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Tart & Sweet Refrigerator Slaw

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Tart and Sweet Refrigerator Slaw
2011-06-11 Side Dish
4 58

A fresh cabbage slaw with carrots, cranberries, green olives, corn and a Ceasar style vinaigrette--just combine then chill until ready to serve.

  • Servings: 8-10


1 lb Shredded Green Cabbage
4 Green Onions,
1 Regular Carrot, shredded
1 Medium Red Bell Pepper; Cored, seeded and diced
1 cup Frozen Corn Kernels, defrosted
2 Tbsp Granulated Sugar
¼ cup White Vinegar
2 Tbsp Cider Vinegar
Light or Fat Free Caesar Salad Dressing, not the creamy style
2 tsp Dijon Style Mustard
½ tsp Ground Celery Seed
1 cup Dried Cranberries
¼-½ cup sliced Pimento Stuffed
Green Olives


In a large nonreactive serving bowl, toss together cabbage, green onions, carrot, bell pepper and corn. In a small saucepan, heat sugar, vinegar and salad dressing to a boil. Remove from heat and stir in celery seed. Pour dressing over cabbage mixture, cover with plastic wrap and refrigerate for 8 hours or overnight.

When ready to serve, add cranberries and olives, then toss well.