Coleslaw

By The Canadian Living Test Kitchen

174 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	226226 cal
pro	2 g2g pro
total fat	19 g19g total fat
sat. fat	1 g1g sat. fat
carb	15 g15g carb
fibre	4 g4g fibre
chol	0 mg0mg chol
sodium	380 mg380mg sodium
% RDI:	-
calcium	77 calcium
iron	99 iron
vit A	172172 vit A
vit C	6363 vit C
folate	2525 folate

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Ingredients

1/3 cup vegetable oil 1/3 1/3cup cupvegetable oil
2 tbsp cider vinegar 2 2tbsp tbspcider vinegar
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
2 tsp granulated sugar 2 2tsp tspgranulated sugar
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/4 tsp celery seeds 1/4 1/4tsp tspcelery seeds
4 cups shredded green cabbage 4 4cups cupsshredded green cabbage
3 carrots , grated3 3carrotcarrots, grated
1 cup grated radishes 1 1cup cupgrated radishradishes
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

In large bowl, whisk together vegetable oil, vinegar, Dijon mustard, sugar, salt, pepper and celery seeds.

Add cabbage, carrots, radishes, onions and parsley. Toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Source : Canadian Living Magazine: February 2005

Keywords : Salad; Sides; Vegetarian; Cabbage; Carrots; Radishes;

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