Cashew Vegetable Slaw

Yield:

10 (1/2-cup) servings.

Recipe from

Nutritional Information

Calories 167
Caloriesfromfat 81 %
Fat 15.1 g
Satfat 3.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.8 g
Carbohydrate 7.1 g
Fiber 0.0 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 237 mg
Calcium 0.0 mg

Ingredients

2 cups shredded zucchini
2 1/2 cups shredded cabbage
1/2 cup shredded carrot
1/2 cup thinly sliced radishes
1/4 cup sliced green onions
1/4 cup chopped fresh parsley
1/3 cup vegetable oil
2 tablespoons whipping cream
3 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon salt
1 cup coarsely chopped roasted cashews

Preparation

Press zucchini between paper towels until barely moist. Combine zucchini and next 5 ingredients in a large bowl; toss well.

Combine oil and whipping cream in a small bowl. Beat at high speed of an electric mixer until blended. Add vinegar, mustard, and salt; beat well. Pour mixture over vegetables; toss gently. Cover and chill. Stir in cashews just before serving.

Note:

Light and Luscious

January 1994