Tangy Cranberry Slaw


Ingredients:
1 cup dried cranberries
2 Cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1/4 cup thinly sliced red onion

Dressing:

1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon celery seed

Method:

Put the coleslaw ingredients into a bowl and toss with the dressing. Cover and let refrigerate about 3 hours before serving. Stir and drain off all liquid before serving.

Note: I also have crumbled cooked bacon in this salad and was given two thumbs up.