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

Ingredients

(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

Materials

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

Instructions

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.

Notes

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 Cranberries

How to Select

Choose cranberries that are firm and not shriveled or decayed.

How to Store

Refrigerate cranberries for up to 2 months or freeze for future use.

How to Prepare

Refrigerate cranberries for up to 2 months or freeze for future use.