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Cranberry Walnut ColeslawCranberry Walnut Coleslaw

Prepared by: Tammy Roberts,
Nutrition Specialist,
University of Missouri Extension
March 22, 2015


Yield: 10 servings, 3/4 cups per serving



  • 1 (1-pound) head cabbage
  • 3 medium carrots
  • 1 cup walnuts
  • 1/3 cup cider vinegar
  • 1/4 cup canola oil
  • 1 Tablespoon sugar
  • 1 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1 cup dried cranberries



  1. Rinse cabbage and carrots.
  2. Thinly slice cabbage, peel and grate carrots, and chop the walnuts.
  3. In a large bowl, use a fork to whisk together vinegar, oil, sugar, celery seed and salt.
  4. Add cabbage, carrots, walnuts and cranberries. Toss to mix well.


Nutrition information per 3/4 cup serving

Calories: 190

Protein: 3g

Carbohydrate: 17g

Total Fat: 13g

Saturated Fat: 1g

Sodium: 80mg

Fiber: 2g


Source:  Share Our Strength's Cooking Matters for AdultsŪ




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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hht For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, March 23, 2015