Coleslaw with Dried Cranberries Prep Time: 15 minutes Servings: 12 Ingredients - DRESSING: - 2/3 cup cider vinegar - 2/3 cup extra virgin olive oil (or vegetable oil) - 1/2 cup sugar - 2 teaspoons celery seed - COLESLAW: - 5 cups red cabbage, shredded - 5 cups green cabbage, shredded - 1 1/2 cups walnuts, chopped coarsely - 2 cups dried cranberries - 1/3 cup red onion thinly sliced (optional)    The sweet and tart cranberries combined with a walnut, onion, and vinegar dressing creates a flavorful salad that will be served again and again.   Directions Dressing: In a small container, mix vinegar, oil, sugar, and celery seed until well	1

	blended. Coleslaw: In a large bowl, combine the cabbage (red and green), walnuts, cranberries, and red onion. Toss cabbage mixture with vinegar dressing. Cover and refrigerate a minimum of 3-4 hours before serving. Coleslaw can be refrigerated up to 5 days. Recipe is easily halved or doubled.	2