Recipe of the Month | Cranberry Coleslaw

BBQ season is in full swing, especially with Pioneer Day weekend here in Utah! Many people put their focus on the grill, ensuring perfectly seasoned and cooked meats. Side dishes are often overlooked, merely added to the shopping cart at the last minute while at the grocery store.

A good side dish can really give your BBQ the boost it needs to be the one your guests will remember. Try our Cranberry Coleslaw for a colorful and flavorful addition everyone will love. It's easy to make the day before and refrigerate overnight so you won't have to worry about it the day of your event.

Cranberry Cole Slaw

Cranberry Coleslaw


1/2 c. olive oil

1/2 c. sugar

1/4 c. salt

1 Tbsp. celery seed


1 head green cabbage, shredded

1 head red cabbage, shredded

1 small red onion, finely sliced

1/2 c. dried cranberries

1 c. apple cider vinegar


  1. In a large mixing bowl, combine the cabbage, onion, and cranberries.
  2. In a separate bowl, mix together apple cider vinegar, olive oil, sugar, salt, and celery seed.
  3. Toss the mixtures together until well mixed, and refrigerate overnight, or at least four hours.