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Cranberry-Poppy Seed Coleslaw

Cranberry-Poppy Seed Coleslaw


"Napa cabbage slaw made with poppy seed dressing, cranberries, and sliced almonds."
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15 m servings 480 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook and stir almonds in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Cool completely.
  2. Toss cabbage with just enough dressing to coat in a large bowl. Add cranberries and almonds; stir.


  • Nutrition:
  • The nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary.

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Read all reviews 2
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Least positive

This needed a ton of pepper. The preparation was easy, however the taste was overwhelming of 'bottled dressing'. We definitely prefer a homemade sauce...but in a pinch this works fine!

Slaw turned out great. The only changes I made were, I added a small amount of chopped red onion and I used actual poppy seed and coleslaw dressing. I also used a bag of shredded cabbage. Two g...

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