Recipe finder
Crimson Slaw
- Makes: 6 servings
- Prep 25 mins
- Chill 2 hrs
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
- For vinaigrette: In a screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper and mustard. Cover and shake well.
- 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