Festive Coleslaw
- Total Time
- 10 minutes, plus at least 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup vegetable oil
- 1tablespoon sugar
- ⅓cup cider vinegar
- 2tablespoons whole-grain mustard
- 1tablespoon celery seed
- 1tablespoon prepared horseradish
- 1teaspoon salt
- ¼teaspoon freshly ground white pepper
- 2heads green cabbage, about 3 pounds each
- 1head red cabbage, about 3 pounds
- 3cups red onion (3 large ones), thinly sliced
- 6carrots, peeled and shredded
- 3large red peppers, seeded and cut into thin strips
- ½cup chopped fresh dill
- ¼cup chopped parsley
For the Dressing
For the Slaw
Nutritional analysis per serving (25 servings)
142 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the dressing ingredients in a blender and emulsify, about 30 seconds. Refrigerate, covered, at least 1 hour and up to 4 days.
- Step 2
Cut all the cabbages into quarters, core and shred. Toss all the vegetables in a large bowl with the dill and parsley. Cover and refrigerate. The slaw can be made up to 24 hours ahead. When ready to serve, add the dressing and toss well.
Private Notes
Comments
Made as instructed but with already prepared bag of coleslaw veggies from WF. Didn’t have dill so put I dried dill which didn’t do anything for it. Next time would get fresh dill if possible. Also added some caraway seeds. JR liked.
No celery seed, added 1.5 tsp hotsauce and 1Tbs mayo
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