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Coleslaw with Cranberries and Walnuts

May 7, 2011

Whether they’re jazzing up a sandwich, delivered as a side or presented as the house salad, coleslaw is one of my favorite dishes.  Due to enormous appreciation, I am not shy to trying coleslaw raw, tossed with vinaigrette or smothered in a mayonnaise or ketchup concoction.  Yes, the North Carolina slaw is combined with ketchup and spices for a little alternative kick in the face.

There may be no wrong way to enjoy slaw, there certainly are certainly non-palatable methods to make it.  I learned this after burning my taste buds while eating a slaw that was swimming in vinegar. Lesson learned; don’t attempt to impress a date by finishing a meal, especially if the meal was made by a restaurant staff and not your date. Yeah…

Honestly, the best slaws ever eaten are made by friends and family.

Today’s recipe will not burn your taste buds, but excite them.  I tried out this coleslaw at an Easter gathering.  This is a smothered (preferred) version full of sweet and tangy flavor and crunchy texture.  Something simple, but beautiful to make tomorrow for a Mother’s Day luncheon!
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Coleslaw with Cranberries and Walnuts
Serves 10-12

Ingredients:
2/3 cup olive oil
1/2 cup apple cider vinegar
3 teaspoon horseradish mustard
1 Tablespoon teaspoon honey
salt and pepper
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1 small head green or savoy cabbage, thinly sliced or shredded
2 medium carrots, cut into matchsticks
2 Tablespoons fresh parsley, minced
1/2 cup dried cranberries
1/3 cup crushed walnuts, toasted

1: In a small, deep bowl, whisk together  oil, vinegar, mustard and honey.  Season with salt and pepper.  Set aside.
2: In a large bowl, toss together cabbage and carrots.  Drizzle dressing over vegetables, then toss.  Refrigerate 1 hour or overnight.
3: Toss slaw with parsley, cranberries and walnuts before serving.

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4 Comments leave one →
  1. May 7, 2011 11:51 pm

    This actually looks good. I usually can’t stand most American cole slaws, but the idea of have cabbage, carrots, and some light additions is a fundamentally good idea. Germans can do this stuff right every time.

    What’s your recommended way to cut carrots into matchstick form?

    • May 8, 2011 3:33 pm

      Thanks for the feedback. My German roots do kick in from time to time. I hope you try and enjoy this!
      Due to time, I can’t take many step-by-step photos. I apologize and hope to get better in the future, but Chef Doughty does a great job here. Hope this helps!

  2. May 11, 2011 5:22 pm

    This looks delicious! I don’t do mayo- so I love seeing alternatives. Thanks for sharing!

  3. May 11, 2011 6:33 pm

    Thank you for visiting and commenting!

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