Wednesday, December 16, 2009

Cranberry Fruit Coleslaw

This past weekend, I had some friends come over for brunch. I made a Potato, Cheddar and Green Onion Fritatta, Roasted Asparagus with Fried Capers and this Cranberry Fruit Coleslaw. It went over very well. This recipe was pulled off of .

Please note that the recipe as tested was made with Black Currant Balsamic Vinegar, hence the brownish tone to the dressing. Another idea might be to try Balsamic Vinegar in place of that called for in the recipe.

Cranberry Fruit Coleslaw

6-7 cups green cabbage, finely shredded
1 cup shredded carrot
1/2 cup golden raisin
1/2 cup dried cranberries
1/4 cup sliced green onion
1/2 cup chopped fresh parsley
3 tablespoons flaked coconut
1/2 cup red seedless grapes
1/2 cup chopped dried apricot


1/2 cup light mayonnaise

1/2 cup light sour cream
3 tablespoons raspberry vinegar (I substituted Black Currant Balsamic Vinegar)
salt and pepper; to taste

1. Mix all vegetables& fruit in a large bowl.

2. Mix the dressing ingredients& pour over.

3. Chill at least 30 minutes& stir before serving.

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