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  Vegetables 4 Cup (64 tbs) (Julienne-Cut Scallopini Squash, Coarsely Shredded Daikon, Thin-Sliced Bok Choy, Shredded Red Cabbage, Shredded Carrot, Julienne-Cut Pea Pods, Shredded Jicama)
  Broken walnuts 3⁄4 Cup (12 tbs)
  Sliced green onions 2 Tablespoon
  Salad oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Vinegar 2 Tablespoon
  Honey 1 Tablespoon
  Curry powder 1 Teaspoon
  Dijon style mustard 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cabbage leaves 4 (Savoy / Other)
  Alfalfa sprouts 4 Cup (64 tbs)
  Chopped tart apple 1 Cup (16 tbs) (Unpeeled)

In a large mixing bowl combine the desired vegetables, walnuts, and green onions.
For dressing, in a screw top jar combine salad oil, lemon juice, vinegar, honey, curry powder, mustard, and salt.
Cover and shake well to mix.
Drizzle dressing over mixture in bowl; toss well.
Cover and chill for 2 to 24 hours.
To serve, line a serving platter with cabbage leaves, then with sprouts.
Stir the chopped apple into the vegetable mixture.
Spoon the mixture atop sprouts.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1991 Calories from Fat 818

% Daily Value*

Total Fat 93 g142.4%

Saturated Fat 7.2 g36.1%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 1241.2 mg51.7%

Total Carbohydrates 259 g86.2%

Dietary Fiber 91.5 g366.1%

Sugars 100.3 g

Protein 67 g133.5%

Vitamin A 677.7% Vitamin C 1918.5%

Calcium 123.4% Iron 119%

*Based on a 2000 Calorie diet

Cabbage And More Slaw Recipe