Cranberry Apple Coleslaw

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 8 servings

6 cups shredded cabbage

1 1/2 cups shredded carrots

2 apples, we used Gala, cut julienne style or shredded

2 Tablespoons pure lemon juice - to coat the apples to keep them from browning

1/4 cup mayonnaise

2 Tablespoons pure apple cider vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup dried cranberries

1/3 cup sliced almonds

Optional- If you want your dressing more liquidy you can add 1/3 cup olive oil.

Directions

1. Have ready a cutting board. Start by preparing the cabbage, carrots and apples.

2. Wash the cabbage, peel the carrots and wash the apples.

3. If you have a mandoline slicer you can use that to shred the cabbage and if you have a similar model to ours - the PL8, you can also julienne the carrots and apples. The traditional method otherwise is to thinly slice the cabbage with a large sharp knife and to use a medium size shredder for the carrots and apples.

4. Place the prepared cabbage, carrots and apples into bowls to measure out. Add the real lemon juice to the apple bowl. Use a spatula to stir around and be sure to coat the apple. This will keep them from going brown.

5. Mix together the mayonnaise and apple cider vinegar. Stir in the salt and pepper. Set aside.

6. Combine the cabbage and carrots into a large mixing bowl and toss together until evenly combined.

7. Add the dried cranberries and sliced almonds and apples and mix together.

8. Add the dressing, stir in and refrigerate for at least 2 hours. The flavors will be enhanced and the dried cranberries will plump up.

ENJOY!

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