- 1/2 head red cabbage, shredded
- 1/4 red onion, thinly sliced
- 2 green onions, sliced
- 3/4 cup dried sweetened cranberries
- Vinaigrette:
- 1/2 cup canola oil
- 2 tablespoons red wine vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon cumin
- salt and pepper to taste
- In a large salad bowl, toss shredded cabbage and onions.
- To prepare vinaigrette, whisk together canola oil, vinegar, sugar and cumin. Pour over cabbage. Marinate for 1 hour.
- Just before serving, sprinkle coleslaw with dried cranberries.