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Cranberry Walnut Slaw

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 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.
Nutrition Facts
1/2 cup: 169 calories, 13g fat (1g saturated fat), 0 cholesterol, 191mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.

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  • Marykauhi
    Nov 21, 2014

    Also tastes great made with commercial broccoli/carrot slaw and,if you are in a hurry, poppyseed dressing is a good substitute.

  • leonao
    Jul 26, 2013

    No comment left

  • DawnMarie60
    Jul 5, 2013

    No comment left

  • grannysef
    Oct 30, 2012

    No comment left

  • j.Shuler
    Oct 9, 2012

    Delicious!! Make just as directed in recipe.