Sweet and Sour Slaw

recipe
This tangy, sweet, and crunchy slaw derives pleasant heat from the serrano chile.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 85
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.9 g
Carbohydrate 20.9 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 186 mg
Calcium 59 mg

Ingredients

1/2 cup white wine vinegar
1/3 cup sugar
1/4 cup fresh orange juice
4 cups very thinly sliced green cabbage
4 cups very thinly sliced red cabbage
1/2 cup finely chopped red onion
1/2 teaspoon kosher salt
1 serrano chile, seeded and finely chopped

Preparation

Combine first 3 ingredients in a small saucepan; cook over low heat 3 minutes or until sugar dissolves, stirring with a whisk. Chill.

Combine vinegar mixture, cabbages, onion, salt, and chile. Cover and chill. Toss gently before serving.

Lia Huber,

Cooking Light

March 2005
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