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Cranberry Walnut Coleslaw

Cooking Matters
This colorful coleslaw uses healthy canola oil in the dressing instead of mayonnaise. The dried cranberries make it a sweet-tart family favorite!
Prep Time 15 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine American
Servings 10
Calories 180 kcal


  • 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
  • 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.
Cooking & Serving Tips:
  • 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.