Red Cabbage, Cranberry, And Pecan Slaw Recipe

There's nothing wrong with Paleo mayonnaise, but coleslaw without the mayo is also good in its own right - the cabbage stands out a little more, and there's a lot of room to play around with other ingredients.

This variation uses a homemade vinaigrette for the dressing and perks up the cabbage with fresh, juicy apple slices, crunchy pecans, and sweet dried cranberries.

Without the mayo, this slaw is egg-free, and to make it completely autoimmune-friendly, you could just take out the pecans as well.

Unfortunately, it is pretty much a FODMAP explosion (cabbage, apples, nuts, and dried fruit all in one recipe!), so people who are sensitive to FODMAPs will probably want to pick another side dish.

This would go very nicely with some rich roast beef or maybe another red meat like a duck. It's also a very nice change from lettuce for a cold, leafy salad, and without the mayo, it's not complicated at all to throw in a lunchbox and haul around to work or school (or to a potluck or a friend's house for dinner).

Red Cabbage, Cranberry, And Pecan Slaw Recipe

SERVES: 4 PREP: 20 min + 1 h

Ingredients

• 1 small red cabbage, thinly sliced
• ½ cup dried cranberries
• ½ cup pecans, chopped
• 1 to 2 apples, cored and thinly sliced
• 1 green onion, thinly sliced
• ¼ cup extra virgin olive oil
• 3 tbsp. apple or raspberry cider vinegar
• Sea salt and freshly ground black pepper

Preparation

1. In a salad bowl, combine the red cabbage, dried cranberries, pecans, apple, and green onion.
2. Whisk the oil and vinegar in a small bowl until well-emulsified, and season with salt and pepper.
3. Drizzle the vinaigrette on top of the slaw, and toss until well coated.
4. Cover and refrigerate for 1 to 12 hours before serving.

📖 Recipe

Red Cabbage, Cranberry, And Pecan Slaw Recipe

This easy, egg-free slaw tastes as good as it looks. 

5 from 1 vote

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Prep Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 309 kcal

Ingredients

  

1x2x3x

• 1 small red cabbage thinly sliced
• ½ cup dried cranberries
• ½ cup pecans chopped
• 1 to 2 apples cored and thinly sliced
• 1 green onion thinly sliced
• ¼ cup extra virgin olive oil
• 3 tbsp. apple or raspberry cider vinegar
• Sea salt and freshly ground black pepper

Instructions

 

• In a salad bowl, combine the red cabbage, dried cranberries, pecans, apple, and green onion.
  1 small red cabbage, ½ cup dried cranberries, ½ cup pecans, 1 to 2 apples, 1 green onion
• Whisk the oil and vinegar in a small bowl until well-emulsified, and season with salt and pepper.
  ¼ cup extra virgin olive oil, 3 tbsp. apple or raspberry cider vinegar, Sea salt and freshly ground black pepper
• Drizzle the vinaigrette on top of the slaw, and toss until well coated.
• Cover and refrigerate for 1 to 12 hours before serving.

Nutrition

Calories: 309kcalCarbohydrates: 34gProtein: 4gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 114mgPotassium: 534mgFiber: 6gSugar: 24gVitamin A: 2372IUVitamin C: 120mgCalcium: 109mgIron: 2mg

Keyword cranberry, pecan, red cabbage slaw

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