Coleslaw is the perfect side dish for picnics and summer cookouts, but it's also a great choice for the holidays. This recipe takes your basic cabbage slaw to festive heights with the addition of dried cranberries and toasted walnuts.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Combine cabbage, dried cranberries, walnuts, red onion, and bell pepper in a large bowl. Whisk together cider vinegar, oil, sugar, and salt in a small bowl. Add to cabbage mixture. Cover and chill for 1 to 24 hours. Toss before serving.



Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition Per Serving with Substitute: Same as below, except 129 cal., 10 g carb. Carb choices: 0.5.

Nutrition Facts

1/2 cup
135 calories; protein 1.7g; carbohydrates 11.3g; dietary fiber 1.9g; sugars 8.3g; fat 9.9g; saturated fat 0.8g; vitamin a iu 53.4IU; vitamin c 17mg; folate 23.5mcg; calcium 24mg; iron 0.5mg; magnesium 17mg; potassium 115.5mg; sodium 153.5mg.

1 1/2 fat, 1 vegetable, 1/2 fruit