Cranberry Coleslaw

4.4 Stars (7 Reviews)

Yield: 8 servings

prep time: 10

total time: 10

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.

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