Cranberry Walnut Slaw

Cranberry Walnut Slaw

32 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
TWIGGS1952
Recipe by  TWIGGS1952

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

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  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.

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Reviews (32)

Rate This Recipe
MJVON
19

MJVON

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.

Gourmet Veggie Freak
14

Gourmet Veggie Freak

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. Makes good leftovers for days, remaining crisp. I made only slight variations. They are as follows: 1) Chopped organic green & purple cabbage (16 oz) NOTE: Using shredded may result in the wilting that some cooks have complained of. 2) Unsweetened cranberries - the corn sugar and/or syrup that is often added is unnecessary. 3) Sauteed walnuts w/ olive oil. NOTE: Olive oil is not heat stable and should never be used over medium or higher heat. It should really only be used over low heat to avoid toxic gases. 4) 2 Tbsp sugar 5) White wine vinegar vs. distilled 6) Olive oil vs. vegetable oil 7) 1 shredded carrot View the photo that I've added to see the resulting festive appearance. Yum!

IlanaSara
12

IlanaSara

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 the walnuts as suggested. I also didn't have white vinegar on hand, and so I combined balsamic, red wine, and rice vinegar all together. They really worked together well. I used 1/2 as much oil, and less sugar too. I also didn't want to buy dry mustard, so I used dijon mustard instead. It was so delicious and I paired it with a pumpkin soup from this website also for a nice fall dinner. The slaw holds up really well too in the fridge. Just delicious.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 127 cal
  • 6%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 11.6 g
  • 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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Cranberry Walnut Relish I

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