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 Crunchy Fruity Coleslaw
Pick up a bag of shredded cabbage for effortless preparation of this vibrant salad with a mixture of sweet and savory ingredients in a sweet vinaigrette. I love using the NAKANO roasted garlic seasoned rice vinegar with a mild garlic flavor but any seasoned rice vinegar works great. Whenever I make coleslaw, it is always for a crowd, and this recipe feeds them all.
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Ingredients
4 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1 red bell pepper, cored and thinly sliced in 1-inch pieces
2/3 cup chopped dried apricots
1 1/2 cups frozen corn, thawed
1 bunch green onions, chopped
1/4 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
1/4 cup NAKANO roasted garlic seasoned rice vinegar
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon minced garlic |
Instructions
1. In large bowl, combine green and red cabbage, red pepper, apricots, corn, green onions, almonds, and sesame seeds.
2. In small bowl, whisk together remaining ingredients. Toss dressing with salad, mixing well.
Makes 10-12 servings
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Food Facts
Calories 118
Calories from fat (%) 34
Fat (g) 5
Saturated Fat (g) 1
Cholesterol (mg) 0
Sodium (mg) 18
Carbohydrate (g) 18
Dietary Fiber (g) 3
Sugars (g) 10
Protein (g) 2
Diabetic Exchanges: 1 vegetable, 1 carbohydrate, 1 fat
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