Recipe of the Month: Cranberry Walnut Coleslaw

 Serves 10, ¾ cup per serving



Box grater

Cutting board


Large bowl

Measuring cups

Measuring spoons

Mixing spoon

Sharp knife

Vegetable peeler



1 (1-pound) head cabbage

3 medium carrots

1 cup walnuts

1/3 cup cider vinegar

¼ cup canola oil

1 Tablespoon sugar

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, 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 or pork.

This coleslaw keeps well for up to 1 day.