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Recipe courtesy of Cooking Matters

Cranberry Walnut Coleslaw

Fast and festive salad
Prep Time: 15 minutes
Servings: 10

Equipment

  • Box grater
  • Cutting board
  • Fork
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Sharp knife
  • Vegetable peeler

Ingredients

  • 1 1-pound head cabbage
  • 3 medium carrots
  • 1 cup walnuts
  • 1/3 cup cider vinegar
  • ¼ cup canola oil
  • 1 Tablespoon sugar
  • 1 teaspoon celery seed
  • ¼ teaspoon salt
  • 1 cup dried cranberries

Instructions

  • Rinse cabbage and carrots. Thinly slice cabbage. Peel and grate carrots.
  • Chop walnuts.
  • 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.

Video

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.
JPMA, Inc.