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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Harvest Slaw

Makes: 12 servings
Serving size: 3/4cup Yield: 9 cups
Start to Finish 30 mins
Harvest Slaw
Ingredients
  • 3  tablespoons  olive oil
  • 2  garlic cloves, coarsely chopped
  • 2  teaspoons  caraway seeds, lightly crushed
  • 1/4  cup  cider vinegar
  • 1  tablespoon  honey
  •  Salt and ground black pepper
  • 4  cups  finely shredded red cabbage (or mix red and green)
  • 2  red apples, cored and thinly sliced
  • 1/2  cup  dried cranberries
  • 1/2  cup  pecan halves, toasted
  • 2  tablespoons  cilantro or parsley leaves
Directions

1. In a large skillet, heat olive oil over medium heat. Add garlic and caraway seeds and cook and stir 1 minute. Whisk in the vinegar and honey and bring to a simmer to combine. Season with salt and pepper.

2. In a large bowl toss together the cabbage, apples, cranberries, and pecans. Add dressing and toss to combine. Top with cilantro.

Nutrition Facts (Harvest Slaw)
  • Servings Per Recipe 12,
  • cal. (kcal) 108,
  • Fat, total (g) 7,
  • sat. fat (g) 1,
  • carb. (g) 13,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 9,
  • pro. (g) 1,
  • vit. A (IU) 292,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 56,
  • Potassium (mg) 130,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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