This recipe for Cranberry-Walnut Cabbage Slaw, by Katy Drange, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c. mayonnaise 1 tbsp. sweet pickle relish 1 tbsp. honey mustard 1 tbsp. honey 1/4 tsp. white or black pepper 1/8 tsp. salt 1/8 tsp. celery seed 5 c. shredded green cabbage 1/3 c. chopped walnuts 1/4 c. finely chopped celery 1/4 c. finely chopped onion 1/4 c. finely chopped red pepper 1/4 c. dried cranberries
In a small bowl stir together mayonnaise, pickle relish, honey mustard, honey, pepper, salt and celery seed. In a large mixing bowl combine cabbage, walnuts, celery, onion, red pepper, and cranberries. Add mayonnaise mixture to cabbage mixture and toss to coat. Cover and chill at least 1 hour.
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