Christmas Coleslaw
Recipe: #3165
November 27, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Cranberry, Cabbage, Christmas, Picnic, Potluck, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A colorful salad for the holidays. Make this the day before serving. The cook time is 24 hour refrigeration time. This is from a Chamber of Commerce cranberry cookbook put out by the local women of the Westport-Grayland area of the Washington coast, where cranberries are grown.""
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (91.3 g)
- Calories 118.7
- Total Fat - 9.1 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 318.5 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 2.1 g
- Sugars - 6.3 g
- Protein - 1.3 g
- Calcium - 33.6 mg
- Iron - 0.6 mg
- Vitamin C - 40.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine cabbages, cranberries and onions in a large bowl.
Step 2
Whisk together oil, juice, salt and pepper. Stir in cilantro. Pour over cabbage mixture and toss to mix.
Step 3
Refrigerate 24 hours before serving.
Tips
No special items needed.
2 Reviews
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