Crunchy Fruity Coleslaw

Kitchen Tested
  • Yield 10 to 12 servings

This vibrant salad is a mixture of sweet and savory ingredients in a sweet balsamic vinaigrette.

Holly Clegg


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 sees, toasted
1/4 cup balsamic vinegar
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon minced garlic


  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. 

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.



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