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    You are in: Home / Recipes / Cranberry-Walnut Cabbage Coleslaw Recipe
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    Cranberry-Walnut Cabbage Coleslaw

    Cranberry-Walnut Cabbage Coleslaw. Photo by Sharon123

    1/1 Photo of Cranberry-Walnut Cabbage Coleslaw

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Impera_Magna's Note:

    Posted by request. Recipe is from: Better Homes and Gardens. Prep time is an estimate.

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    Units: US | Metric


    1. 1
      In a small bowl stir together mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery seeds.
    2. 2
      In a large bowl combine cabbage, walnuts, celery, onion, sweet pepper, and cranberries. Add mayonnaise mixture to cabbage mixture and toss to coat. Cover and chill for 1 to 6 hours.

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    Ratings & Reviews:

    • on June 13, 2011


      Very good! I doubled the sauce ingredients, used a 1# bag of pre-shredded slaw mix, omitted the celery and red pepper and subbed scallions for the chopped onion. Even with doubling all the sauce ingredients, it was not gloppy. Just evenly coated.

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    • on October 07, 2006


      I spotted this recipe in Requests way back before it was posted, it has already seen a number of makings. Going through my recipes for our Thanksgiving weekend I found I had missed reviewing this delicious and very appealing coleslaw. Other then adding a touch more mayonnaise I made as directed. Makes for a wonderful Coleslaw. Thank you for posting.

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    • on March 07, 2006


      This was loved by my whole family. A nice change from plain cole slaw.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Cranberry-Walnut Cabbage Coleslaw

    Serving Size: 1 (62 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 81.2
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 0.6 g
    Cholesterol 1.7 mg
    Sodium 117.1 mg
    Total Carbohydrate 8.5 g
    Dietary Fiber 1.6 g
    Sugars 5.0 g
    Protein 1.3 g

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