Cranberry Walnut Coleslaw
Prepared by: Tammy Roberts,
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
- Rinse cabbage and carrots.
- Thinly slice cabbage, peel and grate carrots, and chop the walnuts.
- 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.
Nutrition information per 3/4 cup serving
Total Fat: 13g
Saturated Fat: 1g
Source: Share Our Strength's Cooking Matters for AdultsŪ
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to hhthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, March 23, 2015