Your Daily Dish: Apple, Mango and Cranberry Coleslaw


Take a bigger bite out of life! Every day is a holiday with

How about celebrating International Eat an Apple Day by crunching up your slaw with this Apple, Mango and Cranberry Coleslaw? We couldn’t think of a better forkful than this sweet, tart and crunchy combo of apples, mango and spiced pecans tossed in a tangy vinaigrette.


Spiced Pecans
1 1/2 cups pecan halves
2 tbsp packed brown sugar
1 tbsp melted butter
1 tsp Worcestershire sauce
1/4 tsp kosher salt
1/8 tsp garlic powder

Vinaigrette Dressing
2 tbsp rice vinegar
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp sugar
1/4 tsp kosher salt
1/4 cup olive oil

2 Granny Smith apples, peeled and cubed
1 tbsp fresh lemon juice
3 cups thinly sliced Napa cabbage
3 cups thinly sliced red cabbage
1 cup dried cranberries or dried cherries
1 medium mango, peeled and cut into 1/2-inch cubes


1) Preheat oven to 350°F.

2) For the pecans, in a large bowl, combine pecans, brown sugar, butter, Worcestershire, salt and garlic powder. Mix well. Spread mixture on a baking sheet and bake 12-15 minutes, stirring every 5 minutes, until lightly toasted. Set aside and cool completely.

3) For the dressing, in a small bowl, whisk rice vinegar, cider vinegar, Dijon mustard, sugar and salt. Gradually whisk in olive oil.

4) In a large bowl, toss sliced apples with lemon juice. Add the cabbage, mango and dried fruit to the apples. Mix with the dressing and chill for 30 minutes before serving to blend flavors. Add pecans just before serving.

Serves 6-8

Another way to celebrate sweet apples is with a batch of these moist and delicious Apple Streusel Muffins.

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Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.