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Apple Pecan Broccoli Slaw with Cranberry Dressing

Apple pecan broccoli slaw with cranberry dressing combines crunchy broccoli slaw, thinly sliced apple, and toasted pecans in a tangy, creamy cranberry sauce dressing. It comes together quickly, with the pecans toasted in a dry skillet for a fragrant, crisp finish.
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Prep Time 10 minutes
Cook Time 5 minutes
standing time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

cranberry dressing
  • 0.5 cup whole-berry cranberry sauce
  • 0.25 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 0.125 tsp salt
  • 0.125 tsp black pepper
slaw
  • 1 bag (12 oz) broccoli slaw
  • 1 apple medium, cored and thinly sliced
  • 0.5 cup pecans halves

Equipment

  • 1 skillet

Method
 

Make the cranberry dressing
  1. Whisk the cranberry sauce, mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper in a small bowl until combined.
Assemble the slaw
  1. Combine the broccoli slaw and apple in a large serving bowl.
  2. Toss the broccoli slaw and apple with the dressing until evenly coated.
  3. Let the slaw stand for 10 minutes.
  4. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  5. Let the pecans cool briefly.
  6. Fold the pecans into the slaw and serve.

Notes

For the best crunch, let the toasted pecans cool briefly before folding them in. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a vegan option, use vegan mayonnaise.