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?

Fresh Cranberry Salad Dressing

‘Tis the season, for fresh cranberries.

Are you craving a bright, lite, and healthy dressing to perk up your greens? Look no further.

fresh cranberry salad dressing

fresh cranberry salad dressing photo by vsimon

This one is simple, gluten free, fat free, low cal, packed with flavor and nutrition.

It can be sugar free too. I have successfully made it with Splenda for clients that want that. And I think your choice of sweetener, whatever it is, would work. Go ahead, give a go. And please let us know.

The cranberries give it wonderful body. This is a stick to your greens dressing. Not a slide to the bottom of the plate dressing.

Cranberry Salad Dressing

yield: about 1 cup metric measures
1 cup fresh or frozen whole cranberries 100 gm
3/4 cups water 180 ml
1/4 cup sugar 50 gm
2 tablespoons apple cider vinegar 30 ml
1/2 teaspoons dried tarragon to taste (it is less than 1 gm)

In a small saucepan, cook everything but the tarragon. Heat until all the berries plop apart and the sauce thickens.

Put dressing into a small bender and puree until smooth.

Add tarragon.

The dressing thickens a bit as it cools. When it is completely cool, stir in 1 or 2 tablespoons of water if you like it thinner.

Refrigerate leftovers, they keep for several weeks.

Serving suggestions

Skip the marshmallows and drizzle over mashed sweet potatoes. Oh, that is radical!

Or top a salad of fresh spinach and shredded chicken or turkey. And chewy dried cranberries, crisp apple slices, and crunchy walnuts.

What are your ideas?