Ingredients

For the Dressing:
1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon celery seed

For the Coleslaw:
1 cup walnuts, coarsely chopped
1 cup dried cranberries
2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1/4 cup thinly sliced red onion

Directions

Mix the dressing ingredients together.

Put the coleslaw 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.

Note: The slaw keeps for about 5 days, covered and refrigerated. It is very good with roast chicken and cornbread. Makes 6 servings.

Nutrition information per serving: 366.3 cal., 4 g pro., 35.1 g carbo., 3.7 g fiber, 25.4 g total fat (2.1g saturated), 0 mg chol., 9.9 mg sodium.