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Nutrition Facts
Serving Size 1 (217g) Recipe makes 4 servings
Calories 180
Calories from Fat 90		(50%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 5.4g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 267mg		11%
Potassium 334mg		9%
Total Carbohydrate 23.6g		7%
	Dietary Fiber 4.4g	17%
	Sugars 12.2g
Protein 2.1g		4%
detailed view... how is this calculated?

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Paula Deen's Rene's Coleslaw

Recipe #215096 | 30 min | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Lori Mama
Mar 4, 2007

I'm not a big fan of coleslaw, but I saw her make this on one of her shows one day, tried it and liked it a lot. I did modify it a bit to suit my taste.

SERVES 4 (change servings and units)

Ingredients

5 cups cabbage, shredded
1 1/2 cups cranberries, dried
1/2 cup celery, diced
1/4 cup green onion, sliced
1/2 cup green pepper or red pepper, chopped
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
1/2 cup almonds, toasted (optional)
salt & pepper, to taste

Directions

1
Combine all the vegetables and cranberries in large bowl.
2
Stir together dressing ingredients and mix well with vegetables.
3
Serve and enjoy.

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Featured Reviews for This Recipe

From: wicked cook 46

On Nov 8, 2009

This is so good. Loved all the flavours. Keeper recipe for me. Made for Everyday is a Holiday Tag

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From: KateL

On Mar 15, 2009

Very tasty coleslaw from someone who doesn't normally eat coleslaw. Made for Top Favorite of 2008 based on recommendation of Happynana.

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From: Boomette

On Nov 1, 2008

I used a red bell pepper. And 1/4 cup mayonnaise and 1/4 cup fat-free sour cream. I used 2 tablespoon of sweet pickle relish, 1 tbs yellow mustard and no honey (that's why I used more pickle relish). This salad is beautiful and so good. Thanks Lori. Made for Holiday tag.

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From: appleydapply

On Dec 1, 2008

Served this with our Thanksgiving meal. It was a very pretty, festive salad which got 5 stars for presentation, but mixed reviews on the flavors. But we found that the flavors were much improved the next day! On Thanksgiving, I served about 3 hours after making. It was so much better when left 24 hours in the fridge, so I recommend making it very early in the day, or the day before you want to serve it. Thanks for sharing this recipe.

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Read all 8 reviews