Comida Kraft
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Better-for-you Cranberry Coleslaw

(1) 1 Review
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Grab your serving early! Tangy Greek yogurt, tart dried cranberries and crunchy sunflower seeds could make this coleslaw the first empty dish on the table.

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Make It

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  • 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.


Nutritional Information

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* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • chunkiechipmunk |

    I love coleslaw but always worry about the calories and fat. I made this as directed. It was excellent! The taste was as good as any I have ever tasted but healthier. I did add few blueberries which fell into step with the rest of the recipe. I used the lemon juice instead of the vinegar, next time I will use the vinegar for a little more bite. (Its all in your preference)and maybe a little more plain Greek yogurt for a thicker more full bodied sauce. But I will never make regular again. This IS that good! Chunkiechipmunk