Cranberry Walnut Coleslaw

Cooking Matters

Serves 10, cup per serving

This is a fresh salad with loads of fiber and flavor! A healthier take on the traditional coleslaw.

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(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


Box grater
Cutting board
Large bowl
Measuring cups
Measuring spoons
Mixing spoon
Sharp knife
Vegetable peeler


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.