Holiday Cauliflower Slaw Recipe

Publisher Photo

Holiday Cauliflower Slaw Recipe

Be the first to add a review
Publisher Photo
Flavors, colors and foods of the holiday season are featured in this delicious salad.—Roxanne Chan, Albany, California
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.

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

Nutritional Facts

3/4 cup: 280 calories, 21g fat (2g saturated fat), 1mg cholesterol, 101mg sodium, 23g carbohydrate (15g sugars, 4g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. Place on a serving platter. Garnish with walnuts. Yield: 6 servings.
Originally published as Holiday Cauliflower Slaw in Taste of Home Christmas Annual Annual 2011, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHoliday Cauliflower Slaw

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review