Summer Slaw
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large head savoy cabbage, shredded
- 2carrots, peeled and grated
- 2stalks celery, finely sliced
- 4scallions, finely sliced into rings
- 1cup mayonnaise
- ¼cup buttermilk
- 2tablespoons honey
- 2teaspoons good-quality white wine vinegar
- Salt and freshly ground black pepper
- ⅔cup finely chopped pecans
- ½cup dried cranberries
Nutritional analysis per serving (10 servings)
261 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 12 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 2 grams protein; 236 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
In a very large bowl, combine cabbage, carrots, celery and scallions. Toss to mix.
- Step 2
In a small bowl, combine mayonnaise, buttermilk, honey and vinegar. Whisk until smooth. Pour over slaw, and toss until vegetables are well coated with dressing.
- Step 3
Season with salt and pepper to taste. Add pecans and cranberries, and toss again until evenly distributed. Cover, and refrigerate until serving.
Private Notes
Comments
Our new standard slaw. Delicious! Make sure you either use unsweetened cranberries OR cut the honey amount in half.
An over looked slaw, great flavours, easy to adapt and easily paired with barbecue anything.
made substitutions with what I had on hand. Red cabbage instead is savoy, Vidalia onion instead of green onions, and sour cream instead of buttermilk. Absolutely the best slaw recipe I’ve ever made - and I’ve made A LOT! The dressing is key,
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