Cranberry & Vegetable Slaw is a good change from a jelled or tossed salad. Cranberries are traditionally served at holiday meals starting with Thanksgiving; this salad is a unique way to serve them; there will be no leftovers and there will be requests for the recipe.
2 cups fresh cranberries, coarsely chopped
6 tablespoons sugar
4 cups broccoli florets, broken into bite-sized pieces
6 cups coleslaw mix
3/4 cup toasted pecans, coarsely chopped
1/2 cup golden raisins
1/2 cup crisp crumbled bacon
1 cup mayonnaise
1/3 cup chopped red onions
1/4 cup sugar
1/4 cup red wine vinegar
1/2 teaspoon salt
- Place the cranberries in a large serving bowl; sprinkle the 6 tablespoons sugar over and stir well.
- Let the mixture sit for a minute or two until the sugar is dissolved.
- Add the broccoli, coleslaw mix, pecans, raisins, and bacon; toss with the dressing.
- Dressing: Mix the mayonnaise, red onion, sugar, vinegar, and salt in a blender container; blend until smooth.
Amount Per Serving
Calories 289 Calories from Fat 184
Percent Total Calories From: Fat 64% Protein 4% Carb. 32%
Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 3 g
Cholesterol 8 mg
Sodium 246 mg
Total Carbohydrate 23 g
Dietary Fiber 1 g
Sugars 10 g
Protein 3 g
Vitamin A 12% Vitamin C 79% Calcium 0% Iron 5%