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June 11, 2006
Cranberry And Walnut Coleslaw
Cranberry and Walnut Coleslaw
Dressing:
1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar (I use Splenda)
1 teaspoon celery seed
Coleslaw:
1 cup 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.
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. Note: The
slaw keeps for about five days, covered and refrigerated.
It is very good with roast chicken and cornbread. Makes 6
servings.
Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at June 11, 2006 07:21 AM
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