Monday, January 6, 2014
This is a fantastic and colorful twist on coleslaw. I actually made it for Thanksgiving and then made it again shortly thereafter because it tasted so good. This is definitely in my side dish rotation, with lots of freshness from the cabbage, carrot and onion, a crunch from the sunflower seeds, sweetness from dried cranberries, and a light dressing combining cider vinegar and a bit of mayo to bring it all together. This pretty dish was perfect for the holidays, but is also a great way to bring some color and flavor into the dreary winter days.
We'd gotten a head of red cabbage in our CSA, so I figured coleslaw was in my future. I searched for something unique can came up with a win from bakerpeabody posted on Tablespoon. I used all red cabbage since I had so much of it, but I do think the mix of red and green cabbage would be nice for the holidays. I added some shredded carrot and sunflower seeds and the result is delicious and crunchy. This cranberry coleslaw is a simple and sweet way to get your veggies and add some color to your plate.
4 cups red cabbage, shredded
1 cup dried cranberries
1/2 cup shredded carrot
1/4 cup red onion, thinly sliced
1/4 cup sunflower seeds
1/3 cup apple cider vinegar
2 Tablespoon mayonnaise
1/4 cup sugar
1 Tablespoon salt
1/4 cup vegetable oil
In a large bowl, toss together cabbage, cranberries, carrot, onion and sunflower seeds.
In a small bowl, whisk together vinegar, mayonnaise, sugar and salt. Continue whisking and drizzle in oil until combined to create an emulsion.
Pour dressing over cabbage mixture and toss to coat. Cover and refrigerate for about 4 hours (or overnight).
Drain excess liquid and serve chilled.
Makes about 8-10 servings.
The Cookie Princess
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