Some people love Cole Slaw and some people hate it. I used to hate it as a kid because the ones I had tried were overly dressed and soggy, like cabbage sitting in mayo soup. I didn't have a good one till some time during college but now I'm a fan, well sometimes. If your family like slaws, this one has a Thanksgiving touch to them, dried cranberries. It's easy to make. You can (well, have to) make ahead, and it's an easy dish to pack and bring to someone else's home. Enjoy!
Cranberry Cabbage Slaw
~serves 6
Dressing
- 3 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoon dark honey
- 1 teaspoon whole grain mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon celery seed
- 4 cups shredded cabbage
- 2/3 cup craisins (or sweetened dried cranberries)
- 1/2 cup shredded carrot
- 1/3 cup minced onion
2. Put cabbage, craisins, carrot, and onion in a container (7 cup capacity) with lid. Add dressing, cover, and shake vigorously. Store in refrigerator over night.
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Stumble7 Responses to "Thanksgiving 2008 Series: Cranberry Cabbage Slaw"
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Asianmommy said:
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This looks like a great side dish. Can't wait to see what else you've got planned. |
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Manasi said:
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Doesn't storing it overnight soften the cabbage? The cranberries are a great touch. I might just do a traditional American Thankgsgiving this year :) |
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Jessica@Foodmayhem said:
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Asianmommy, thanks! |
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lesley said:
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I love your recipe! Will be trying it out this weekend. |
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Jessica@Foodmayhem said:
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lesley, I'll have to try your version too, although, sultanas are not widely available here. |
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Grace said:
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i like slaw, but i have two qualifications: it must be crunchy, and it must be mayo-lite. :) |
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Jessica@Foodmayhem said:
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Grace, I love when people know what they like! Go Girl! |