Smart Cole Slaw with Pears, Walnuts and Cranberries

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 0 mins


2pounds cabbage (one each, red and green), shredded
1large carrot, coarsely grated
1/2cup very finely minced red onion
3/4teaspoon salt
1/4cup cider vinegar
1/4cup reduced fat mayonnaise
1/4cup nonfat yogurt
1-2tablespoons pure maple syrup or light-colored honey
1/2cup cranberries—dried, or minced fresh
1 to 2-- bosc pears
1cup chopped walnuts, lightly toasted
-- Wedges of lemon


  1. Combine the cabbage, carrot, and onion in a very large bowl.  Sprinkle with salt, toss to combine, and set aside.
  2. In a second (small) bowl, combine the vinegar, mayonnaise, yogurt and syrup or honey, and whisk until smooth.  Pour this, along with the cranberries, into the vegetables, and toss to mix well. Transfer to a container with a tight fitting lid, cover, and refrigerate until shortly before serving time.
  3. Just before serving, cut the pear(s) into thin strips (also okay to just chop into very small pieces) and gently mix into the cole slaw.  Top with walnuts, and serve right away, accompanied by squeezable wedges of lemon.

Note: Be sure to use a bosc pear for this, as it’s the only type firm enough to hold up texturally.  Other pears will fall apart.

Recipe by Mollie Matzen.


Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 2
  • Fat 16g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 4g
  • Cholesterol 5mg
  • Sodium 400mg
  • Potassium 530mg
  • Carbohydrate 32g
  • Fiber 8g
  • Sugars 20g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 45%
  • Vitamin C 100%
  • Calcium 10%
  • Iron 10%