Toasted walnuts and fresh apple add crunch-appeal to this refreshing slaw that’s tossed in vinaigrette dressing with a touch of apricot preserves and Tabasco!
1 walnuts cup chopped 1/4 cup apricot preserves 3 Tbs. red wine vinegar 2 Tbs. olive oil 1 Tbs. green Tabasco sauce 1/2 tsp. salt 1 pkg. (12 oz.) broccoli slaw 3 cups fresh- cut coleslaw mix, from 14- oz. pkg. 2 cups small red seedless grapes 1 large apple, cored and thinly sliced 1/2 cup raisins 1/2 cup thinly sliced red onion 1/3 cup chopped fresh cilantro
In dry 10" nonstick skillet, cook walnuts over medium heat, stirring occasionally, until fragrant and toasted, 6-7 minutes. Remove from skillet. Cool.
In large bowl, stir together apricot preserves, red wine vinegar, olive oil, Tabasco and salt until blended. Add broccoli slaw, coleslaw mix, grapes, apple, raisins, red onion, chopped cilantro, and walnuts; toss until coated.
Cover coleslaw; refrigerate until ready to serve. Serve within 1 hour of preparing or to make up to 4 hours ahead, slice apple and add just before serving. Servings: 12 Calories: 162 Protein: 3 g. Fat: 9 g. (1 g. sat.) Trans fat: 0 g. Chol.: 0 mg. Carbs.: 21 g. Sodium: 151 mg. Fiber: 3 g. Sugar: 14 g. Kitchen time: 25 minutes. Total time: 25 minutes.