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California Walnuts | Essential Food for Health

Marion Cunningham's Cranberry & Walnut Coleslaw

"Recipes should never be secrets. A good friend of mine, Sharon Kramis, specializes in Northwest cuisine and is probably one of the best cooks I've ever known. She gave me this wonderfully colorful coleslaw recipe several years ago, and now I enjoy it every Thanksgiving. I've passed the recipe along to friends who say it's great to bring to summer picnics, too."

Marion Cunningham

Servings
12
Prep Time
3 hours 30 min
Under 300 Calories Vegetarian Quick and Easy
Recipe Rating:

3 ratings
average (42 votes)

Ingredients

    COLESLAW

    1 cup California 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

    DRESSING

    1/3 cup cider vinegar

    1/3 cup vegetable oil

    1/3 cup sugar

    1 teaspoon celery seed

Directions

    NOTE: This is quick and easy to prepare, just be sure to allow time for the salad to chill. This allows the flavors to combine and mellow.

    1. In a medium bowl mix the dressing ingredients.
    2. Toss coleslaw ingredients into bowl and mix well.
    3. Cover and refrigerate about 3 hours before serving. Stir and drain off liquid before serving.

    TIP: This coleslaw keeps for about 5 days, covered and refrigerated.

Nutrition Information

Calories
179
Total Fat
13 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
7 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
6 mg
Total Carbohydrate
17 g
Dietary Fiber
2 g
Protein
2 g

Recipe courtesy of Marion Cunningham

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