CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
|
Gma1 |
1 |
servings |
INGREDIENTS
9 |
c |
Thinly sliced green cabbage; (about 1 1/2 pound) |
3 |
c |
Thinly sliced red cabbage |
1 |
c |
Dried cranberries |
2 |
md |
Tart apples; peeled, cored, and |
|
|
; chopped into |
|
|
; 1/2-inch cubes |
3/4 |
c |
Frozen margarita; mix, thawed |
1/4 |
c |
Cider vinegar |
1/4 |
c |
Vegetable oil |
3/4 |
ts |
Celery seed |
3/4 |
ts |
Salt; or to taste |
|
|
Red cabbage leaves for garnish; (optional) |
INSTRUCTIONS
DRESSING
In a medium bowl, toss together green and red cabbage, cranberries, and
apple.
To make dressing:
In a small bowl, stir together margarita mix, vinegar, oil, celery seed,
and salt. Pour over slaw and toss well. Cover and refrigerate for at least
2 hours for flavors to blend. (Slaw may be refrigerated overnight.)
Before serving:
Line a salad bowl with red cabbage leaves, if desired, and fill with slaw.
Makes 10 to 12 servings. Faster: Purchase presliced cabbage or coleslaw mix
from the supermarket produce section or refrigerator case. A 16-ounce
package yields about 10 cups.
Recipes from Entertaining on the Run: Easy Menus for Faster Lives by
Marlene Sorosky (William Morrow and Company, Incup, copyright 1994 by
Marlene Sorosky).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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