Cranberry Coleslaw
by Joe Miller, Janesville

1/4 cup mayonnaise 1–2 Tbsp. honey 1 Tbsp. vinegar 5 cups shredded cabbage (1 small head) 1/4 cup fresh chopped cranberries or snipped dried cranberries

Dressing: stir together mayo, honey, and vinegar; stir in cranberries. Place shredded cabbage in large serving bowl. Pour dressing over cabbage. Toss to coat. Cover and chill 45 minutes. Pretty at holiday time, delicious anytime.