Cranberry Apple Coleslaw

INGREDIENTS:

1 medium green cabbage, shredded or thinly chopped

1/2 a small purple cabbage, shredded or thinly chopped

1 large apple, chopped into matchsticks

1 cup fresh cranberries, halved, or 1/2 cup dried cranberries

1/2 cup chopped raw pecans or walnuts

1 bunch of green onions, sliced

sea salt and pepper to your taste

Dressing:

2/3 cup plain Greek yogurt or plain coconut yogurt

1/3 cup homemade mayonnaise

1 Tbsp freshly-squeezed lemon juice

1 Tbsp dijon mustard

1 fresh garlic clove, minced

DIRECTIONS:

In a large bowl add the shredded cabbage. Season your cabbage with sea salt and pepper, then use your clean hands to massage the cabbage until it starts to shrink a bit.

Add in the apple, cranberries, pecans, and green onions.

In a medium bowl, combine all the dressing ingredients then whisk together really well. Add your dressing over the coleslaw salad and toss to combine.

Taste test then adjust your seasonings as desired.

This stuff tastes best after sitting in the fridge for an hour before serving, which makes it excellent to prepare ahead of time for entertaining.

Store leftovers covered in the fridge for up to 2 days.

Enjoy!