Recipes
Holiday Slaw
Prep time:20 min
Total time:4 hr 5 min
Serves about 12 cups
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
- •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.
Dressing
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
Per serving (1/12th recipe): 160 calories
- Protein 1g
- Fibre 2g
- Fat 10g
- Sugar 15g
- Carbs 19g
- Sodium 210mg
