Ingredients
- 1 pound Cabbage 1 head
- 3 Carrots Medium
- 1 cup Walnuts
- ⅓ cup Apple Cider Vinegar
- ¼ cup Canola Oil
- 1 Tablespoon Sugar
- 1 teaspoon Celery Seed
- ¼ teaspoon Salt
- 1 cup Dried Cranberries
Equipment
- Large Bowl
- Box Grater
Instructions
- Rinse and thinly slice cabbage. Rinse, 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.
Notes
- If you buy a head of cabbage larger than 1 pound, slice up leftover cabbage to use in another meal. Serve as a warm side dish by 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.
Nutrition
Nutrition Facts
Cranberry Walnut Coleslaw
Amount per Serving
Calories
189
Calories from Fat 126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
80
mg
3
%
Potassium
201
mg
6
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
12
g
13
%
Protein
3
g
6
%
Vitamin A
3104
IU
62
%
Vitamin C
18
mg
22
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple Cider Vinegar, Cabbage, Carrot, Carrots, Coleslaw, Cranberries, Cranberry, Dried Cranberries, Shredded Carrot, Walnuts