Cranberry Walnut Cabbage Coleslaw Recipes

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COLORFUL CABBAGE SALAD WITH APPLES, WALNUTS, AND CRANBERRIES



Colorful Cabbage Salad with Apples, Walnuts, and Cranberries image

This Colorful Cabbage Salad is crisp, bright, and can be made a day ahead if need be. It's also excellent as a leftover piled onto a turkey sandwich with a swipe of mayo.

Provided by Katie Morford

Categories     Salad

Time 15m

Number Of Ingredients 11

1/2 medium green cabbage (, thinly sliced)
1/2 medium red cabbage (, thinly sliced)
1 medium unpeeled crisp apple such as Granny Smith or Pink Lady (, thinly sliced)
1 cup walnuts (, coarsely chopped)
1 cup dried cranberries
1/3 cup thinly sliced red onion
1/3 cup apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
1/2 teaspoon celery seed
1/4 teaspoon salt

Steps:

  • Put the green cabbage, red cabbage, apple, walnuts, cranberries, and onion into a large bowl and mix well.
  • In a small bowl, whisk together the vinegar, olive oil, maple syrup, celery seed, and salt. Pour over the cabbage and toss well. Cover and refrigerate until ready to serve.

CRANBERRY WALNUT SLAW



Cranberry Walnut Slaw image

This delicious, colorful slaw is tart, sweet, and perfect for the holidays!

Provided by TWIGGS1952

Categories     Salad     Coleslaw Recipes     No Mayo

Time 15m

Yield 16

Number Of Ingredients 11

1 (16 ounce) package shredded coleslaw mix
½ large sweet onion, chopped
1 stalk celery, chopped
½ cup dried cranberries
¼ cup chopped walnuts
½ cup distilled white vinegar
⅓ cup white sugar
½ cup vegetable oil
1 ½ teaspoons salt
1 ½ teaspoons dry mustard
ground black pepper to taste

Steps:

  • In a large bowl, toss together the coleslaw mix, onion, celery, cranberries, and walnuts. Mix the vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid. Pour over the slaw mixture, and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 11.6 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 226.7 mg, Sugar 7.4 g

CRANBERRY WALNUT SLAW



Cranberry Walnut Slaw image

I make this every year for the holidays. It's a healthy alternative to traditional coleslaw made with mayo. For a alternate flavor combination, substitute toasted sesame seeds and sesame seed oil for the walnuts and walnut oil, and rice wine vinegar for the white wine vinegar. -Bob Nopper, Salem, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 13

1/2 cup white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon celery seed
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup walnut oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
6 cups shredded cabbage
1 cup shredded carrots
1 cup dried cranberries
1/4 large sweet onion, thinly sliced
1 cup chopped walnuts, toasted

Steps:

  • In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream. Transfer dressing to a small bowl; stir in tarragon., In a large bowl, combine the cabbage, carrots, cranberries and onion. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with walnuts.

Nutrition Facts : Calories 169 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CRANBERRY-WALNUT CABBAGE COLESLAW



Cranberry-Walnut Cabbage Coleslaw image

Make and share this Cranberry-Walnut Cabbage Coleslaw recipe from Food.com.

Provided by Impera_Magna

Categories     Berries

Time 1h20m

Yield 9-10 serving(s)

Number Of Ingredients 13

1/4 cup mayonnaise or 1/4 cup salad dressing
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
1/4 teaspoon pepper (white or black pepper)
1/8 teaspoon salt
1/8 teaspoon celery seed
5 cups shredded green cabbage
1/3 cup chopped walnuts
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1/4 cup dried cranberries

Steps:

  • In a small bowl stir together mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery seeds.
  • In a large bowl combine cabbage, walnuts, celery, onion, sweet pepper, and cranberries. Add mayonnaise mixture to cabbage mixture and toss to coat. Cover and chill for 1 to 6 hours.

QUICK CRANBERRY COLESLAW



Quick Cranberry Coleslaw image

A very tasty coleslaw using a pre-packaged cabbage mix and dressing it up with cranberries and nuts. Feel free to lighten it up with low/no fat mayo & Splenda.

Provided by SusieQusie

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon sugar
salt, to taste
10 ounces shredded cabbage coleslaw mix
1 large carrot, peeled and grated
2 scallions, green and white parts thinly sliced
1/3 cup dried cranberries
1/4 cup chopped walnuts (optional)

Steps:

  • In a small bowl, whisk together mayonnaise, lemon juice, water, sugar and salt.
  • Combine shredded cabbage, carrot, scallions, cranberries and optional nuts in a large bowl.
  • Pour dressing over cabbage mixture and toss well to coat.
  • Allow coleslaw to chill for at least 15 minutes before serving, tossing occasionally.

RED CABBAGE SLAW WITH CRANBERRY DRESSING



Red Cabbage Slaw with Cranberry Dressing image

Cranberry dressing gives this slaw its tang.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 small shallot, quartered
3/4 cup fresh cranberries
1 tablespoon plus 1 teaspoon pure maple syrup
1 tablespoon plus 2 teaspoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
Freshly ground pepper
1/2 medium red cabbage, very thinly sliced (about 6 cups)

Steps:

  • Finely chop shallot and cranberries in a food processor. Add syrup, vinegar, oil, and salt, and process until just combined. Season with pepper.
  • Toss cabbage and dressing in a medium bowl. Cover tightly with plastic wrap, and refrigerate, stirring occasionally, at least 4 hours (up to overnight).

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