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Cranberry Walnut Cabbage Slaw
This recipe was a top winner in Better Homes & Gardens August 1999 monthly recipe contest and I have made it ever since. It's fits well with a Thanksgiving, Christmas, holiday theme with the dried cranberries and walnuts, and the red and green color combos, but I make it year-round. I especially like the snappy dressing. Ingredients
- ¼ cup mayonnaise or salad dressing
- 1 tablespoon sweet-pickle relish
- 1 tablespoon honey mustard (if you don’t have honey mustard on hand, substitute 2 teaspoons prepared mustard + 1 teaspoon honey for this)
- 1 tablespoon honey
- ¼ teaspoon white or black pepper
- ⅛ teaspoon salt
- ⅛ teaspoon celery seed
- 5 cups shredded green cabbage
- ⅓ cup chopped walnuts
- ¼ cup finely chopped celery
- ¼ cup finely chopped onion
- ¼ cup finely chopped red sweet pepper
- ¼ cup dried cranberries
Directions
- In a small bowl stir together mayonnaise or salad dressing, pickle relish, honey mustard, honey, white or black pepper, salt, and celery seed.
- In a large mixing bowl combine cabbage, walnuts, celery, onion, red pepper, and cranberries.
- Add mayonnaise mixture to cabbage mixture and toss to coat.
- Cover and chill from 1 hour or up to 6 hours.
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