Ingredients
Serves 6
Food authority Marion Cunningham explains this was a recipe shared with her by food writer, Sharon Kramis. It was a contest winner that was published in the Mercer Island Times, in Washington state.
1 cup dried cranberries (crazins - sold in bulk in many supermarkets) 2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1/4 cup thinly sliced red onion
Dressing:
1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon celery seed
Put the cole slaw ingredients into a bowl and toss with the dressing. Cover and let refrigerate about 3 hours before serving. Stir and drain off all liquid before serving.
This keeps about 5 days, covered and refrigerated.
©1996 Marion Cunningham
Instructions
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