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| Curried coleslaw with apples and raisins |
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| 1 lb |
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red or green cabbage, shredded (6 cups) |
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| 1 |
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large carrot, peeled and grated |
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| 1/2 cup |
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sugar |
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| 2 tsp |
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kosher salt |
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| 1/4 tsp |
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celery seed |
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| 6 Tbs |
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vegetable oil |
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| 1/2 cup |
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rice wine vinegar |
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ground black pepper |
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| 1 tsp |
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curry powder |
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| 1 |
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medium apple, peeled and diced into small pieces |
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| 1/4 cup |
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raisins |
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| 1 |
In a colander set over a medium bowl, toss the carrots and cabbage with the celery seed, salt and sugar. Allow to stand and sit for at least one hour or until the cabbage wilts. This can take up to 4 hours. |
| 2 |
Pour out the liquid that forms at the bottom of the bowl, rinse and dry, then place the cabbage mix into the bowl. |
| 3 |
Add remaining ingredients except ground pepper, toss to coat. Add pepper to taste. Cover and refrigerate. It will keep up to two days. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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248.50 |
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| Calories From Fat (45%) |
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111.86 |
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% Daily Value |
| Total Fat 14.26g |
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22% |
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| Saturated Fat 1.03g |
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5% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 651.35mg |
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27% |
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| Potassium 452.18mg |
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13% |
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| Carbohydrates 39.42g |
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13% |
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| Dietary Fiber 3.05g |
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12% |
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| Sugar 26.37g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 36.37g |
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| Protein 1.55g |
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3% |
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| Recipe Type |
| Fall, Gluten free, Light meal, Main meal, Milk Free, Salad, Side Dish, Vegetarian, Winter |
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| Recipe Source |
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Source: All Foods Natural
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