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


  • 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

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.

posted by jessica at 04:01 PM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.