Try this Fruit and Nut Coleslaw recipe, or contribute your own.
Suggest a better descriptionFinely shred the cabbages, coarsely grate the carrot, and place both in a large mixing bowl. Roughly cop the soft apricots and nuts. Stir them into the cabbage and carrots with the raisins and chopped herbs. In a small bowl combine the mayonnaise and yogurt and season to taste with salt and pepper. Add the dressing to the cabbage and toss together to mix. Cover the bowl and set aside in a cool place for at least 30 minutes before serving,to allow the flavors to mingle. Serve the slaw garnished with a few fresh chives (about 3 inches long). From desk of Pat Hanneman (kitpath@earthlink.net) to FareShare 10/98. VARIATIONS: Substitute mandarine oranges for the apricots. [193 cals; 4g fat]. ORIGINAL: lowfat mayonnaise and yogurt: 283 cals, 16g fat] Recipe by: GLUTEN FREE COOKBOOK by Anne Sheasby (1998: Lorenz) Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 29, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 177 | ||
Calories from Fat: 105 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 171.9mg | 6 % | |
Potassium 404.5mg | 11 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 13.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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