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Anthony's Restaurant Colorful Cranberry Coleslaw

Published: 02/10/2010

Colorful Cranberry Coleslaw

1 cup dried cranberries
2 cups red cabbage, thinly sliced (about 1/4 of a cabbage)
2 cups green cabbage
1/4 cup red onion, very thinly sliced
1/3 cup apple cider vinegar
1/3 cup canola oil
1/4 cup granulated sugar
1 tablespoon coarse salt (sea salt or kosher salt)
1 teaspoon celery seed

Serves 8

Procedure: In a food processor combine vinegar, oil, sugar, salt and celery seed. Reserve this mixture. Put the slicing blade onto the food processor and thinly slice red and green cabbage and red onion. Combine this with the dressing, stirring well. Add cranberries, mix and refrigerate several hours, stirring occasionally. Drain liquid from the coleslaw before serving. This is extremely simple to prepare and involves little preparation or clean-up. Can be made up to two days in advance and keeps well for a week. Enjoy!

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Anthony's Restaurant Colorful Cranberry Coleslaw