Cranberry Walnut Coleslaw
This colorful coleslaw uses healthy canola oil in the dressing instead of mayonnaise. The dried cranberries make it a sweet-tart family favorite!
- 1 (1 pound) head of cabbage
- 3 medium carrots
- 1 cup walnuts
- 1/3 cup cider vinegar
- 1/4 cup canola oil
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/4 teaspoon salt
- 1 cup dried cranberries
Thoroughly rinse cabbage, scrub carrots.
Thinly slice or grate cabbage. Grate carrots, Chop walnuts.
In a large bowl, mix together vinegar, oil, sugar, celery seed and salt.
Add cabbage, carrots, walnuts and cranberries. Toss to mix evenly.
Smart Shopping Tips
Cooking & Serving Tips:
- Store shelled nuts at room temperature for up to three months. Store shelled or unshelled nuts in the refrigerator for up to six months, or in the freezer for a year or more.
- When choosing cabbage, pick a tight, compact head that feels heavy for its size. It should look crisp and fresh, with few loose leaves. Store whole heads of cabbage in the crisper drawer of your refrigerator.
- If you buy a head of cabbage larger than a pound, slice up what is leftover and sauté in olive oil with some chopped garlic and a dash of soy sauce.
- Instead of walnuts, use pecans or other nuts.
- For a new flavor combination, substitute toasted sesame seeds for nuts.
- Coleslaw is a great crunchy topping for burgers or sub sandwiches.