- 14 oz shredded cabbage or coleslaw
- 1 cup sweet mayonnaise dressing
- 1 cup dried sugar-free cranberries
- 1/2 cup pecans
- 1 cup sliced almonds
- 1/2 tsp black pepper
- 1 tbsp apple cider vinegar
- 1/2 tsp salt or to taste
- 1-2 tsp monk fruit sweetener optional
Instructions
- Chopped the pecans if they are whole.
- Mix sugar-free mayonnaise, apple cider vinegar, salt, and pepper together in a bowl.
- In a large bowl, pour in the coleslaw, sliced almonds, pecans, and dried cranberries.
- Pour in the dressing over the coleslaw and mix together.
- Refrigerate or serve immediately!
Notes
- I prefer using a prepackaged shredded cabbage mix to save on time but you can make yours from scratch.
- Use your favorite sugar-free dried fruits or nuts for an exciting combination.
- You can make this coleslaw spicy but using a spicy mayonnaise dressing.
- If you don't want a sweet dressing, you can use this plain mayonnaise dressing.
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