Cranberry Walnut Coleslaw

Serves 10, 3/4 cup per serving

  • 1 (1-pound) head cabbage                       
  • 3 medium carrots
  • 1 cup walnuts
  • 1/3 cup cider vinegar
  • ¼ cup olive or canola oil
  • 1 Tbsp. sugar or 3 packets sugar substitute
  • 1 teaspoon celery seed
  • ¼ teaspoon salt
  • 1 cup dried cranberries
  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/sugar substitute, celery seed, and salt. Add cabbage, carrots, walnuts, and cranberries. Toss to mix well.
  • 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, fish, lean meat, or sautéed/roasted tofu slices. 

Nutrition information: 
Per ¾  cup serving:

190 calories
13 grams fat
17 grams carbohydrate
3 grams protein
2 grams fiber
80 mg sodium

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