Cranberry Walnut Coleslaw
Head of cabbage (green, red or mixed)
3 medium carrots
1 cup walnuts, chopped
1/3 cup cider vinegar
1/4 cup canola oil
1 tbsp sugar
1 tsp celery seeds
1/4 tsp salt
1 cup dried cranberries
Grate or chop cabbage and carrots. Add chopped walnuts. Stir together vinegar, oil, sugar, celery seeds, and salt to make a dressing. Pour over cabbage, carrots and walnuts to evenly distribute. Stir in cranberries. Enjoy!
Refrigerate leftovers. Great for hot summertime meals. Makes about 10 servings of 3/4 cup each.
Brought to you by:
Nourish, A Guide to Incorporating Local Food at the Family Table
Created by Georgia Farmers Market Association in partnership with Wholesome Wave Georgia Fresh for Less presented at Norcross Community Market in conjunction with Norcross Cooperative Ministry.