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Cranberry walnut coleslaw in a red bowl pictured on a red and white tablecloth
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Cranberry Walnut Coleslaw

Course Side Dish
Cuisine American
Keyword Apple Cider Vinegar, Cabbage, Carrot, Carrots, Coleslaw, Cranberries, Cranberry, Dried Cranberries, Shredded Carrot, Walnuts
Dietary Need Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 10
Calories 189kcal
Author Chef Elizabeth Watts

Equipment

  • Large Bowl
  • Box Grater

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

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

Calories: 189kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 80mg | Potassium: 201mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3104IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 1mg