Serves 10, 3/4 cup per serving

Ingredients

• 1 (1-pound) head cabbage
• 3 medium carrots
• 1 cup walnuts
• 1/3 cup cider vinegar
• ¼ cup olive or canola oil
• 1 Tbsp. sugar or 3 packets sugar substitute
• 1 teaspoon celery seed
• ¼ teaspoon salt
• 1 cup dried cranberries
• Rinse cabbage and carrots. Thinly slice cabbage. Peel and grate carrots.
• Chop walnuts.
• In a large bowl, use a fork to whisk together vinegar, oil, sugar/sugar substitute, celery seed, and salt. Add cabbage, carrots, walnuts, and cranberries. Toss to mix well.
• If you buy a head of cabbage larger than 1 pound, slice up leftover cabbage to use in another meal. Try sautéing with sliced apples and seasoning with a little cider vinegar, salt, and pepper. Serve with chicken, fish, lean meat, or sautéed/roasted tofu slices.

Nutrition information:
Per ¾  cup serving:

190 calories
13 grams fat
17 grams carbohydrate
3 grams protein
2 grams fiber
80 mg sodium