Craisin Coleslaw, or coleslaw with dried cranberries added to it, is sweet and crunchy.
Craisin Coleslaw is a little different than Coleslaw with the simple addition of dried cranberries (craisins). The craisins make it chewier and sweeter. Some people use raisins instead of dried cranberries.
It’s a staple at most church suppers—at least in the U.S. Midwest. Have you ever had it? Some people also add nuts to the salad, but I like it best without nuts.
Simple to Make
Making this salad is super easy, especially with a food processor. Zip, zip, zip and the cabbage is all shredded. If you don’t have a food processor, you can make it the old-fashioned way, with a box grater. And it doesn’t matter if the cabbage is ground up or shredded. My mom made her coleslaw with an old meat grinder. I like it both ways and often make a little bit with a box grater because I don’t want to have tons left over and I don’t want to have to clean the food processor. We also have a mini food processor that works well.
What You Need
For this recipe, you need measuring cups and spoons, a knife, a food processor or box grater and a wire whisk. If you don’t have these items, get some and remember to always buy the best you can afford because you want them to last a lifetime. But what you really want is a beautiful bowl to serve it in—you can never have too many little bowls!—and some lovely dinnerware. Am I right?
Craisin Coleslaw Recipe
- 1/2 a cabbage shredded (or ground)
- 1 medium carrot shredded (or ground)
- 1/2 a yellow onion diced (tiny)
- 1/2 cup dried cranberries craisins or raisins
- 1/2 cup Miracle Whip Salad Dressing
- 2 tablespoons milk
- 1/8 cup fine granulated white sugar
- salt and pepper to taste
- Once you have the cabbage, carrot and onion shredded/cut up, then it's a matter of mixing everything together except for the dressing. Put the cabbage, carrot, onion and craisins in a medium bowl.
- In a 1 cup measuring cup or small bowl, mix the Miracle Whip (or substitute mayonnaise), milk, sugar, salt and pepper until smooth. Taste it. The dressing should be slightly sweet and salty. You can add more seasonings, a tiny bit at a time, mixing thoroughly until it is the taste you like.
- Pour the dressing over the vegetables and mix to thoroughly coat.
- Refrigerate until serving.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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