Vinaigrette Cabbage Salad

By The Canadian Living Test Kitchen

85 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	7474 cal
pro	1 g1g pro
total fat	5 g5g total fat
sat. fat	00 sat. fat
carb	8 g8g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	232 mg232mg sodium
% RDI:	-
calcium	44 calcium
iron	66 iron
vit A	3939 vit A
vit C	4242 vit C
folate	1616 folate

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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.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 tbsp cider vinegar 2 2tbsp tbspcider vinegar or white wine vinegar
2 tsp Dijon mustard 2 2tsp tspDijon mustard
2 tsp granulated sugar 2 2tsp tspgranulated sugar
1/4 tsp celery seeds 1/4 1/4tsp tspcelery seeds
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 clove garlic , minced1 1clove garliccloves of garlic, minced
6 cups shredded green cabbage 6 6cups cupsshredded green cabbage
1 carrot , shredded1 1carrotcarrots, shredded
2 green onions , chopped2 2green oniongreen onions, chopped

Preparation

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.)

Source : Canadian Living Magazine: October 2005

Keywords : Salad; Sides; Vegetarian; Make-Ahead; Cabbage;

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