Colorful Cranberry Coleslaw
- Prep 10min
Updated October 4, 2017
cups green cabbage coleslaw mix
cup red onion thinly sliced (optional)
cup apple cider vinegar
Chop up two cups of red cabbage. Place into large bowl.
Add two cups pre-chopped (to save time) coleslaw mix (usually green cabbage and carrot). If you cannot find the mix, chop two cups green cabbage instead.
Toss the cabbages together so they are evenly distributed. If you are using red onion you would want to add it at this point.
Add the apple cider vinegar, oil, sugar, salt, mayonnaise and dried cranberries.
Mix all the ingredients together to make sure you have all the cabbage coated with the coleslaw sauce. Store in refrigerator for at least 4 hours if not overnight. Drain any extra liquid and serve.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- One of the hardest parts about Thanksgiving is getting everything to the table at the same time and at the perfect temperature.To avoid last minute prep and having another thing to heat up, I started making this colorful cranberry coleslaw a few years back. It was such a hit that it is now part of our normal turkey day rotation.This side is a nice refreshing alternative amidst all the heavy carb-loaded side dishes. Plus, it’s easy to make the day before to save you even more time!This coleslaw is actually made two ways in our household…one with red onions and one without (which kids seem to prefer). The version I made has no red onions but you can always add them in if you want.Store overnight in refrigerator. Drain any extra liquid and serve. Enjoy this colorful coleslaw at your next Thanksgiving meal!