Cranberry walnut slaw is colorful treat

Wednesday, July 7, 2004

This two-cabbage slaw, unlike mayonnaise-based dressings, has a cider vinaigrette dressing that makes it crisp and light. Dried cranberries and sugar give sweet flavor, and walnuts add crunchy texture and a nutrition bonus.

Cranberry and Walnut ColeslawFor the dressing:

1/3 cup cider vinegar

1/3 cup vegetable oil

1/3 cup sugar

1 teaspoon celery seed

For the 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 5 days, covered and refrigerated. It is good with roast chicken and cornbread. Makes 6 servings.

Nutrition information per serving: 366.3 calories, 4 grams protein, 35.1 grams carbohydrates, 3.7 grams fiber, 25.4 grams total fat (2.1 grams saturated), 0 milligrams cholesterol, 9.9 milligrams sodium.

The brochure, "Marion Cunningham's Walnut Recipes For Quality Time," is available free by phone from (800) 758-2100; or by writing to the Walnut Marketing Board: Marion Cunningham Recipes, 847 Sansome Street, Suite 100, San Francisco, CA 94111; or on the Web at:

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