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
Slaw
- 4 cups shredded cabbage
- 2/3 cup craisins (or sweetened dried cranberries)
- 1/2 cup shredded carrot
- 1/3 cup minced onion
1. In a small bowl, whisk together the dressing ingredients. Set aside.
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.
This looks like a great side dish. Can’t wait to see what else you’ve got planned.
Doesn’t storing it overnight soften the cabbage? The cranberries are a great touch. I might just do a traditional American Thankgsgiving this year 🙂
Asianmommy, thanks!
Manasi, yes, the cabbage needs to be softened a bit/marinated because it will taste too raw otherwise. But don’t worry, it will still be crunchy.
I love your recipe! Will be trying it out this weekend.
I always put a handful of sultanas and fresh pineapple in, (on special occassions) but I don’t usually marinate the cabbage, I will try though. Thanks!
lesley, I’ll have to try your version too, although, sultanas are not widely available here.
i like slaw, but i have two qualifications: it must be crunchy, and it must be mayo-lite. 🙂
Grace, I love when people know what they like! Go Girl!