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  • Cranberry Cole Slaw

    1 vote
    Cranberry Cole Slaw
    Prep: 5 min Servings: 6
    by Linda Simon
    21 recipes
    >
    Are you craving crunchy freshness right about now? When meltingly tender slow-cooked stews and soups predominate. They are welcome, but sometimes you want some bite-y food. And make that simple, quick, healthy, and low cal too, please. I like this lightly dressed and fat free. But you can easily add oil if you want to increase the calories. Mix it in a minute, then stash it in the fridge. Some say it is better made ahead, and it does change over time. The dressing magically multiplies, the cranberries swell and soften. Everything turns a pretty pale pink. We like it all ways, in any stage of the lifecycle. Right away, the next day, and a few days later. It’s all fresh, all crunchy.

    Ingredients

    • 1 tablespoon honey 15 ml
    • 2 tablespoons apple cider vinegar 30 ml
    • 14 oz shredded cabbage and carrot blend 700 gm
    • 1 cup dried cranberries 160 gm
    • 1 teaspoon celery seeds 1 gm

    Directions

    1. Put honey and cider in the bottom of a large bowl, stir until well mixed.
    2. Add everything else and stir to combine.
    3. Refrigerate for a few hours before serving.
    4. *Please don’t skip the celery seeds. They add fragrance, flavor, and a bit more crunch. Personally, I don’t think it is possible to make cole slaw without celery seeds.

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