top of page

Cabbage, Carrot- Colorful Cranberry Carrot & Red Onion Cole Slaw


¾ cup regular mayonnaise

¼ - 1/3 cup white vinegar

2 tablespoons honey

1 teaspoon coarse ground black pepper


6 cups green cabbage - thinly sliced or shredded

1 cup purple cabbage - thinly sliced or shredded

1 cup carrot - peeled and shredded or shaved

¾ - 1 cup red onion - thinly sliced or chopped

½ cup dried cranberries

In a glass bowl with at least a two cup capacity, add the sauce ingredients and stir well until completely combined. Cover and refrigerate while preparing the slaw, or up to two days, before serving. Cut up, chop, slice, or shred the green and purple cabbage, carrot, and red onion to your liking and place in a large mixing bowl with the cranberries. Shortly before serving, add the sauce and toss slaw and the sauce together until all the ingredients are completely coated. Garnish with fresh parsley or thinly sliced scallions and serve.

1 view0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte


bottom of page