20 December 2012

Cranberry Christmas: Cranberry Coleslaw

Christmas at our house is a time of overindulgence so it's a welcome relief to have a selection of refreshing salads to go with your main meal, or to accompany left overs in the days after Christmas. Coleslaw can often be thick and heavy but by using cranberry juice in the dressing and dried cranberries in the mix it makes for a revitalizing salad, full of colour, flavour and energy.

This quantity of salad is about right for 6 people when served as a side, or 4 generous helpings as your main meal (it tastes just as good the next day when the dried cranberries soak up the juice!) Sprinkling with toasted pepitas (pumpkin seeds) adds an extra nutty dimension which mixes well with sweet cranberries.
  • 1/2 red cabbage, finely sliced
  • 2 carrots, peeled and coarsely grated
  • 2 spring onions, finely chopped (white & green parts)
  • 2 tart green apples, peeled and grated
  • juice of 1 lemon
  • 1/2 cup dried cranberries
  • 1/2 cup cranberry juice
  • 2 tablespoons whole egg mayonnaise
  • 4 tablespoons natural yoghurt
  • salt and pepper to taste
  • toasted pepitas (optional)
  1. Slice and grate red cabbage, spring onions and carrots and put in a large bowl. Grate the apples and place in a separate bowl with the lemon juice for 5 minutes (to stop them going brown)
  2. Add the apples and cranberries to the cabbage, spring onions and carrots
  3. In a jar combine the cranberry juice, mayo and yoghurt with salt and freshly ground black pepper to taste, shake well then pour over the coleslaw
  4. Keep in the fridge until ready to serve
  5. Mix the salad and the dressing very well just before serving then transfer into a serving bowl with a slotted spoon
  6. Sprinkle with toasted pepitas if using and enjoy!

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