Who wants to go back on vacation? It was heaven taking off a few days and spending time with family and friends. I never really get to take off work that many days in a row so it was pure relaxation. This past Saturday was the epitome of laziness. We stayed home, watched 3 movies and ordered Chinese takeout. Even though we usually take weekends off, it seems like we always have somewhere to go or something to do. It was nice to finally take a day where we did zilch. Today’s recipe is a fresh take on one of my favorite “salads.” Coleslaw is served almost everywhere but not everyone does it right. I’ve had metallic-tasting coleslaw and overly mayonnaise-d kinds (pretty sure that’s why A says he doesn’t like coleslaw) or ones where your throat suffers the typical burn from too much vinegar. This recipe is a healthy balance between mayo and vinegar. I substituted some yogurt in place of the mayo to reduce the mayo flavor and lighten it up a bit. And to complete it, I added apples, walnuts and cranberries. Perfection. Happy first post of the year and thanks for always following along!
Walnut apple cranberry slaw salad
- 3 1/2 c shredded cabbage
- 2 apples, diced
- 1/4 c dried cranberries
- 3 T walnuts
- 2 tsp sugar
- 1/4 c yogurt
- 1/4 c mayo
- 1 tsp cider vinegar
- 1/2 tsp salt
- 1/2 tsp celery seed
- In a large bowl, mix together cabbage, apples and walnuts. Top with cranberries.
- In a smaller bowl, whisk sugar, yogurt, mayo, vinegar, salt and celery seed together.
- Add dressing to cabbage mixture and mix well.