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Crimson Slaw

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Crimson Slaw

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  • Makes: 6 servings
  • Prep 25 mins
  • Chill 2 hrs

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Ingredients

  • 1/3 cup olive oil
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons dry red wine, optional
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dry mustard
  • 4 cups shredded red cabbage (1/2 of a medium head)
  • 1 6 - ounce package dried cranberries
  • 1/4-1/2 of a medium red onion, thinly sliced

Directions

  1. For vinaigrette: In a screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper and mustard. Cover and shake well.
  2. In a large bowl, toss together cabbage, cranberries and onion. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours. Makes 6 side-dish servings.

Tip

  • Wisconsins Cranberry Harvest Wisconsin Rapids, WIRecipe Contributor: Adriane Laabs, Racine, WIWinning Recipe from the 2009 Wisconsin State Fair Creative Cranberry Cooking ContestWisconsin State Cranberry Growers AssociationTom Lochner, Executive DirectorP.O. Box 365Wisconsin Rapids, WI 55495715-423-2070 Fax: 715-423-0275 wiscran@wctc.netwww.wiscran.org

Nutrition Facts

(Crimson Slaw)

Servings Per Recipe 6, Fat, total (g) 12, sodium (mg) 402, sat. fat (g) 2, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 3, Potassium (mg) 136, sugar (g) 25, cal. (kcal) 227, Niacin (mg) 0, Riboflavin (mg) 0, Folate (µg) 8, Pyridoxine (Vit. B6) (mg) 0, vit. A (IU) 486, carb. (g) 32, calcium (mg) 30, pro. (g) 1, Thiamin (mg) 0, vit. C (mg) 27, iron (mg) 1

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