cranberry cole slaw photo by vsimon
Are you craving crunchy freshness right about now? When meltingly tender slow-cooked stews and soups predominate. They are welcome, but sometimes you want some bite-y food.
And make that simple, quick, healthy, and low cal too, please.
I like this lightly dressed and fat free. But you can easily add oil if you want to increase the calories.
Mix it in a minute, then stash it in the fridge. Some say it is better made ahead, and it does change over time. The dressing magically multiplies, the cranberries swell and soften. Everything turns a pretty pale pink.
We like it all ways, in any stage of the lifecycle. Right away, the next day, and a few days later. It’s all fresh, all crunchy.
the fresh close up photo by vsimon
Cranberry Cole Slaw
|Yield 6-7 cups|
|1 tablespoon honey||15 ml|
|2 tablespoons apple cider vinegar||30 ml|
|14 oz shredded cabbage and carrot blend||700 gm|
|1 cup dried cranberries||160 gm|
|1 teaspoon celery seeds||1 gm|
Put honey and cider in the bottom of a large bowl, stir until well mixed.
Add everything else and stir to combine.
Refrigerate for a few hours before serving.
*Please don’t skip the celery seeds. They add fragrance, flavor, and a bit more crunch. Personally, I don’t think it is possible to make cole slaw without celery seeds.
How do you like cole slaw?