Crunchy Fruity Coleslaw


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 balsamic vinaigrette. Whenever I make coleslaw, it is always for a crowd, and this recipe feeds them all. Find more recipes from Holly Clegg's trim&TERRIFIC Gulf Coast Favorites cookbook.

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 balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic

Preparation

  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.

Nutritional Analysis (per serving)

Makes 10–12 servings

  • Calories 118
  • Calories from fat 34%
  • Fat 5 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Sodium 18 mg
  • Carbohydrate 18 g
  • Dietary Fiber 3 g
  • Sugars 10 g
  • Protein 2 g
  • Diabetic Exchanges: 1 vegetable, 1 carbohydrate, 1 fat