The holidays are officially here and in full swing! Thanksgiving is next week… where did the time ago?
Is 2017 already almost over? That’s insane!
Do you want to know what’s also insane? Trying to find an original side dish for Thanksgiving!
Lucky me, I did!
This curried cranberry coleslaw will definitely put you at the top of the list as a contender at your Thanksgiving feast. Not only is there an explosion of different flavors going on in a single bite but its healthy and so pretty! Anything to not eat a boring leafy salad is great!
Curried Cranberry Coleslaw
- 1/2 head purple cabbage (roughly four cups once sliced)
- 1/2 head cabbage (roughly 4 cups once sliced)
- 3 carrots, shredded
- 1/2 cup low-fat mayonnaise
- 1/2 cup plain Greek yogurt
- 2 teaspoons curry powder
- 1/4 teaspoons ground ginger
- 1 cup cranberries
Slice the cabbage into small ribbons.
Combine cabbage and carrots in a large bowl and toss to combine.
In a small bowl, combine mayonnaise, yogurt, and spices.
Pour half the dressing over the coleslaw and begin to mix. Once almost mixed pour in the other half and mix again.
Make sure each and every piece of cabbage is coated.
Toss in the cranberries and combine.
The slaw will look dry but it moistens up after sitting.
Refrigerate for a minimum of six hours though it’s best after twenty-four.
Makes 10 cups.
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