Fruity Coleslaw

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!

Woman's World - - Recipes To Collect -

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.

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