Holiday Cauliflower Slaw Recipe

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Flavors, colors and foods of the holiday season are featured in this delicious salad.—Roxanne Chan, Albany, California

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Holiday Cauliflower Slaw Recipe

Prep: 30 min. Cook: 10 min.

Yield: 6 Servings

30 10 40

Ingredients

1 cup walnut halves
4 tablespoons olive oil, divided
2 tablespoons sugar
1 tablespoon honey
1/4 teaspoon each ground allspice, cinnamon and cloves
2 cups shredded red cabbage
2 cups fresh cauliflowerets
1 cup watercress
1 cup shredded radicchio
1/3 cup dried cranberries
1/4 cup chopped red onion
2 tablespoons pomegranate juice
1 tablespoon red wine vinegar
1 tablespoon reduced-fat mayonnaise
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons minced fresh mint, optional

Directions

In a small skillet, cook walnuts in 2 tablespoons oil over medium heat for 1 minute. Stir in the sugar, honey, allspice, cinnamon and cloves. Cook 3-4 minutes longer or until sugar is melted and nuts are evenly coated. Cool on waxed paper.
In a large bowl, combine the cabbage, caulifloweretes, watercress, radicchio, cranberries and red onion. In a small bowl, whisk the pomegranate juice, vinegar, mayonnaise, garlic, salt, red pepper flakes and remaining oil. Stir in mint if desired. Pour over cabbage mixture; toss to coat.
Place on a serving platter. Garnish with walnuts. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 280 calories, 21 g fat (2 g saturated fat), 1 mg cholesterol, 101 mg sodium, 23 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Holiday Cauliflower Slaw in Taste of Home Christmas Annual Annual 2011, p55