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Cranberry Walnut Coleslaw

Cooking Matters
Serves 10, cup per serving
This is a fresh salad with loads of fiber and flavor! A healthier take on the traditional coleslaw.

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1. Rinse cabbage and carrots. Thinly slice cabbage. Peel and grate carrots.

2. Chop walnuts.

3. 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.


If you buy a head of cabbage larger than 1 pound, slice up leftover cabbage to use in another meal. Try sauting 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.


(1-pound) head cabbage

3 medium carrots

1 cup walnuts

1/3 cup cider vinegar

cup canola oil

1 Tablespoon sugar

1 teaspoon celery seed

teaspoon salt

1 cup dried cranberries


Box grater Cutting board Fork Large bowl Measuring cups Measuring spoons Mixing spoon Sharp knife Vegetable peeler