A variation of the standard cole slaw. The dried cranberries add a sweetness that complements the vinegar.
1/2 head shredded red cabbage
3 shredded carrots
1/2 cup dried cranberries
3/4 cup canola oil
1/4 cup balsamic vinegar
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
No nutrition information available
Mix dressing ingredients until well blended. Pour over shredded cabbage and carrots. Mix well. Add cranberries and mix well. Refrigerate for 2 hour before serving.