Cranberry Coleslaw

Americans love coleslaw, and there are more coleslaw recipes than you could ever imagine. Well, perhaps you could imagine them, but there’s no way you’d ever have time to make them all, even if you used a new coleslaw recipe every day for the rest of your life. What’s your favorite type of slaw? Do you like just cabbage as the base, or do you prefer adding purple cabbage, radishes, celery, onions, or carrots? Some people like their slaw creamy, while others might prefer it tangy, sweet, crunchy, or spicy. Sometimes I sort of like mine to possess all these traits.

The following recipe is wonderful! The sweet, tart cranberries really go well with the creamy dressing, and the walnuts give a nice crunch. If you don’t like sweet slaw, you might want to reduce the amount of sugar. For a sugar-free version of the recipe, you can substitute granulated Splenda for the sugar. And for a super healthy dish, use fat-free mayonnaise.

Cranberry-walnut coleslaw recipe

Ingredients:

16-ounce bag slaw mix (cabbage only)

1/3 cup chopped walnuts

1/2 cup chopped dried cranberries

2 tablespoons vinegar

1 teaspoon minced garlic

1/2 cup mayonnaise

1/2 cup sugar

milk

Salt and pepper, to taste

Directions: Add the slaw mix to a large mixing bowl that has a tight-fitting lid. Pour in the chopped walnuts.

In a smaller mixing bowl, combine the dried cranberries and the vinegar. Allow the cranberries to soak in the vinegar for ten minutes. Add the mayonnaise, the garlic, and the sugar. If the dressing is too thick, you can thin it down some with a little milk, but just add a tablespoon of milk at the time. Pour this mixture over the cabbage and walnuts and toss. Add salt and pepper and toss again. Cover bowl of coleslaw with lid and place in refrigerator. It will be ready to serve in two hours.