Cranberry Coleslaw
Yield: 8 servings
This Cranberry Coleslaw is a festive fresh side dish that's perfect for the holidays or absolutely any time of year. With dried cranberries and sunflower kernels, plus a lightly creamy dressing that's tangy from red wine vinegar, it's one of the very best coleslaw recipes out there!
Ingredients
- ⅓ cup good quality mayonnaise - I recommend Hellman's
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 16 ounces shredded coleslaw mix
- ¼ cup sliced green onion
- 1¼ cup dried cranberries - I like these dried cranberries
- ¼ cup roasted salted sunflower kernels - or substitute roasted, salted sliced or slivered almonds
Instructions
- In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, salt, and pepper.
- Add coleslaw mix and green onion to a large bowl, then pour dressing over the top. Fold to combine. Refrigerate up to 2 hours prior to serving.
- Before serving, fold in cranberries and sunflower kernels. Sprinkle a bit more of these, plus some sliced green onion, over the top, if desired.
Notes
You can also just mix this in one bowl. In a large bowl, whisk together all the dressing ingredients. Then add the coleslaw and fold to combine.
Adapted just slightly from a recipe Mom makes, originally shared by my aunt Joan Renelt
Nutrition Information:
Serving: 1 Calories: 353kcal Carbohydrates: 33g Protein: 4g Fat: 25g Saturated Fat: 3g Polyunsaturated Fat: 20g Cholesterol: 9mg Sodium: 222mg Fiber: 4g Sugar: 26g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.