Tangy Grape & Apple Slaw

Tangy Grape & Apple Slaw Enlarge Image
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2 users rated this recipe an average rating of 4.5
Makes:
16 servings
Serving Size:
1/2 cup
Yields:
8 cups
Start to Finish:
30 mins
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Tangy Grape & Apple Slaw

Ingredients
3
cups raws auerkraut or refrigerated sauerkraut
1/4
of a medium head green cabbage, cored and thinly sliced (3 to 3 1/2 cups)
2
cups Brussels sprouts, trimmed and thinly sliced or shredded (8 ounces)
1/2
green apple, thinly sliced and halved crossswise
1
cup seedless green grapes, halved
1/4
cup cider vinegar
1/3
cup extra-virgin olive oil
1/2
teaspoon salt
1/2
teaspoon ground black pepper

Directions

  1. Drain sauerkraut; reserve liquid. For salad in a large bowl combine the sauerkraut, sliced cabbage, Brussels sprouts, apple, and grapes.
  2. For dressing, measuring sauerkraut liquid, add enough cider vinegar to equal 1/2 cup. In a screw-top jar or small bowl combine the vinegar mixture, olive oil, salt, and pepper. Shake to combine.
  3. Drizzle dressing over salad Toss to combine. Serve immediately or cover and chill up to 6 hours.

Nutrition Facts

(Tangy Grape & Apple Slaw)
    Per serving:
  • 63 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 207 mg sodium,
  • 5 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Salad Recipes
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