Cranberry Walnut Coleslaw
This recipe provided courtesy of the Walnut Marketing Board. Find more delicious, healthful recipes at www.walnuts.org.
This colorful, two-cabbage slaw makes a refreshing treat for warm days and summer celebrations, yet also works wonderfully for fall. Unlike many mayonnaise-based coleslaw dressings, the cider vinaigrette dressing makes Cranberry and Walnut Coleslaw remarkably crisp and light. Dried cranberries and sugar give the coleslaw a delightfully sweet flavor, while walnuts provide an earthy complement and offer a deliciously crunchy source of nutrition. This keeps for about 5 days, covered and refrigerated. It is very good with roasted chicken and cornbread.
|1 cup coarsely chopped California walnuts|
|2 cups green cabbage, finely sliced|
|1/4 cup thinly sliced red onion|
|1/3 cup cider vinegar|
|1/3 cup vegetable oil|
|1/3 cup sugar|
|1 tsp. celery seed|
- Mix the dressing ingredients together.
- Put the coleslaw ingredients into a bowl and toss with the dressing.
- Cover and let refrigerate about 3 hours before serving.
- Stir and drain off all liquid before serving.
4 g protein
35.1 g carbohydrates
3.7 g fiber
25.4 g total fat
2.1 g saturated fat
0 mg cholesterol
9.9 mg sodium