Festive Cranberry Coleslaw – It’s Low Carb, Sugar-Free and Totally Kid-Approved

It’s time again for the Monthly Ingredient Challenge – and this month’s ingredient is cranberries.

So, you might expect cranberries to appear in loads of Christmas treats and desserts, but I’ve used it in my delicious low carb coleslaw.

I make my festive cranberry coleslaw quite often, but it’s always gone so quickly, I never get a chance to take nice pictures ;)
Seriously, my boys LOVE this! They’re not big on salads, so I usually ‘deconstruct’ theirs for them, but they just can’t seem to get enough of this.

And I don’t think it’s just because of the dressing, they honestly love raw cabbage – not cooked, raw… Weird kids… ;)

[recipe title=”Festive Cranberry Coleslaw” servings=”8-10″ time=”20mins” difficulty=”easy”]

You will need:

1/2 white cabbage, shredded
1/4 red cabbage, shredded
1 carrot, thinly ribboned
50 g unsweetened cranberries, cut into small nibs
3 tbs mayo
3-4 tbs double cream Greek-style yoghurt
2 tbs Salmuera dressing
2 tbs pistachio nuts

Mix the cabbage, carrot & cranberries together.

Mix the mayo, yoghurt and Salmuera dressing together and work it into the cabbage.

Sprinkle with pistachios just before serving.

You can make this a day or 2 in advance, it gets even tastier the longer it stands {save the pistachios for serving}.

[/recipe]

You’ll notice that the slaw isn’t extremely heavy on the mayo dressing, it just gives everything perfect coverage.

The dressing is a perfect blend of tangy and salty, creamy, yet light and then you get the festive sparkle of cranberries – yum!

I love this festive cranberry coleslaw for quick weeknight dinners, with some chicken or lamb, and it’s also great for a braai and equally at home on the Christmas table.

Let me know what you think and if your kids love it too!
And don’t forget to check out my fellow bloggers’ cranberry creations: