Slaw- red cabbage and broccoli slaw mix
If you cannot find the broccoli slaw mix, carrot sticks are as good or better.
This is a Paula Deen recipe (modified to make smaller amount of salad but same amount of dressing), posted here since Food Network has dropped her and it is a favorite. Thanks Paula!
- Preparing Time: 15 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/3 cup red wine vinegar
- 1 cup dried cranberries
- 1 package broccoli slaw mix- 12 ounce or package of carrot sticks
- 1/2 cup roasted and salted sunflower seeds
- 1/2 head cabbage thinly sliced i like red cabbage
- 2 tablespoons firmly packed brown sugar
- Carbohydrate 13.7387506971985 g
- Cholesterol 0 mg
- Fat 3.55713111257185 g
- Fiber 0.628472201241387 g
- Protein 0.0139083333285994 g
- Saturated Fat 0.262254757052028 g
- Serving Size 1 1 Serving (30g)
- Sodium 2.16608321849695 mg
- Sugar 13.1102784959571 g
- Trans Fat 0.0866718402955541 g
- Calories 84 calories
In a large bowl, combine the broccoli slaw mix, dried cranberries, sunflower seeds and cabbage. In a small bowl, whisk together the vinegar, oil, brown sugar and salt. Add to the broccoli slaw mixture, tossing gently to coat. Cover and refrigerate up to 2 hours before serving. For left overs the next day, just add a few fresh sunflower seeds for crunch!
