Cranberry Walnut Slaw

Cranberry Walnut Slaw

38
TWIGGS1952 0

"This delicious, colorful slaw is tart, sweet, and perfect for the holidays!"

Ingredients

15 m servings 127 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. In a large bowl, toss together the coleslaw mix, onion, celery, cranberries, and walnuts. Mix the vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid. Pour over the slaw mixture, and toss to coat. Refrigerate until serving.

Reviews

38
  1. 42 Ratings

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Most helpful

i made this for our annual bbq - everyone loved it. i do suggest these changes: toast the walnuts; less onion; less oil; and use white wine vinegar.

Most helpful critical

Not much flavor at all. I made it for my son's graduation party. There was WAY too much left over, so I wasn't the only one that felt that way.

i made this for our annual bbq - everyone loved it. i do suggest these changes: toast the walnuts; less onion; less oil; and use white wine vinegar.

This was an excellent and different slaw, but I followed some suggestions from other reviews to make it tastier. I also cut it in half. I used more dried cranberries and walnuts. I also toasted...

Delicious! I make this dish each Thanksgiving. Making this hours ahead allows the flavors to marry. Use organic ingredients, if possible, which is not only healthier, but more flavorful. M...

This salad is absolutely delicious. When I first tasted it, I thought, "This is amazing!" Once my family tried it, they quickly agreed!

This was DELISH! I subbed green onions for regular onions, added more walnuts (toasted). I found there to be alot of oil & dressing so I'll probably 1/2 the oil and chill out on the dressing nex...

Very Good and quite healthy! I used less sugar in the dressing, but other than that I followed the recipe. I ate this for several days; surprisingly, it held up quite well in the refrigerator.

I added the dressing a few hours ahead of time and don't recommend doing that. It really wilted the cabbage. I didn't have the dry mustard so I used fresh grated horseradish. I deleted the onion...

Very Good! I used green onions instead of regular onions, and used 1/3 of each kind of vinegar: white, white balsamic and cidar... they just have more flavour. I made it for a shower and everyon...

Very good but will reduce the sugar and dressing next time. The next day the portion at the top of the bowl (furthest from the dressing that settled at the bottom) was great though.