Rainbow Slaw
47 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 73 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 96 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 3 |
| vit A | 2 |
| vit C | 28 |
| folate | 9 |
This bright slaw stays crunchy and is creamy without using mayonnaise. Pack the cheese in a separate container to keep the colour and flavour of this slaw.
Ingredients
- 1 Granny Smith apple or red skin apple, (such as Spartan or Empire)
- 1-1/2 tsp lemon juice
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup sliced celery
- 1/4 cup chopped toasted walnuts
- 1/4 cup light sour cream
- 4 tsp cider vinegar
- 1/4 tsp pepper
- 1 dash hot pepper sauce
- 1 pinch salt
- 1 pinch celery salt
- 1/3 cup crumbled blue cheese
Preparation
Halve and core apple; julienne into matchstick-size pieces. In large bowl, toss apple with lemon juice. Add green and red cabbage, celery and walnuts.
In small bowl, whisk together sour cream, vinegar, pepper, hot pepper sauce, salt and celery salt ; pour over salad and toss to combine. Refrigerate for 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with blue cheese.
In small bowl, whisk together sour cream, vinegar, pepper, hot pepper sauce, salt and celery salt ; pour over salad and toss to combine. Refrigerate for 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with blue cheese.
Source : Canadian Living Magazine: June 2007
- Keywords : Salad; Spring; Cabbage; Apples; Sour Cream; Cheese; Walnuts; Refrigerate/Chill;
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