Christmas Coleslaw

Mikekey's Note:

This is from a Chamber of Commerce cranberry cookbook put out by the local women of the Westport-Grayland area of the Washington coast, where cranberries are grown.

• Total Time: 24 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 24 hrs

Ingredients:

Servings: 6

• 2 cups green cabbage , shredded
• 2 cups red cabbage , shredded
• 1 cup dried sweetened cranberries
• ¼ cup green onion , sliced
• ¼ cup canola oil
• ¼ cup frozen orange juice concentrate , thawed
• ¾ teaspoon salt
• 1⁄8; teaspoon ground black pepper
• 2 tablespoons cilantro , chopped

Directions:

1. Combine cabbages, cranberries and onions in a large bowl.
2. Whisk together oil, juice, salt and pepper. Stir in cilantro.
3. Pour over cabbage mixture and toss.
4. Refrigerate 24 hours before serving.

Reviews

[Debbwl]

Very pretty and tasty both making a prefect slaw for not just the holidays but for pot lucks as well because it is made a day ahead. Everyone enjoyed the natural sweetness the cranberries and orange juice gave up against the cabbage and onions. Made as written and will make again. Thanks for the post.

[Andi of Longmeadow Farm]

Having followed this exactly, this is a wonderful change from the same ol' coleslaw. Thank goodness this is not Christmas, (yet) but I was able to get some very special dried cranberries from Whole Foods. I used a fresh head of cabbage, fresh o.j. and the cilantro was a must for us, and just stupendous! Made for Everyday is a Holiday May 2009

[White Rose Child]

I really enjoyed this! I would make a couple of changes though; personally I'd prefer less cranberries, and I added about 1/4 cup of rice vinegar to the batch. I was surprised, couldn't taste the orange at all, so the vinegar really perked up the flavor a great deal. All in all, I'm looking forward to leftovers! Thanks!