American Coleslaw with Dried Cranberries
This American Coleslaw with Dried Cranberries is creamy, crunchy, sweet, and sour and a perfect side dish for sandwiches, burgers, and grilled meats.
Ingredients
- 7 Cups Coleslaw Mix Thinly Sliced Cabbage and Carrots (14 or 16 ounce bag)
- ½ Cup Dried Cranberries
Dressing:
- ¾ Cup Miracle Whip Salad Dressing or Mayonnaise
- 1 Tablespoon Powdered Buttermilk
- 2 Tablespoons Italian or Balsamic Vinaigrette
- 2 Tablespoons Sugar
- ½ Teaspoon Onion Powder
- ½ Teaspoon Celery Seeds
Instructions
- Whisk. Whisk the dressing ingredients in a large bowl.¾ Cup Miracle Whip Salad Dressing, 1 Tablespoon Powdered Buttermilk, 2 Tablespoons Italian or Balsamic Vinaigrette, 2 Tablespoons Sugar, ½ Teaspoon Onion Powder, ½ Teaspoon Celery Seeds
- Add. Add the coleslaw mix and dried cranberries to the dressing and mix well.7 Cups Coleslaw Mix, ½ Cup Dried Cranberries
- Refrigerate. Cover and refrigerate for at least 1 hour for the flavors to develop.
Notes
My Top Tip
♡ This salad is best if made the same day you plan to serve it.
Make-Ahead and Storage Instructions
Make Ahead: American Coleslaw should be made on the same day and at least 1 hour before serving.
Refrigeration: This salad can be refrigerated for up to 3 days in an airtight container.
Freezing: This salad does not freeze well.
Nutrition
Calories: 88kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 238mg | Potassium: 135mg | Fiber: 2g | Sugar: 13g | Vitamin A: 78IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 0.4mg
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