Crunchy Fruity Coleslaw

Holly Clegg
  • Yield: 10 to 12 servings


4cups thinly sliced green cabbage
4cups thinly sliced red cabbage
1-- red bell pepper, cored and thinly sliced in 1-inch pieces
2/3cup chopped dried apricots
1 1/2cups frozen corn, thawed
1bunch green onions, chopped
1/4cup slivered almonds, toasted
2tablespoons sesame sees, toasted
1/4cup balsamic vinegar
1tablespoon honey
2tablespoons olive oil
1teaspoon 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.

Nutritional Info *per serving

  • Calories 118
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 18mg
  • Carbohydrate 18g
  • Fiber 3g
  • Sugars 10g
  • Protein 2g