Cranberry Walnut Slaw Recipe - Allrecipes.com
Cranberry Walnut Slaw Recipe
  • READY IN 15 mins

Cranberry Walnut Slaw

Recipe by  

"This delicious, colorful slaw is tart, sweet, and perfect for the holidays!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. In a large bowl, toss together the coleslaw mix, onion, celery, cranberries, and walnuts. Mix the vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid. Pour over the slaw mixture, and toss to coat. Refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2008

i made this for our annual bbq - everyone loved it. i do suggest these changes: toast the walnuts; less onion; less oil; and use white wine vinegar.

 
Most Helpful Critical Review
May 30, 2008

Not much flavor at all. I made it for my son's graduation party. There was WAY too much left over, so I wasn't the only one that felt that way.

 
Nov 28, 2011

Delicious! I make this dish each Thanksgiving. Making this hours ahead allows the flavors to marry. Use organic ingredients, if possible, which is not only healthier, but more flavorful. Makes good leftovers for days, remaining crisp. I made only slight variations. They are as follows: 1) Chopped organic green & purple cabbage (16 oz) NOTE: Using shredded may result in the wilting that some cooks have complained of. 2) Unsweetened cranberries - the corn sugar and/or syrup that is often added is unnecessary. 3) Sauteed walnuts w/ olive oil. NOTE: Olive oil is not heat stable and should never be used over medium or higher heat. It should really only be used over low heat to avoid toxic gases. 4) 2 Tbsp sugar 5) White wine vinegar vs. distilled 6) Olive oil vs. vegetable oil 7) 1 shredded carrot View the photo that I've added to see the resulting festive appearance. Yum!

 
Oct 02, 2008

This was an excellent and different slaw, but I followed some suggestions from other reviews to make it tastier. I also cut it in half. I used more dried cranberries and walnuts. I also toasted the walnuts as suggested. I also didn't have white vinegar on hand, and so I combined balsamic, red wine, and rice vinegar all together. They really worked together well. I used 1/2 as much oil, and less sugar too. I also didn't want to buy dry mustard, so I used dijon mustard instead. It was so delicious and I paired it with a pumpkin soup from this website also for a nice fall dinner. The slaw holds up really well too in the fridge. Just delicious.

 
Jun 22, 2006

This was DELISH! I subbed green onions for regular onions, added more walnuts (toasted). I found there to be alot of oil & dressing so I'll probably 1/2 the oil and chill out on the dressing next time.

 
Nov 30, 2005

This salad is absolutely delicious. When I first tasted it, I thought, "This is amazing!" Once my family tried it, they quickly agreed!

 
Mar 08, 2006

Very Good and quite healthy! I used less sugar in the dressing, but other than that I followed the recipe. I ate this for several days; surprisingly, it held up quite well in the refrigerator.

 
Dec 25, 2008

I added the dressing a few hours ahead of time and don't recommend doing that. It really wilted the cabbage. I didn't have the dry mustard so I used fresh grated horseradish. I deleted the onion because I thought it would be to overpowering but I think next time green onions would work. I also used pistachio which made it really festive for Christmas Eve dinner. There is way too much dressing left over. I suggest halving it.

 

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Nutrition

  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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