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    7

Colorful Cranberry Coleslaw

  • Prep 10 min
  • Total 4 hr 10 min
  • Servings 8

A perfect make ahead side with no heating required. ...MORE+ LESS-

Baker Peabody
October 28, 2014

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

Steps

Hide Images
  • 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.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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:

    Chop up two cups of red cabbage.

    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.

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

    Add the apple cider vinegar.

    Add the oil.

    Add the sugar and salt.

    Add the mayonnaise.

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

    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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