Topping the slaw with blue cheese and toasted walnuts makes this salad sing.
- Portion size 8 servings
Ingredients
Method
In large bowl, combine cabbage, carrots, yellow pepper, onion, celery and parsley; set aside.
In small saucepan, stir together vinegar, oil, sugar, mustard, salt and pepper; bring to boil. Pour over cabbage mixture; stir to coat. Let stand for 10 minutes or until cabbage is slightly wilted. (Can be prepared to this point, covered and refrigerated for up to 6 hours; let come to room temperature before continuing.) Sprinkle with cheese and walnuts; toss to serve.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 300 mg
- Protein 4 g
- Calories 135.0
- Total fat 9 g
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
%RDI
- Iron 6.0
- Folate 14.0
- Calcium 9.0
- Vitamin A 60.0
- Vitamin C 83.0
