 | | Directions |
- Dressing: In a small container, mix vinegar, oil, sugar, and celery seed until well blended.
- Coleslaw: In a large bowl, combine the cabbage (red and green), walnuts, cranberries, and red onion.
- Toss cabbage mixture with vinegar dressing.
- Cover and refrigerate a minimum of 3-4 hours before serving. Coleslaw can be refrigerated up to 5 days. Recipe is easily halved or doubled.
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Prep Time: 15 minutes
Servings: 12
|  | | Ingredients | | - | | DRESSING: |
| - | | 2/3 cup cider vinegar |
| - | | 2/3 cup extra virgin olive oil (or vegetable oil) |
| - | | 1/2 cup sugar |
| - | | 2 teaspoons celery seed |
| - | | COLESLAW: |
| - | | 5 cups red cabbage, shredded |
| - | | 5 cups green cabbage, shredded |
| - | | 1 1/2 cups walnuts, chopped coarsely |
| - | | 2 cups dried cranberries |
| - | | 1/3 cup red onion thinly sliced (optional) |
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