Christmas Coleslaw with Cranberries
This Christmas Coleslaw with Cranberries recipe brings a cool, crunchy bowl to a hot South African Christmas table. Green and red cabbage give it plenty of colour, while dried cranberries add little pockets of sweetness without making the whole salad taste sugary.
The dressing combines mayonnaise with plain yoghurt, lemon juice and a small spoonful of honey. It is creamy enough to coat the vegetables but still has a gentle tang that works well alongside roast gammon, cold chicken or something straight off the braai.
Slice the cabbage thinly so it is easy to eat, and keep the sunflower seeds separate until serving. Most of the preparation can be done the day before, leaving just the tossing for Christmas morning.
Ingredients
For the coleslaw
For the dressing
Instructions
- 1Finely shred the green and red cabbage with a sharp knife, cutting any long strands into manageable lengths. If you rinse the cabbage, dry it thoroughly so the dressing does not become watery.
- 2Put the cabbage, grated carrots and dried cranberries into a large mixing bowl. Toss to distribute the colours evenly.
- 3In a separate bowl, whisk together the mayonnaise, yoghurt, lemon juice, mustard, honey, salt and black pepper until smooth.
- 4Pour the dressing over the vegetables and toss thoroughly, lifting from the bottom of the bowl until everything is lightly coated.
- 5Cover and refrigerate for 30 minutes to let the cabbage soften slightly and the cranberries plump up in the dressing.
- 6Toss again and taste. Adjust the salt or add a small extra squeeze of lemon juice if needed.
- 7Transfer to a serving bowl and scatter over the sunflower seeds just before serving. Serve chilled, returning any unused portion to the fridge promptly.
Nutrition (per serving)
- Calories
- 216 kcal
- Carbohydrates
- 20 g
- Protein
- 3.3 g
- Fat
- 14.7 g
- Saturated fat
- 2 g
- Sugar
- 13.5 g
- Fibre
- 3.6 g
- Sodium
- 266 mg
- Cholesterol
- 8 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Prepare the vegetables and dressing up to a day ahead, then refrigerate in separate covered containers. Combine 30 minutes before serving for the best crunch.
- On a hot Christmas day, put out a small bowl and replenish it from the fridge. Keep it chilled over ice where possible; discard coleslaw left unrefrigerated for more than 2 hours, or 1 hour if the temperature is above 32°C.
- Keep the sunflower seeds in an airtight container until serving so they stay crisp. Chopped toasted pecan nuts also work, provided there are no nut allergies.
- Allow 30 minutes of chilling time in addition to the preparation time. If serving with salty gammon, start with less salt in the dressing and adjust after tasting.
Frequently asked questions
Can I use only green cabbage?
Yes. Use 600 g prepared green cabbage in total. The salad will be less colourful, but the flavour and crunch will still work well.
Can I use fresh cranberries instead of dried?
Dried cranberries are best here because they provide a chewy sweetness. Fresh cranberries are much sharper and are not a direct substitute; use raisins or dried sultanas instead if needed.
How long will the coleslaw keep?
Store promptly chilled leftovers in a covered container in the fridge at 4°C or below and eat within 2 days. The cabbage will soften and release liquid, so stir before serving. Freezing is not recommended.
