I make this every year for the holidays. It's a healthy alternative to traditional coleslaw made with mayo. For a alternate flavor combination, substitute toasted sesame seeds and sesame seed oil for the walnuts and walnut oil, and rice wine vinegar for the white wine vinegar. —Bob Nopper, Salem, New York
- 1/2 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon celery seed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup walnut oil
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 6 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup dried cranberries
- 1/4 large sweet onion, thinly sliced
- 1 cup chopped walnuts, toasted
- In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream. Transfer dressing to a small bowl; stir in tarragon.
- In a large bowl, combine the cabbage, carrots, cranberries and onion. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with walnuts. Yield: 12 servings.
Originally published as Cranberry Walnut Slaw in Healthy Cooking October/November 2012, p42
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