Coleslaw: Cranberry & Walnut
Shared with me by:
Flo C (former neighbor)
Pretty during the Christmas holiday. Also nice change from the traditional slaw.
Ingredients
2 c. red cabbage, finely sliced
2 c. green cabbage, finely sliced
1 c. dried cranberries
1/4 c. thinly sliced red onion
1/2 c. shredded carrots, optional
1 c. walnuts, coarsely chopped
Dressing
1/3 c. good balsamic vinegar (18 yr or older)
1/3 c. canola oil
1/3 c. white sugar
1 t. celery seed
Instructions
Dressing: Mix the balsamic vinegar, oil, and sugar and celery seed together with a wire whisk.
Assemble the cranberries, cabbages, red onion and carrots (if using) in a large bowl. Toss with the dressing.
Cover and refrigerate about 3 hours before serving.
Stir and drain off all liquid and add walnuts just before serving.
NOTE: The slaw keeps for about 3 days, covered and refrigerated.