Cranberry Slaw

cranberry coleslaw

This festive coleslaw is easy to make with pre-shredded cabbage (make sure to get the kind with added carrots), though you’re welcome to use a combination of fresh green and red cabbage, as suggested in the variation. This is welcome as an everyday salad and is also festive enough to serve with holiday meals. 

Serves: 8 or more

  • 6 cups thinly shredded white cabbage (use pre-shredded coleslaw if you’d like)
  • 2/3 cup dried cranberries
  • 1/3 to 1/2  cup toasted slivered almonds or chopped cashews
  • 1/2 cup vegan mayonnaise
  • 1 to 2 tablespoons lemon juice, to taste
  • 2 tablespoons minced fresh parsley, optional

Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed.

Variation: Use 3 cups each red and green cabbage for a more festive look.

Nutrition information
Per serving: Calories: 107; Total fat: 7g;  Protein: 1g;  Carbs: 9g;  Sodium: 46mg

cranberry coleslaw recipe



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