Fruit Slaw in a Cabbage Bowl |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This fresh recipe from Darlene Markel turns ho-hum coleslaw on its head—in more ways than one! I take the traditional blend of vegetables for that dish and mix in juicy fruit pieces, begins the Stayton, Oregon cook. Then I serve the salad inside a hollowed-out cabbage. Both the flavor and bowl never fail to draw compliments. Ingredients:
1 medium head cabbage |
1 can (11 ounces) mandarin oranges, drained |
1 can (8 ounces) pineapple chunks, drained |
2 medium carrots, shredded |
1 medium tart apple, chopped |
1/2 cup halved green grapes |
2 tablespoons vegetable oil |
2 tablespoons lemon juice |
2 tablespoons honey |
1/8 teaspoon ground ginger |
Directions:
1. To prepare the cabbage serving bowl, gently peel back outer leaves of the cabbage. Hollow out cabbage, leaving a 1/4-in. shell and the core intact; set aside. Chop removed cabbage leaves. Place 2 cups chopped cabbage in a large bowl (refrigerate remaining cabbage for another use). Add oranges, pineapple, carrots, apple and grapes.
2. In a jar with a tight-fitting lid, combine oil, lemon juice, honey and ginger; shake well. Pour over slaw and toss to coat. Spoon into cabbage bowl. Serve immediately. Yield: 6-8 servings.
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