(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
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 sauting 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.
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