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Summer Simplicity: Coleslaw with a Twist

August 22, 2013

It’s hard to believe it’s been over a decade since my stepmom, Valerie, started serving Cranberry Coleslaw at family gatherings. It was one of the things I always went for first at the table. There was something about the tangy dressing and sweet, tart, dried cranberries that perfectly complimented the crisp cabbage and carrot slaw. I just couldn’t get enough of it.

In the intervening years, I’ve changed the original dressing around a little bit to make it more health-focused. I included thick Greek yogurt dressing and used honey for sweetener instead of sugar. All in all, the changes made to the coleslaw are smart ones that don’t change the basic flavors; tart, tangy, sweet, creamy, refreshing, and ever-so-delicious.

The ease with which the slaw comes together makes it a serious addition to your summer simplicity files. It comes together in moments and is the perfect accompaniment for everything from grilled pork and chicken to broiled fish.

Do you have any family classic recipes you’ve made smart changes to in order to make them more nutritious? I’d love to hear about them!

It’s that time of year! If you’re looking for great ideas for upcoming back to school lunchbox ideas, or if you’re overrun with zucchini and need zucchini recipes, please check out Recipes by

Better-for-you Cranberry Coleslaw

1 lb. bagged cabbage and carrot coleslaw mix (or 6 cups mixed shredded cabbage and carrots)
½ cup Greek yogurt
1 Tbsp. KRAFT Mayo
1 Tbsp. honey
1 Tbsp. lemon juice or white wine vinegar
½ tsp. Kosher salt
½ tsp. freshly ground black pepper
½ tsp. celery seed
¼ cup plus 1 Tbsp. dried cranberries
2 Tbsp. plus 1 tsp. shelled sunflower seeds or slivered almonds


WHISK to combine yogurt, honey, lemon juice (or vinegar), salt, pepper, and celery seed to make the dressing. Set aside.

ADD coleslaw vegetables to a mixing bowl. Toss in 1/4 cup of the cranberries and 2 Tablespoons of the sunflower seeds. Pour the dressing over the slaw and toss to coat completely. Transfer to a serving dish and scatter reserved cranberries and sunflower seeds over the top. Store leftovers, tightly lidded, in the refrigerator for up to 4 days.

For more recipes and ideas, visit my blog at

Summer Simplicity: Coleslaw with a Twist
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