27 Sep 2010
|Shredded cabbage||3 Cup (48 tbs)|
|Shredded red cabbage||1 Cup (16 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Onion||1⁄4 Cup (4 tbs), finley chopped|
|Chopped dry roasted cashews||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Unsweetened pineapple juice||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Salt||1⁄4 Teaspoon (Adjust to Taste)|
Combine cabbage, red cabbage, carrot, onion, and cashews in a medium bowl, toss gently.
Combine vinegar and remaining ingredients; stir well.
Add to cabbage mixture, and toss gently.
Cover and chill thoroughly.
Festival Slaw Recipe