In a large bowl, combine the shredded cabbage, dried cranberries, and chopped walnuts. Toss them together to create the coleslaw base.
In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper.
Pour the dressing over the coleslaw base. Toss everything together until the cabbage is evenly coated with the creamy dressing.
Cover the Cranberry Walnut Coleslaw and refrigerate for at least 30 minutes to let the flavors meld. Serve as a side dish for your favorite meals.
You can personalize your coleslaw by adding sliced green onions, grated carrots, or a sprinkle of poppy seeds for extra flair
This Cranberry Walnut Coleslaw pairs wonderfully with grilled chicken, BBQ, or sandwiches. Try it as a topping for pulled pork or as a refreshing side at your next picnic or BBQ gathering.