← Back to Search Results
American
Coleslaw Good Enough for Company

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Coleslaw is made of cabbage, and cabbage is cheap. But coleslaw doesn’t have to be dull. Add a few raisins and nuts, and suddenly you’ve got a side dish that will make your family feel like company. A dash of curry powder adds to the exotic flavor of this dish, but if you’re not a curry fan or if you don’t have any, just leave it out. Dried cranberries, dried cherries, or chopped dried apricots (or a mixture) can be used in place of the raisins to add a splash of color and additional flavor.

Yield: Serves 6
Cooking time: Under 15 Minutes

Ingredients

  • ½ cup chopped nuts, such as walnuts, pecans, almonds, or unsalted peanuts
  • ½ cup regular or reduced-fat mayonnaise
  • 1/3 cup regular or reduced-fat sour cream
  • 2 tablespoons whole, low-fat, or skim milk
  • ½ teaspoon curry powder
  • 1 very small head green cabbage, or ½ large head (about 1¼ pounds)
  • ½ cup raisins
  • ¼ teaspoon salt, or more to taste
  • 1 teaspoon black pepper, or more to taste

Directions

1. Spread the nuts in a single layer on a microwave-safe dish. Microwave, uncovered, on high power until fragrant and lightly toasted, about 2 minutes, stirring once halfway through. (If you are using roasted peanuts, this step won’t be necessary.) Set the nuts aside to cool.

2. Combine the mayonnaise, sour cream, milk, and curry powder in a 3-quart or larger bowl and whisk to blend.

3. Halve the cabbage and remove and discard the tough core. Cut it into very thin, long shreds, then cut the shreds in half and place them in the bowl. Add the raisins and nuts. (If you are making the slaw more than 1 hour ahead, wait to stir the raisins and nuts into the mixture until just before serving.) Stir until the mixture is evenly coated with the dressing. Season with the salt and black pepper. Serve at once or refrigerate, covered, until ready to serve, up to 24 hours.


© 2005 Beverly Mills and Alicia Ross
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using reduced fat mayonnaise, reduced fat sour cream, and skim milk.

203kcal (10%)
94mg (9%)
35mg (58%)
24mcg RAE (1%)
365mg
42mg
5g
12g
4g
20g
5mg (2%)
268mg (11%)
2g (12%)
13g (20%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • noradjanmah

    09.10.12 Flag comment

    MMMMM, WILL LIKE TO TRY IT AND SHARE WITH OTHERS THE OUTCOME SOME OTHER DAY.

    THANK YOU SO MUCH.

    MRS. DJANMAH, X X X.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
spice Spice
by Ana Sortun
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
cook-with-jamie Cook with Jamie
by Jamie Oliver
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lidias-italy Lidia's Italy
by Lidia Bastianich
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?