Saturday, September 18, 2010

Coleslaw Recipes: Moderate Carb Red Cabbage Coleslaw

I recently purchased the cookbook Simply Salads by Jennifer Chandler looking for salad inspiration and boy, did I find it! This snazzy little cookbook will make anyone drool …over salad!

Here’s my version of her Mandarin Orange Slaw. This coleslaw has a nice sweet ‘n’ sour flavor note that is perfect for Fall with its own contrast of lightly warm days alternated by cooler-than-we- would-like nights. (I heart food metaphors.) It's not pristine low carb, but it's okay as a treat or during weight loss maintenance.

Note that that all recipes in Simply Salads use pre-packaged sliced and diced lettuce and cabbage. You don’t have to do that as it can be more expensive, but…In the case of coleslaw, unless you have a serious food processor, it’s probably a good idea to buy the pre-shredded cabbage. I did not and it was a little chunkier than I would’ve liked.

Also, this recipe is not necessarily cheap, however, I did have all the ingredients on hand except for the cabbage. So a well-stocked pantry made this recipe pretty inexpensive. For instance, mandarin oranges ARE super expensive unless you buy them in bulk at a club store like Sam's or Costco--I figure mine cost about $1 which is not bad.


-1 bag shredded red cabbage

-½ cup sliced green onions

-1 cup carrots, shaved or finely julienned

-½ cup dried cranberries

-1 cup Mandarin orange slices

-2 tbsps crushed almonds


Chop and combine ingredients in a large bowl.


-¼ cup Splenda brown sugar

-¼ cup red wine vinegar

-2 tbsp Mandarin orange juice

-½ cup vegetable oil


Combine dressing ingredients and mix. Pour over coleslaw. You can serve this immediately, but it’s better if you can let it marinate in the fridge for an hour or so.

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