CRANBERRY WALNUT SLAW

Cranberry Walnut Slaw image

I make this every year for the holidays. It's a healthy alternative to traditional coleslaw made with mayo. For a alternate flavor combination, substitute toasted sesame seeds and sesame seed oil for the walnuts and walnut oil, and rice wine vinegar for the white wine vinegar. -Bob Nopper, Salem, New York

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 13

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Ingredients

1/2 cup white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon celery seed
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup walnut oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
6 cups shredded cabbage
1 cup shredded carrots
1 cup dried cranberries
1/4 large sweet onion, thinly sliced
1 cup chopped walnuts, toasted

Steps:

In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream. Transfer dressing to a small bowl; stir in tarragon., In a large bowl, combine the cabbage, carrots, cranberries and onion. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with walnuts.

Nutrition Facts : Calories 169 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges