Cranberry Coleslaw Recipe From Penzey's

I found the recipe for this cranberry coleslaw in Penzey's Spices Spring 2012 Catalog. It's got a great tangy dressing, and the cranberries add a festive sweet-tart touch. It's a delicious side that would be perfect with just about anything you put on the grill.

Cranberry Coleslaw
The Ingredients.
6-8 Cups shredded cabbage (I used 1 bag, pre-shredded)
1/2 large red onion, thinly sliced
1 Cup dried cranberries
Dressing:
1/3 Cup cider vinegar
1/3 Cup canola oil
1/3 Cup sugar (you may want to use less sugar)
1/2 tsp. celery seed
The Directions.
In a large bowl, toss the cabbage with the onion and cranberries. Whisk together the dressing ingredients. Pour over the slaw, cover and refrigerate a few hours or overnight. Drain off excess dressing.
Note: For crisper cabbage combine cabbage and a teaspoon of salt in a colander. Cover with plastic wrap and place a heavy plate on top of the cabbage. (Make sure your plate rests on the cabbage, not the colander, to help press out the excess water.) Set the colander over a large bowl and place in the fridge for 1-4 hours, or even overnight, to allow the excess water to drain. Pat dry before tossing with other ingredients. This will produce very crisp cabbage.
The Verdict.
I served this salad at a birthday barbecue last weekend, along with baked beans, grilled hot dogs and Italian sausages. My wonderful son-in-law had three helpings. The rest of us liked it, too.