Cranberry Walnut Coleslaw

  • Cook Time: None

  • Serving Size: 3/4 cup

  • Serves: 10

  • Cook Time: None

  • Serving Size: 3/4 cup

  • Serves: 10

INGREDIENTS

1 (1-pound) head cabbage
3 medium carrots
1 cup walnuts
1/3 cup cider vinegar
¼ cup canola oil
1 Tablespoon sugar
1 teaspoon celery seed
¼ teaspoon salt
1 cup dried cranberries

MATERIALS

Box grater
Cutting board
Fork
Large bowl
Measuring cups
Measuring spoons
Mixing spoon
Sharp knife
Vegetable peeler

STEPS

  1. Rinse cabbage and carrots. Thinly slice cabbage. Peel and grate carrots.
  2. Chop walnuts.
  3. In a large bowl, use a fork to whisk together vinegar, oil, sugar, celery seed, and salt. Add cabbage, carrots, walnuts, and cranberries. Toss to mix well.

IDEAS

If you buy a head of cabbage larger than 1 pound, slice up leftover cabbage to use in another meal. Try sautéing with sliced apples and seasoning with a little cider vinegar, salt, and pepper. Serve with chicken or pork.

This coleslaw keeps well for up to 1 day.

Nutrition Facts

Serving Size 3/4 cup per serving (103g) Serves 10
Amount per serving
Calories 190 Calories from Fat 120
% Daily Value *
Total Fat 13g 20%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Sugars 12g
Protein 3g
Vitamin A 60% Vitamin C 30%
Calcium 4% Iron 4%
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300g 300g
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber Less than 25g 30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4

*Adapted from Share Our Strength’s Cooking Matters.®

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2018-09-05T16:10:47+00:00July 16th, 2018|Recipes|0 Comments

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