Cranberry Coleslaw

The dinner hour can be crazy, especially if you have children, so having access to easy and simple recipes that can be prepared in advance is very helpful. This recipe goes together quickly and will keep in the fridge for a few days, which is an added bonus. I love dried cranberries and cabbage together, but the original recipe for this salad was far too strong for us, so I did some adjusting for our tastes. We liked the end result, hope you do, as well. Blessings...

Recipe: 

8 cups shredded cabbage
1/4 cup finely chopped red onion
1 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
1/3 cup canola or vegetable oil
1 tsp. whole celery seed
1/8 tsp. seasoned salt
ground black pepper, to taste, if desired

1. In a small bowl, whisk together sugar and vinegar. Set aside, whisking occasionally to dissolve sugar.
2. Combine first three ingredients in a large bowl.
3. Whisk oil into vinegar/sugar mixture in a slow, thin stream. Add celery seed, seasoned salt, and pepper, if desired.
4. Stir dressing into salad, cover, and refrigerate for a few hours or overnight.
5. Drain dressing off or use a slotted spoon to transfer coleslaw to a another bowl.

Yield: 10 - 12 servings
Note:  recipe can easily be cut-in-half. One-half recipe served us, two people, for three meals.