Apple Slaw with Toasted Nuts

Serves 4 · 20 min prep · 5 min cook

Ingredients

• 3 medium crisp apples (Gala or Granny Smith mix)
• 1/2 small head green cabbage
• 2 medium carrots
• 2 celery stalks
• 1/2 cup toasted pecans or almonds
• 1/3 cup dried cranberries
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. 1Toast the nuts in a dry skillet over medium heat, shaking often, until fragrant and a shade darker, 4 to 5 minutes. Tip onto a plate to cool completely, then roughly chop.
2. 2Remove any tough outer leaves from the cabbage and finely shred it with a sharp knife or mandoline into thin ribbons. Place in a large bowl.
3. 3Peel the carrots if desired and grate them on the large holes of a box grater. Thinly slice the celery on the bias. Add both to the cabbage.
4. 4Core the apples and cut them into thin matchsticks or small dice, leaving the colorful skins on. Add the apples to the bowl along with the dried cranberries.
5. 5In a separate small bowl whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon, celery seed, salt, and pepper until smooth and creamy. The dressing should taste bright and lightly sweet.
6. 6Pour the dressing over the apple-cabbage mixture and toss thoroughly so every strand is coated. Fold in most of the toasted nuts and the chopped parsley, reserving nuts for the top.
7. 7Taste and adjust salt, vinegar, or honey if needed. Let the slaw rest 10 minutes so the cabbage softens slightly and the flavors meld.
8. 8Serve chilled or at cool room temperature, scattered with the remaining nuts. It packs beautifully for lunch boxes and stays crunchy for a full day.