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Nutrition Facts
Serving Size 1 (110g) Recipe makes 10 servings The following items or measurements are not included below: 3 tablespoons raspberry vinegar
Calories 102
Calories from Fat 51		(50%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 125mg		5%
Potassium 255mg		7%
Total Carbohydrate 12.6g		4%
	Dietary Fiber 2.0g	8%
	Sugars 7.7g
Protein 1.6g		3%
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Thanksgiving 2009

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Cranberry Fruit Coleslaw

Recipe #101803 | 40 min | 10 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: Susie D
Oct 12, 2004

This is one of our families favorites and it is requested for the family get togethers throughout the year. It is bright, colorful, easy to make and since it uses low fat ingredients guilt free. The recipe was adapted from one served at the Kimbell Museum in Fort Worth Texas.

SERVES 10 -12 (change servings and units)

Ingredients

6-7 cups green cabbage, finely shredded
1 cup shredded carrot
1/2 cup golden raisin
1/2 cup dried cranberries
1/4 cup sliced green onion
1/2 cup chopped fresh parsley
3 tablespoons flaked coconut
1/2 cup red seedless grapes (optional) or green seedless grape, sliced lenghtwise (optional)
1/2 cup chopped dried apricot (optional)

for the dressing

1/2 cup light mayonnaise (but not fat free)
1/2 cup light sour cream (but not fat free)
3 tablespoons raspberry vinegar or cider vinegar
salt and pepper

Directions

1
Note: Sometimes certain heads of cabbage are a little bitter, I taste and add a teaspoon or two of sugar if needed; The dried fruit& coconut usually provide enough sweetness to this salad.
2
Mix all vegetables& fruit in a large bowl.
3
Mix the dressing ingredients& pour over.
4
Chill at least 30 minutes& stir before serving.

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Browse similar recipes by category

Course > Salads
Main Ingredient > Vegetables
Main Ingredient > Fruit
Preparation > Time to Make > < 60 mins
Preparation > Simple > Beginner Cook
Preparation > Equipment > Small Appliance > Food Processor/Blender
Preparation > Presentation > Served Cold
Occasion > Holiday/Event
Occasion > Brunch
Dietary > Vegetarian

Featured Reviews for This Recipe

From: mommyoffour

On Jul 11, 2009

I made this for our dinner tonight. This is something completely different then what I normally make. I did not add the grapes or apricots but followed recipe otherwise. We really liked this, DD and I couldnt' stop eating this. Great flavor combo. Thank you for sharing this recipe with us.

1 person found this review helpful

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From: Chef #793665

On Nov 1, 2008

Thanks for this, I've made it about four times in the past five weeks. I put some celery and roasted sunflower seeds in it as well... doesn't need the celery, but the sunflower seeds are a nice touch. thanks again...

0 people found this review helpful

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From: Thorsten

On Sep 28, 2005

Try it, love it! A great combination of cabbage and dried fruits. Parsley added just the right touch of herbal flavors. I love the combination of sweetness and the slight tart taste of the dressing. I subed green onions by leek and this works well here. I have used also dried apricots and grapes and I suggest not to leave them out. The raspberry vinegar is just in line with the fruity flavors. What to say more than this easy to make slaw is a keeper and I sure will make it again soon.

7 people found this review helpful

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