Ingredients
- 1 (1-pound) head cabbage
- 3 medium carrots
- 1 cup walnuts
- 1/3 cup cider vinegar
- ¼ cup canola oil
- 1 Tablespoon sugar
- 1 teaspoon celery seed
- ¼ teaspoon salt
- 1 cup dried cranberries
Optional Ingredients
Materials
- Box grater
- Cutting board
- Fork
- Large bowl
- Measuring cups
- Measuring spoons
- Mixing spoon
- Sharp knife
- Vegetable peeler
Instructions
- Rinse cabbage and carrots. Thinly slice cabbage. Peel and grate carrots.
- Chop walnuts.
- In a large bowl, use a fork to whisk together vinegar, oil, sugar, celery seed, and salt. Add cabbage, carrots, walnuts, and cranberries. Toss to mix well.
15
MIN
MIN
Chef’s Notes
- If you buy a head of cabbage larger than 1 pound, slice up leftover cabbage to use in another meal. Try sautéing with sliced apples and seasoning with a little cider vinegar, salt, and pepper. Serve with chicken or pork.
- This coleslaw keeps well for up to 1 day.
- To ensure this recipe is truly gluten-free, use ingredients labeled "certified gluten-free." Some foods, like oats or soy sauce, can contain traces of gluten depending on the brand or processing methods.
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