You are here: Home » Recipes » Smart Cole Slaw with Pears, Walnuts and Cranberries Smart Cole Slaw with Pears, Walnuts and Cranberries Recipe by California Walnut Board Yield 6 servings Prep 20 mins Cook 0 mins This tastes best when it’s made at least a day (and up to 2 days) ahead of time. Leave out the pear and walnuts until just before serving. PrintEmail Ingredients 2 pounds cabbage (one each, red and green), shredded1 large carrot, coarsely grated1/2 cup very finely minced red onion3/4 teaspoon salt1/4 cup cider vinegar1/4 cup reduced fat mayonnaise1/4 cup nonfat yogurt1-2 tablespoon pure maple syrup or light-colored honey1/2 cup cranberries—dried, or minced fresh1 to 2 -- bosc pears1 cup chopped walnuts, lightly toasted -- Wedges of lemon Instructions Combine the cabbage, carrot, and onion in a very large bowl. Sprinkle with salt, toss to combine, and set aside. In a second (small) bowl, combine the vinegar, mayonnaise, yogurt and syrup or honey, and whisk until smooth. Pour this, along with the cranberries, into the vegetables, and toss to mix well. Transfer to a container with a tight fitting lid, cover, and refrigerate until shortly before serving time. Just before serving, cut the pear(s) into thin strips (also okay to just chop into very small pieces) and gently mix into the cole slaw. Top with walnuts, and serve right away, accompanied by squeezable wedges of lemon. Note: Be sure to use a bosc pear for this, as it’s the only type firm enough to hold up texturally. Other pears will fall apart. Recipe by Mollie Matzen.