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CRANBERRY AND WALNUT COLESLAW




Source of Recipe


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List of Ingredients





For the dressing:

1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon celery seed

For the coleslaw:

1 cup walnuts, coarsely chopped
1 cup dried cranberries
2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1/4 cup thinly sliced red onion

• Mix the vinegar, oil, sugar and celery seed for the dressing.

• Put the walnuts, cranberries, cabbage and onion 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.

• Note: The slaw keeps for about 5 days, covered and refrigerated. It is very good with roast chicken and cornbread.

Makes 6 servings, each 366.3 calories, 4 grams protein, 35.1 grams carbohydrates, 3.7 grams fiber, 25.4 grams total fat and 9.9 milligrams sodium.


Recipe