Napa and Red Cabbage Coleslaw

Napa and Red Cabbage Coleslaw 150 Author: Canadian Living Credits: Napa and Red Cabbage Coleslaw 150

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2002

Ingredients

  • 6 cups napa cabbage about 1 small head
  • 6 cups savoy cabbages about 1 small head
  • 2 cups thinly sliced red cabbage
  • 1 cup thinly sliced red onion
  • 1 carrots cut_in julienne sticks
  • 1/2 sweet red pepper thinly sliced
Dressing:
  • 1/2 cup white wine vinegar
  • 1/3 cup granulated sugar
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoon celery seeds
  • 1 teaspoon salt

Method

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.

Nutritional facts Per serving: about

  • Sodium 174 mg
  • Protein 1 g
  • Calories 36.0
  • Total fat 1 g
  • Saturated fat trace
  • Total carbohydrate 7 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Napa and Red Cabbage Coleslaw

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