Marion Cunningham's Cranberry & Walnut Coleslaw Recipe

Recipes

Marion Cunningham's Cranberry & Walnut Coleslaw

Submitted By: Marion Cunningham

This Marion Cunningham Coleslaw recipe rich with walnuts is sure to be a family favorite.

"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: 3h 30m
Cook Time: N/A

Low Calorie Vegetarian Chef Collection

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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.

In a medium bowl mix the dressing ingredients.
Toss coleslaw ingredients into bowl and mix well.
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.