Garden Orchard Slaw
Brighten up your table with this crisp and colorful Garden Orchard Slaw—a refreshing twist on classic coleslaw that combines the crunch of vibrant green and red cabbages with the natural sweetness of julienned apples and carrots. Tossed with tangy dried cranberries, optional toasted almonds, and an irresistibly creamy yet light Greek yogurt dressing featuring a hint of honey and Dijon mustard, this quick and easy slaw is bursting with flavor in every bite. Perfect as a healthy side dish for barbecues, picnics, or weekday dinners, this slaw is both visually stunning and packed with texture. Ready in just 20 minutes, it’s a versatile, make-ahead recipe that’s sure to become a favorite in your rotation. Serve chilled for the ultimate garden-fresh experience!
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Recipe Information
Ingredients
- 4 cups (shredded) green cabbage
- 2 cups (shredded) red cabbage
- 2 medium-sized (julienned or grated) carrots
- 1 medium-sized (julienned or thinly sliced) red apple
- 1 medium-sized (julienned or thinly sliced) green apple
- 0.5 cups dried cranberries
- 0.3 cups (optional, toasted) sliced almonds
- 0.5 cups plain Greek yogurt
- 0.25 cups mayonnaise
- 1.5 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon (to taste) salt
- 0.25 teaspoon (to taste) black pepper
Instructions
Start by preparing the produce. Shred the green and red cabbages, julienne or grate the carrots, and julienne or thinly slice the red and green apples. Place all of these in a large mixing bowl.
Add the dried cranberries and sliced almonds to the bowl with the vegetables and fruits. Set aside.
In a separate smaller bowl, prepare the dressing. Whisk together plain Greek yogurt, mayonnaise, honey, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and creamy.
Pour the dressing over the vegetables and fruits in the large mixing bowl.
Toss everything together gently until the slaw is evenly coated with the dressing.
Taste and adjust seasoning with additional salt or pepper if desired.
Cover the bowl with plastic wrap or transfer the slaw to an airtight container, then refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a side dish. Garnish with extra sliced almonds or cranberries for added texture, if desired.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 136.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2204 mg | 47% | |
*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.
