Red Cabbage and Carrot Coleslaw
- Minutes to Prepare:
- Number of Servings: 3
Ingredients
2 cups shredded red cabbage1 cup grated carrot1/3 cup sweetened dried cranberries or raisins3 Tbsp Light Miracle Whip1.5 Tbsp White Vinegar1.5 Tbsp White Sugar1/8 tsp salt (optional)1/4 tsp pepper
Mix cabbage, carrot, and craisins in a medium mixing bowl.
In a small bowl, mix remaining ingredients. Taste and adjust balance if necessary. Pour dressing over vegetables and toss to coat. Serve immediately, or keep in fridge for up to 72 hours.
Makes 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user TRACKING_GENIE.
In a small bowl, mix remaining ingredients. Taste and adjust balance if necessary. Pour dressing over vegetables and toss to coat. Serve immediately, or keep in fridge for up to 72 hours.
Makes 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user TRACKING_GENIE.
Nutritional Info Amount Per Serving
- Calories: 122.0
- Total Fat: 1.9 g
- Cholesterol: 4.2 mg
- Sodium: 274.0 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.1 g
- Protein: 1.3 g
Member Reviews
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BABCIATEA
I always dunk red cabbage in boiling water before using in a salad. It keeps the cabbage a uniform pink and softens it just a bit. Thanks for sharing this ingredient combination yum will serve tommorrow for Thanks giving - 11/25/09
Reply from TRACKING_GENIE (11/26/09)
Thanks for the tip. I'll have to try that next time I make coleslaw.