Coleslaw: Cranberry & Walnut

Shared with me by: Flo C (former neighbor)

Pretty during the Christmas holiday. Also nice change from the traditional slaw.

Ingredients

  • 2 c. red cabbage, finely sliced
  • 2 c. green cabbage, finely sliced
  • 1 c. dried cranberries
  • 1/4 c. thinly sliced red onion
  • 1/2 c. shredded carrots, optional
  • 1 c. walnuts, coarsely chopped

Dressing

  • 1/3 c. good balsamic vinegar (18 yr or older)
  • 1/3 c. canola oil
  • 1/3 c. white sugar
  • 1 t. celery seed

Instructions

Dressing: Mix the balsamic vinegar, oil, and sugar and celery seed together with a wire whisk.

Assemble the cranberries, cabbages, red onion and carrots (if using) in a large bowl. Toss with the dressing.

Cover and refrigerate about 3 hours before serving.

Stir and drain off all liquid and add walnuts just before serving.

NOTE: The slaw keeps for about 3 days, covered and refrigerated.