Napa and Red Cabbage Coleslaw
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Napa and Red Cabbage Coleslaw
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 36 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 7 g |
| fibre | 1 g |
| sodium | 174 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 3 |
| vit A | 40 |
| vit C | 70 |
| folate | 25 |
With vibrant slivers of red cabbage, red onion, sweet red pepper and carrot, this coleslaw is a colourful mix and a keeper that you can make ahead.
Ingredients
- 6 cups napa cabbage or savoy cabbages, about 1 small head
- 2 cups thinly sliced red cabbage
- 1 cup thinly sliced red onions
- 1 carrot, cut_in julienne sticks
- 1/2 sweet red pepper, thinly sliced
- Dressing:
- 1/2 cup white wine vinegar
- 1/3 cup granulated sugar
- 3 tbsp vegetable oil
- 1-1/2 tsp celery seeds
- 1 tsp salt
Preparation
Place napa cabbage, red cabbage, onion, carrot and red pepper in salad bowl.
Dressing: In saucepan, bring vinegar, sugar, oil, celery seeds and salt to boil; pour over cabbage mixture and toss to coat. Let cool; cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate for up to 1 day.) Use slotted spoon to serve.
Dressing: In saucepan, bring vinegar, sugar, oil, celery seeds and salt to boil; pour over cabbage mixture and toss to coat. Let cool; cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate for up to 1 day.) Use slotted spoon to serve.
Source : Canadian Living Magazine: June 2002
- Keywords : Salad; Sides; Summer; Cabbage; Red onions; Red pepper; Carrots; Make-Ahead;
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