Cranberry Coleslaw
"I got this recipe from Whole Foods. I wish I had a great store like that where I live."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- sea salt, to taste
- 10 ounces shredded cabbage
- 1 large carrot, peeled and grated
- 2 scallions, green and white parts thinly sliced
- 1⁄3 cup dried cranberries
- 1⁄4 cup chopped walnuts (optional)
directions
- In a small bowl, whisk together mayonnaise, lemon juice, 2 tablespoons water, sugar and salt.
- Combine shredded cabbage, carrot, scallions, cranberries and optional nuts in a large bowl. Pour dressing over cabbage mixture and toss well to coat.
- Allow coleslaw to sit at least 15 minutes before serving, tossing occasionally. However refrigerating it for about an hour makes it even better.
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RECIPE SUBMITTED BY
I am a scientist working for a wonderful science centre in Northern Ontario Canada. I am big outdoor fan and love to cook recipes in my cast iron skillet over an open fire! I am interested in finding recipes that are suitable to bring on camping trips that are light easy to carry in a pack, that need not be refrigerated, and are hearty and nutritious.
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