Vinaigrette Cabbage Salad

Author: Canadian Living

This "keeper coleslaw" will last for up to seven days in the refrigerator. We've called for green cabbage because Melissa can use it for both this salad and the Garden Minestrone, but red and Napa cabbage work just as well.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic minced
  • 6 cups shredded green cabbage
  • 1 carrots shredded
  • 2 green onions chopped

Method

In large bowl, whisk together oil, vinegar, Dijon mustard, sugar, celery seeds, salt, pepper and garlic. Add cabbage, carrot and green onions; toss to coat. Let stand for 15 minutes before serving. (Make-ahead: Cover and refrigerate for up to 1 week.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 232 mg
  • Protein 1 g
  • Calories 74.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 8 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vinaigrette Cabbage Salad

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