Crunchy Coleslaw

2 Reviews
ADD YOUR REVIEW
Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep Time
25 Mins
Chill Time
3 Hours
Yield
Serves 8
June 2010
RECIPE BY MyRecipes

Ingredients

  • Dressing
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 medium shallot, finely chopped (about 2 Tbsp.)
  • 1 clove garlic, minced
  • Salt and pepper
  • Slaw
  • 3/4 head green cabbage, shredded (about 5 cups)
  • 1 large carrot, shredded (about 1 1/2 cups)
  • 1 bulb fennel, finely shredded (about 1 cup)
  • 1/2 jicama, cut into thin strips (about 1 cup)
  • 1 cup snow peas, thinly sliced lengthwise
  • 1 medium Granny Smith apple, cored and cut into thin strips (about 1 cup)

Nutritional Information

  • Calories 215
  • Fat 18g
  • Satfat 3g
  • Protein 2g
  • Carbohydrate 14g
  • Fiber 4g
  • Cholesterol 0.0mg
  • Sodium 225mg

How to Make It

Step 1

Make dressing: Whisk together oil, vinegar, honey, mustard, shallot and garlic. Season with salt and pepper.

Step 2

Make slaw: In a large bowl, toss together cabbage, carrot, fennel, jicama, snow peas and apple. Pour dressing over and mix well. Cover and chill for at least 3 hours before serving.

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Ratings & Reviews

Lilihoy's Review

Lilihoy
April 02, 2013
Excellent Salad.

cookiemunster's Review

cookiemunster
June 12, 2010
I made this the day before a cookout and let it chill overnight - yum! The only change I made was that I left out the dijon mustard and put in 1/4 tsp of mustard powder (since I'm not a big dijon fan). The honey gives it a touch of yummy sweetness.
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