Directions:
- In a food processor combine vinegar, oil, sugar, salt and celery seed. Reserve this mixture.
- Put the slicing blade onto the food processor and thinly slice red and green cabbage and red onion. Combine this with the dressing, stirring well.
- Add cranberries, mix and refrigerate several hours, stirring occasionally.
- Drain liquid from the coleslaw before serving.
- This is extremely simple to prepare and involves little preparation or clean-up. Can be made up to two days in advance and keeps well for a week. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.52 Kcal (701 kJ) | ||
| Calories from fat | 82.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 14% | |
|---|---|---|---|
| Sodium | 885.89mg | 37% | |
| Potassium | 119.8mg | 3% | |
| Total Carbs | 22.39g | 7% | |
| Sugars | 18g | 72% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 21.4mg | 36% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 176.57 Kcal (739 kJ) | ||
| Calories from fat | 87.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 14% | |
|---|---|---|---|
| Sodium | 933.7mg | 37% | |
| Potassium | 126.27mg | 3% | |
| Total Carbs | 23.6g | 7% | |
| Sugars | 18.97g | 72% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 22.6mg | 36% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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