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Better-for-you Cranberry Coleslaw
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Better-for-you Cranberry Coleslaw

1 Min(s)
1 Min(s) Prep
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.
What You Need
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1 lb. bagged cabbage and carrot coleslaw mix (or 6 cups mixed shredded cabbage and carrots)
1/2 cup Greek yogurt
1 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. honey
1 Tbsp. lemon juice or white wine vinegar
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. celery seed
1/4 cup plus 1 Tbsp. dried cranberries
2 Tbsp. plus 1 tsp. shelled sunflower seeds or slivered almonds
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Let's Make It
1
WHISK to combine yogurt, honey, lemon juice (or vinegar), salt, pepper, and celery seed to make the dressing. Set aside.
2
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.
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