Cranberry Cole Slaw

cranberry cole slaw

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.

cabbage (9)

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?