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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.

Serves 6

Ingredients
1 cup coarsely chopped California walnuts
2 cups green cabbage, finely sliced
1/4 cup thinly sliced red onion
Dressing:
1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 tsp. celery seed
  1. Mix the dressing ingredients together.
  2. Put the coleslaw ingredients into a bowl and toss with the dressing.
  3. Cover and let refrigerate about 3 hours before serving.
  4. Stir and drain off all liquid before serving. 

Per Serving:
366.3 calories
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
 

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