Homegrown Recipe: Cranberries add zing to a Colorado walnut cabbage slaw

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Versatile Colorado cabbage can be sauteed, roasted, grilled, boiled, pickled or brined and then added to a slaw or stir fry. (AP Photo)

This recipe was developed by Elizabeth Watts, a volunteer with Cooking Matters Colorado, a non-profit which offers classes in making healthy, affordable meals. Cranberry Walnut Slaw took first place in the salad category in a national contest sponsored by Share Our Strength.

 

CRANBERRY WALNUT COLESLAW

1 (1-pound) head green or red Colorado cabbage

3 medium carrots

1 cup walnuts

1/3 cup cider vinegar

1⁄4 cup canola oil

1 tablespoon sugar

1 teaspoon celery seed

1⁄4 teaspoon salt

1 cup dried cranberries

Rinse cabbage and carrots. Thinly slice cabbage. Peel and grate carrots. Chop walnuts. In a large bowl, use a fork to whisk together vinegar, oil, sugar, celery seed, and salt. Add cabbage, carrots, walnuts, and cranberries. Toss to mix well. Makes 6 to 8 servings. Tip: If you end up with extra cabbage, slice and and sauté it with sliced apples, salt, and pepper. Serve with chicken or pork.

 

John Lehndorff is the editor of Colorado Table. Contact him at [email protected]