Cranberry Walnut Coleslaw

This colorful, two-cabbage slaw makes a refreshing treat for warm days and summer celebrations, yet also works wonderfully for fall. Unlike many mayonnaise-based coleslaw dressings, the cider vinaigrette dressing makes Cranberry and Walnut Coleslaw remarkably crisp and light. Dried cranberries and sugar give the coleslaw a delightfully sweet flavor, while walnuts provide an earthy complement and offer a deliciously crunchy source of nutrition.

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 tsp celery seed

Mix the dressing ingredients together. Put the coleslaw ingredients into a bowl and toss with the dressing. Cover and let refrigerate about 3 hours before serving. Stir and drain off all liquid before serving.

This keeps for about 5 days, covered and refrigerated. It is very good with roast chicken and cornbread.

Servings: 6
Source: Recipe Courtesy of Marion Cunningham for the Walnut Marketing Board