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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I've had this in my recipe book for awhile, and can't remember where it came from. I seem to recall pulling it from a newspaper or magazine, but blasted if I could tell you which one. I think maybe it's a clone of a Rainforest Cafe recipe? Regardless, this is a great coleslaw for people who don't like mayonnaise! Ingredients:
2 tablespoons white wine vinegar |
2 teaspoons sugar |
1 teaspoon dijon mustard |
1/4 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup vegetable oil |
3/4 cup red onion, very thinly sliced |
8 cups green cabbage, shredded (or premade coleslaw cabbage mix) |
1/2 cup dried cranberries |
1/2 cup dried apricot, diced |
Directions:
1. Whisk together vinegar, sugar, mustard, paprika, salt and pepper in a small bowl until blended. Gradually whisk in oil. Add onions and toss to blend. Let stand at least two hours to marinate onions.
2. Combine cabbage, cranberries and apricots in a large bowl. Add dressing and toss till well blended.
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