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Colorful Cranberry Coleslaw

Baker Peabody Recipe by
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Colorful Cranberry Coleslaw
  • Prep Time 10 min
  • Total Time 4 hr 10 min
  • Servings 8
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Colorful Cranberry Coleslaw

A perfect make ahead side with no heating required.

Ingredients

2
cups red cabbage
2
cups green cabbage coleslaw mix
1/4
cup red onion thinly sliced (optional)
1
cup dried cranberries
1/3
cup apple cider vinegar
1/4
cup vegetable oil
2
tbsp mayonnaise
1/4
cup granulated sugar
1
tbsp salt

Directions

  • 1 Chop up two cups of red cabbage. Place into large bowl.
  • 2 Add two cups pre-chopped (to save time) coleslaw mix (usually green cabbage and carrot). If you cannot find the mix, chop two cups green cabbage instead.
  • 3 Toss the cabbages together so they are evenly distributed. If you are using red onion you would want to add it at this point.
  • 4 Add the apple cider vinegar.
  • 5 Add the oil.
  • 6 Add the sugar and salt.
  • 7 Add the mayonnaise.
  • 8 Add the dried cranberries. Mix all the ingredients together to make sure you have all the cabbage coated with the coleslaw sauce.
  • 9 Store in refrigerator for at least 4 hours if not overnight. Drain any extra liquid and serve.
See Step By Step

Step By Step  

This easy colorful coleslaw not only looks pretty, but it also makes a great light side dish for Thanksgiving!

As prepared by Baker Peabody,

One of the hardest parts about Thanksgiving is getting everything to the table at the same time and at the perfect temperature.

To avoid last minute prep and having another thing to heat up, I started making this colorful cranberry coleslaw a few years back. It was such a hit that it is now part of our normal turkey day rotation.

This side is a nice refreshing alternative amidst all the heavy carb-loaded side dishes. Plus, it’s easy to make the day before to save you even more time!

This coleslaw is actually made two ways in our household…one with red onions and one without (which kids seem to prefer). The version I made has no red onions but you can always add them in if you want.

Here's how to make it:


Colorful Cranberry Coleslaw

Chop up two cups of red cabbage.


Colorful Cranberry Coleslaw

Add two cups of pre-chopped coleslaw mix (to save time; usually green cabbage and carrot). If you can't find pre-chopped mix, add two cups green cabbage instead.


Colorful Cranberry Coleslaw

Toss the cabbages together so they're evenly distributed. If you're using red onion, add it at this point.


Colorful Cranberry Coleslaw

Add the apple cider vinegar.


Colorful Cranberry Coleslaw

Add the oil.


Colorful Cranberry Coleslaw

Add the sugar and salt.


Colorful Cranberry Coleslaw

Add the mayonnaise.


Colorful Cranberry Coleslaw

And finally, add the dried cranberries. Mix all the ingredients together to make sure you have all the cabbage coated with the coleslaw sauce.


Colorful Cranberry Coleslaw

Store overnight in refrigerator. Drain any extra liquid and serve.


Enjoy this colorful coleslaw at your next Thanksgiving meal!

Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.

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Nutrition Information 
No nutrition information available for this recipe
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