Savoy Cabbage Coleslaw with Apple


  • 4 cups shredded savoy cabbage
  • 3 carrots, peeled and shredded
  • 1 crisp ripe apple, cored and chopped
  • 1/2 cup dried cranberries or craisins
  • 2/3 cup chopped walnuts


  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tbs Dijon mustard
  • 1 tbs red wine vinegar
  • 1-2 tsp honey
  • 1/2 tsp tarragon
  • kosher salt and black pepper to taste
  • Combine all of the ingredients from the dressing, combine well then cover and refrigerate for several hours.
  • Taste for seasoning and adjust if necessary.
  • Re hydrate the cranberries or craisins  in slightly heated fruit juice for 30 minutes.
  • In a large bowl combine the cabbage, apples, cranberries or craisins and walnuts.
  • Add half of the dressing, season with salt and pepper and toss to combine. Add more dressing if mixture is too dry.
  • Cover and refrigerate for about 1 hour before serving.
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