HOLIDAY SLAW
RECIPE TYPE
Holiday, Vegan, Vegetarian
SERVES
about 12 cups
Prep time: 20 min
Total time: 4 hr 5 min
Ingredients
INGREDIENTS
Half a large green cabbage, shredded (about 8 cups) |
Half a small red cabbage, shredded (about 3 cups) |
1 small green pepper, quartered and thinly sliced |
Half a red onion, thinly sliced |
4 large radishes, halved and sliced (optional) |
Dressing: |
3/4 cup Longo’s Cider Vinegar |
1/2 cup granulated sugar |
1/2 cup Longo’s 100% Pure Canola Oil |
1 tsp each Longo’s Mustard Powder and Salt |
1/2 cup Longo’s Dried Cranberries |
Directions
DIRECTIONS
Dressing:
Whisk vinegar with sugar, oil, mustard powder and salt in small saucepan over medium-high heat. Bring to a gentle boil, stirring, until sugar is dissolved. Add cranberries and remove from heat.
Layer green and red cabbage, green pepper, onion and radishes, if using, in heat-proof serving bowl. Drizzle warm dressing overtop of salad. Cool to room temperature; set a small plate over the vegetables to press down lightly; cover and transfer to refrigerator for at least 4 hours. (Make-ahead - Cover and refrigerate for 3 to 4 days.) Toss just before serving.
A Dash of Advice
Hand-shredded cabbage produces a fairly chunky slaw. To make your preparation go faster, shred and/or chop all the vegetables in food processor.The texture will be finer but will taste just as good. Once tossed, the colours start to blend but the salad still has a great crunchy texture and flavour.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATIONPer serving (1/12th recipe): 160 calories
Protein 1g | Fibre 2g |
Fat 10g | Sugar 15g |
Carbs 19g | Sodium 210mg |
