Cranberry Walnut Coleslaw

Source: Cooking Matters

Serving size: Serves 10, 3/4 cup per serving

This is a fresh salad with loads of fiber and flavor! A healthier take on the traditional coleslaw.

View Nutrition Facts


(1-pound) head cabbage

3 medium carrots

1 cup walnuts

1/3 cup cider vinegar

1/4 cup canola oil

1 Tablespoon sugar

1 teaspoon celery seed

1/4 teaspoon salt

1 cup dried cranberries


Box grater, cutting board, fork, large bowl, measuring cups, measuring spoons, mixing spoon, sharp knife, vegetable peeler


1. Rinse cabbage and carrots. Thinly slice cabbage. Peel and grate carrots.

2. Chop walnuts.

3. In a large bowl, use a fork to whisk together vinegar, oil, sugar, celery seed, and salt. Add cabbage, carrots, walnuts, and cranberries. Toss to mix well.


If you buy a head of cabbage larger than 1 pound, slice up leftover cabbage to use in another meal. Try sautéing with sliced apples and seasoning with a little cider vinegar, salt, and pepper. Serve with chicken or pork. This coleslaw keeps well for up to 1 day.

More About Cabbage

How to Select

Buy whole in a head or shredded. Choose cabbage heads with tight leaves that are heavy for their size.

How to Store

Keep fresh cabbage in the refrigerator up to 7 days.

How to Prepare

Remove thick outer leaves. Rinse in cold water. Shred raw cabbage for use in salads, such as coleslaw. Cook cabbage and add it to soups and stews. Cabbage can also be pickled to make sauerkraut.