I get so many compliments on this whenever I serve it for a crowd. One of my favorite slaw recipes ever - and that is coming from a die-hard mayonnaise slaw purist!
Sweet Cabbage Salad
Photo: Jan Smith
"I developed this recipe after my mom made a similar version. I changed a couple of her items and ended up with this sweet-tangy salad." -Jenn Sitts, Oneonta, NY
Yield: 6 servings (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 147
- Calories from fat: 29%
- Fat: 4.7g
- Saturated fat: 0.6g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.5g
- Protein: 1.6g
- Carbohydrate: 25.3g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 225mg
- Calcium: 54mg
Ingredients
- 6 cups shredded cabbage (about 1/2 head)
- 1 cup shredded carrot (about 1 medium)
- 1 cup chopped green bell pepper (about 1 medium)
- 1/2 cup chopped red onion
- 1/2 cup sugar
- 1/2 cup white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seeds
- 1/2 teaspoon salt
Preparation
- Combine first 4 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour.
Sweet Cabbage Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- COOKING METHOD: Marinate
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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