A unique coleslaw recipe with crunchy walnuts, tangy yogurt and sweet maple syrup.
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 kosher salt
- 1/4 cup cider vinegar
- 1/4 cup reduced fat mayonnaise
- 1/4 cup nonfat yogurt
- 1 to 2 tablespoons pure maple syrup or light-colored honey
- 1/2 cup cranberries – dried, or minced fresh
- 1 to 2 Bosc pears
- Up to a cup of chopped California 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 coleslaw.
- 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 variety firm enough to hold up texturally. Other pears will fall apart.