A bowl of cole slaw on a place mat.


  • 1 10-ounce package thinly sliced coleslaw mix or ¼ head of cabbage, thinly sliced
  • ¾ cup dried cranberries
  • ¾ cup sliced almonds or chopped walnuts
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup poppy seed salad dressing
  • 1 small can mandarin orange sections, well drained


Combine coleslaw mix (or cabbage), cranberries, and nuts in large bowl. Sprinkle salt and pepper over this mixture and toss well. Drizzle poppy seed salad dressing over the mixture and toss. Top with well drained mandarin orange sections. Chill at least one hour before eating.

  • This is our adaptation of an apple crisp that both Lauri’s grandmother, Lucille, and Doug’s grandmother, Maggie, used to make. They would use more sugar than we do, but we think the fresh apples and crisp cornflakes make for a sweet/tart/crunch that is perfect with less.