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

Tangy Grape & Apple Slaw

Makes: 16 servings
Serving size: 1/2cup Yield: 8 cups
Start to Finish 30 mins
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)
  • Servings Per Recipe 16,
  • cal. (kcal) 63,
  • Fat, total (g) 5,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 130,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 15,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 207,
  • Potassium (mg) 106,
  • calcium (mg) 14,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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