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Apple Walnut Cranberry Coleslaw
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Prep Time:
20
minutes
minutes
Cook Time:
3
minutes
minutes
Total Time:
23
minutes
minutes
Course:
Salads
Cuisine:
Healthy Spa Cuisine
Keyword:
Cabbage, Carrots, Cranberry, Honey, Walnuts, Yogurt
Servings:
8
Servings
Calories:
105
kcal
Courtesy Of:
Spa Index Kitchen
Cool, Crunchy, Sweet and Savory -- our favorite salad profile. Enjoy all year.
Ingredients
Coleslaw
▢
3
cups
cabbage
- finely shredded into strips
▢
2
whole
carrots
- peeled, julienned into thin strips
▢
2
stalks
celery
- cleaned of strings, and finely chopped
▢
2
stalks
green onion
- finely diced, including whites
▢
1
red apple
- crisp variety, cored, and sliced into thin strips or wedges
▢
½
cup
dried cranberries
- or raisins
▢
½
cup
walnuts
- halves or pieces (or try pecans!)
▢
2-3
sprigs
Fresh Parsley
- minced
Honey Yogurt Dressing
▢
1
cup
Greek Yogurt
- plain, unsweetened, non-fat
▢
2
tablespoons
Mike's Hot Honey
- or your favorite unflavored honey and add a pinch of cayenne
▢
2
tablespoons
apple cider vinegar
▢
1
tablespoon
lemon juice
- or lime juice, or orange juice
Instructions
Dressing
Combine all ingredients, tasting to get a nice balance of sweetness, tartness and "bite" as you go. Set aside to chill in the fridge.
Slaw
Lightly toast the walnut pieces in a skillet on medium heat, 2-3 minutes, watching carefully. Set aside.
In a large bowl, combine all vegetables and fruits. Keep the nuts out for now.
Gently mix in chilled honey yogurt dressing, amounts to taste and the texture or viscosity you like. Wrap in cling-film and chill.
Before serving, gently toss in walnuts, or sprinkle on portions as served.
Enjoy!
Video
https://www.spaindex.com/wp-content/uploads/2021/02/spaindexrecipes.mp4
Tried this recipe?
Mention or tag
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so we can share!
Nutrition
Serving:
1
Serving
|
Calories:
105
kcal
(5%)
|
Carbohydrates:
15.7
g
(5%)
|
Protein:
4.4
g
(9%)
|
Fat:
3.5
g
(5%)
|
Cholesterol:
3
mg
(1%)
|
Sodium:
35
mg
(2%)
|
Potassium:
243
mg
(7%)
|
Fiber:
2.2
g
(9%)
|
Vitamin A:
3101
IU
(62%)
|
Vitamin C:
29
mg
(35%)
|
Calcium:
62
mg
(6%)
|
Iron:
0.6
mg
(3%)