Recipe

Cranberry Coleslaw - Anthonys Home Port Seattle Recipe

Add Step-by-Step Photos	Jaeleepoms / All my dishes 2 years, 5 months ago This coleslaw recipe is from Anthony's Home Port in Seattle. Prep:15m Servings:8	Jaeleepoms
	cranberry cabbage vinegar coleslaw slaw cold side vegetarian

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Ingredients

1 cup dried cranberries

2 cups red cabbage, thinly sliced (about 1/4 of a cabbage)

2 cups green cabbage

1/4 cup red onion very thinly sliced

1/3 cup apple cider vinegar

1/3 cup canola oil

1/4 cup granulated sugar

1 tablespoon coarse salt (sea salt or kosher salt)

1 teaspoon celery seed

1/4 cup shredded carrot (optional)

Directions

In a food processor combine vinegar, oil, sugar, salt and celery seed. Reserve this mixture.

Put the slicing blade onto the food processor and thinly slice red and green cabbage and red onion. Combine this with the dressing, stirring well.

Add cranberries, mix and refrigerate several hours, stirring occasionally.

Drain liquid from the coleslaw before serving.

This is extremely simple to prepare and involves little preparation or clean-up. Can be made up to two days in advance and keeps well for a week. Enjoy!

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Comments

chefmeow 2 years, 5 months ago said:
OMG. This sounds way too good to pass up. Will be making very soon. Thanks for sharing.

jaeleepoms 2 years, 5 months ago said:
This is one of the coleslaw recipes my husband will actually eat. The other has a spicy thai dressing with peanuts and toasted coconut. Basically, he doesn't like the coleslaws with the mayo, vinegar and sugar dressings.