Cranberry Walnut Coleslaw

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

Instructions

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.

Chef’s Notes

• 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.