Smart Cole Slaw with Pears, Walnuts and Cranberries
- 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.
- 2 pounds cabbage (one each, red and green), shredded
- 1 large carrot, coarsely grated
- 1/2 cup very finely minced red onion
- 3/4 teaspoon salt
- 1/4 cup cider vinegar
- 1/4 cup reduced fat mayonnaise
- 1/4 cup nonfat yogurt
- 1-2 tablespoon pure maple syrup or light-colored honey
- 1/2 cup cranberries—dried, or minced fresh
- 1 to 2 -- bosc pears
- 1 cup chopped walnuts, lightly toasted
- -- Wedges of lemon
- 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.