I don’t think I will ever get enough cranberries! I love them so much. It’s too bad that I can only find them around the holidays. I do try to buy as many as I can and keep them in the freezer. But while they are available, I try to use them in as many dishes as possible including this Cranberry Orange Slaw.
Cranberry Orange Slaw is a wonderful side dish for ham, roast chicken, or grilled salmon. It is also a terrific accompaniment on fish tacos or a chicken salad sandwich. And I can totally see using this dish as a topper for a BBQ chicken or pulled port sandwich. There are so many ways to use this versatile side dish since it is so full of flavor.
It’s also super simple to make, which is a plus during the holidays, right? All you need is…
1 12oz bag of fresh cranberries
One orange, seeds removed
1/2 cup white sugar (Substitute 1/2 cup xylitol or erythritol if desired.)
1 bag slaw mix (I use the kind with red cabbage, white cabbage, and carrots.)
3 tablespoons mayonnaise
Wash the cranberries well and remove any stems. Cut orange into quarters. Squeeze juice of orange into a mixing bowl. Chop cranberries and orange in food processor. I keep it at a rough chop instead of letting it get too emulsified. Pour into bowl with orange juice. Use a cutting board to give a rough chop to the slaw mix. Add slaw mix, sugar, and mayo to other ingredients. Mix well. Refrigerate for about an hour before using.
We hope you love Cranberry Orange Slaw as much as our family does. Let me know in the comments how you plan to eat it. If this recipe looks interesting to you, please check out our other recipes in our Recipe Index.
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