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Coleslaw with Dried Cranberries Recipe

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The sweet and tart cranberries combined with a walnut, onion, and vinegar dressing creates a flavorful salad that will be served again and again.
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Servings:
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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)
Directions
PREP
15 mins
  • 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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