Kat's Walnut Cranberry Slaw
***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
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