Crunchy Fruity Coleslaw
Holly Clegg
- Yield: 10 to 12 servings
Ingredients
- 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
Instructions
- In large bowl, combine green and red cabbage, red pepper, apricots, corn, green onions, almonds, and sesame seeds.
- 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
