Prep 30 mins
Cook 24 hrs
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.
- 473.18 ml green cabbage, shredded
- 473.18 ml red cabbage, shredded
- 236.59 ml dried sweetened cranberries
- 59.14 ml green onion, sliced
- 59.14 ml canola oil
- 59.14 ml frozen orange juice concentrate, thawed
- 3.69 ml salt
- 0.59 ml ground black pepper
- 29.58 ml cilantro, chopped
- Combine cabbages, cranberries and onions in a large bowl.
- Whisk together oil, juice, salt and pepper. Stir in cilantro.
- Pour over cabbage mixture and toss.
- Refrigerate 24 hours before serving.
This was a festive side dish that was perfect for the holidays. To cut down on the time spent prepping, I just ended up buying a bag of pre-cut coleslaw. Otherwise, I followed the recipe exactly, and it was a hit. I also feel like this coleslaw would work well as a side dish served with Asian food, so it doesn't have to be a once-a-year recipe. Great recipe- thanks for posting it! [Tagged, made & reviewed in Please Review My Recipe]
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.
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