• 1 cup (250ml) green cabbage, shredded
• 1 cup (250ml) red cabbage, shredded
• 2 carrots, sliced into matchsticks
• 2 Granny Smith apples, sliced into matchsticks
• 1 medium red onion, thinly sliced
• 1 cup (250) dried cranberries
  

DRESSING

• 1 cup (250ml)  mayonnaise
• 2 tablespoons (30ml) apple cider vinegar
• 1 teaspoon (5ml) celery seed
• 1 teaspoon (5ml) sea salt
• ½ teaspoon (2ml) freshly ground pepper
  

In a large bowl, toss the cabbages, carrots, apples, onions and dried cranberries.

Make the dressing by whisking the mayonnaise, vinegar, celery seed, salt and pepper together.  Drizzle over the coleslaw and toss well to coat evenly.   

Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.  Ideally this recipe can be made the day before which enables the flavors to intensify.  

Serve chilled. This recipe is a great complement to our Cranberry Pulled Pork recipe.‍

Double all the ingredients to feed a crowd.‍