Crunchy Red and Green Coleslaw Wth Candied Walnuts
Elevate your salad game with this Crunchy Red and Green Coleslaw with Candied Walnuts—a vibrant medley of shredded red and green cabbage, sweet carrots, and zesty green onions, all tossed in a tangy-sweet apple cider dressing. The real star of this recipe, though, is the homemade candied walnuts, which are caramelized to perfection for an irresistible crunch and pop of sweetness. Perfectly balanced with Dijon mustard and honey, this coleslaw is quick to prepare yet packed with gourmet flavor, making it a show-stopping side dish for barbecues, potlucks, or weekday dinners. Serve it fresh with the candied walnuts sprinkled over the top for a satisfying crunch in every bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups (shredded) Red cabbage
- 2 cups (shredded) Green cabbage
- 1 cup (shredded) Carrots
- 3 stalks (sliced thinly) Green onions
- 2 tablespoons (chopped) Fresh parsley
- 1 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Walnuts
- 0.5 cup Granulated sugar
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the red cabbage, green cabbage, shredded carrots, green onions, and fresh parsley. Toss to mix evenly.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and well-combined. This will be your dressing.
Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
While the coleslaw chills, prepare the candied walnuts. In a nonstick skillet over medium heat, add the walnuts, sugar, and water.
Stir constantly until the sugar has melted and started to coat the walnuts evenly, about 4-5 minutes. The walnuts should look shiny and slightly sticky.
Remove the walnuts from the skillet and spread them out on a sheet of parchment paper to cool completely. Once cooled, break apart any clusters.
Before serving, sprinkle the candied walnuts on top of the coleslaw for added crunch and sweetness.
Serve immediately or store the coleslaw in the refrigerator for up to 2 days. Add the walnuts just before serving to maintain their crunch.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 475 mg | 21% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 23.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
