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On our way back from the marina, with a trunk full of seafood, my wife Gail and I stumbled upon a surprising twist on coleslaw—cranberry walnut slaw. The blend of crunchy cabbage, sweet-tart cranberries, and nutty walnuts was an instant hit, adding a refreshing contrast to our summer feast. Now, it’s a staple at our gatherings, bringing a balance of flavors and textures to any meal.
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Cranberry Walnut Slaw
A vibrant summer slaw combining crisp cabbage, tart cranberries, crunchy walnuts, and a creamy, tangy dressing—perfect for seafood feasts and backyard barbecues.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Salads & Dressings
Ingredients
Scale
- 1 small green cabbage, finely shredded
- 2 large carrots, julienned
- 1 cup fresh cranberries, halved
- 1 cup walnuts, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Vegetables: Finely shred the green cabbage and julienne the carrots. Place them in a large mixing bowl.
- Add Cranberries and Walnuts: Halve the fresh cranberries and roughly chop the walnuts. Add them to the bowl with cabbage and carrots.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper until well combined.
- Combine and Toss: Pour the dressing over the vegetables, cranberries, and walnuts. Gently toss the ingredients until evenly coated with the dressing.
- Chill and Marinate: Cover the bowl and refrigerate the slaw for at least 1 hour to allow the flavors to meld and the slaw to marinate.
- Serve and Garnish: Before serving, give the slaw a final toss. Garnish with freshly chopped parsley for a burst of color and freshness.
- Enjoy the Symphony: Serve this homemade cranberry walnut slaw as a side dish to your summer feasts. Let the symphony of textures and tastes dance on your palate.
