The Flaming Pot Holder

We first tried this coleslaw at a dinner party hosted by our friends Alice, Betsy, Pam, and Brad.  We loved it and they were kind enough to share the recipe.  The original recipe is from the great Marion Cunningham (of Fannie Farmer fame, not Happy Days : ) and was published on the California Walnut Commission’s website.  For Marion Cunningham’s Cranberry Walnut Coleslaw, please see:

http://www.walnuts.org/walnuts/index.cfm/all-recipes/marion-cunninghams-cranberry-walnut-coleslaw/

I wanted a slightly healthier version with less sugar, that used ingredients we had at the house.  Here is my tweaked version…

Fruity and Nutty Slaw

¼ cup apple cider vinegar

¼ cup canola oil

2 tablespoons sugar

1 teaspoon celery seed

¼ teaspoon salt (or for added flavor, celery salt)

2 packets (2.5 ounce each) of Kirkland’s Fruit & Nuts snack mix blend, chopped*

3 cups cabbage, finely sliced (you can use purple, green, or a combination of both)

¼ cup red onion, thinly sliced

1 jalapeño pepper, thinly sliced (optional, if you want to add some kick)

In a medium bowl, preferably with a tight lid, combine the apple cider vinegar, canola oil, sugar, celery seed, and salt.  Toss in the fruit and nuts, cabbage, onion, and pepper (if you are using it).  If the bowl has a tight-fitting lid, I just cover it and shake it.  If not, just stir or toss with tongs.  Refrigerate it a few hours before serving, so the flavors can blend and develop.  I’ve also made it and eaten it immediately, it’s still good!

*You need 1 cup of fruit and nuts for this recipe.  You want a little chewiness from the dried fruit and crunchiness from the nuts.  It just happened that we had the Kirkland Fruit and Nuts snack blend from Costco when I was making this.  The blend includes dried cranberries, walnuts, cherries, almonds, and pistachios.  It is delicious in this recipe.  However, if you don’t have that, you can use most any combination of dried fruits and nuts that you prefer.  Before I found this mix, I used a ½  cup of chopped walnuts and a ½ cup of chopped dried cranberries.