Prep 10 mins
Cook 0 mins
This is a very light tasty coleslaw. It came from the 9/06 issue of Cooking Light. It's a great picnic slaw as there is no mayo in it.
- 1⁄2 cup orange section
- 1 cup red seedless grapes, halved
- 16 ounces cabbage and carrot coleslaw mix (the bagged kind)
- 1⁄4 cup sugar
- 1 tablespoon minced onion
- 3 tablespoons cider vinegar
- 1 teaspoon poppy seed
- 4 teaspoons canola oil
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon salt
- Toss coleslaw, grapes and oranges in a large bowl. Set aside.
- To make dressing:.
- Whisk sugar and remaining ingredients together until sugar is dissolved.
- Pour over slaw and toss well to coat.
- Refrigerate for at least 30 minutes before serving.
I made this last night with a few modifications. The sugar was reduced to 2 tablespoons to reduce the sugar content.. The orange sections were a snack size of Mandarin oranges, packed in fruit juice that were well drained and some crasins were used in place of the grapes. Freshly grated cabbage and carrots were used as well. It was a very refreshing slaw. I really enjoyed the poppy seed dressing and can see myself making this again.
Wow Jill, this slaw is so good! I love the fact that it doesn't have any mayo in it...that makes it so refreshing and not heavy at all. Even those in my family who turn their noses up at the thought of eating cabbage enjoyed it. I was going to take a photo of it for the swap, but DD age 6 ate the last of it out of the serving bowl before I could get the camera :o) She requested we have it again this week, so hopefully I can get a quick pic. of it then.