The holidays are officially here and in full swing.
Thanksgiving is next week… and I’m still working on my menu.
I wanted to be healthier in my choices this year…more deliberate. I mean, I love all of the traditional foods…green bean casserole, stuffing, gravy, dark meat, jellied cranberries, mashed faux-tatoes, and pies. Oh.My.Lanta. The pies.
But I’m getting off track. this year we moved to Michigan, which meant that I had to rethink what I put on the table. I couldn’t just run down to the farmers market and get super fresh produce.
I also wanted to mark this change with something special…something that is distinct about this Thanksgiving meal. And Ish won’t let me mess with my pies (though I did plead for Michigan apples), so I decided to make a change to the sides that go with the main course.
I’ve always been a big fan of coleslaw…so why not make it festive?
This curried cranberry coleslaw will definitely disappear 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!
And the coolness of the coleslaw is a nice change from the warmth of almost every other dish (at least in my opinion).
Curried Cranberry Coleslaw
- 1/2 head purple cabbage (roughly four cups shredded)
- 1/2 head cabbage (roughly 4 cups shredded)
- 1/3 cup carrots (or 3 whole 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
Using a food processor, shred the cabbage and carrots.
Place your shredded vegetables in a medium bowl, and toss gently to combine.
In a separate bowl, stir the mayonnaise, yogurt, and spices until fully incorporated.
Pour half the dressing over your vegetables, and stir gently being careful to scrape the sides.
Once you’ve covered as much of your coleslaw mix as you can, pour in the other half and mix until fully incorporated.
Once you’ve got everything well mixed, add the cranberries and gently stir.
Cover your coleslaw and refrigerate for at least 24 hours to allow everything to meld together.
If your slaw looks dry right now, don’t worry. Just cover and stick it in the fridge.
If you don’t have time, you can cut the time in the fridge down to six hours (though it’s best after twenty-four).
Makes 10 cups.
What’s your favorite Thanksgiving side dish?