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Ruby Slaw Recipe
Ruby Slaw Recipe photo by Taste of Home

Ruby Slaw Recipe

Publisher Photo
Red cabbage is one of the crops grown here on Long Island, and this recipe is one of the ways I most like to use it. This salad is a pretty addition to any meal.
TOTAL TIME: Prep: 15 min. Cook: 15 min. + chilling
MAKES:20-24 servings
TOTAL TIME: Prep: 15 min. Cook: 15 min. + chilling
MAKES: 20-24 servings

Ingredients

  • 1 medium head red cabbage (about 1-1/2 pounds)
  • 1 medium head green cabbage (about 1-1/2 pounds)
  • 5 tablespoons white vinegar, divided
  • 1 medium onion, chopped
  • 2 medium red apples, chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon minced chives
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 79 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 114 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. Thinly slice or shred cabbage; place in an 8-qt. Dutch oven. Add 2 tablespoons vinegar. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally. Add onion, apples, sugar, mustard and remaining vinegar. Cook, uncovered, for 2-3 minutes.
  2. Place mixture in a large bowl; cover and refrigerate for 1 hour or until completely cool.
  3. Add remaining ingredients; toss to coat. Cover and refrigerate at least 6 hours. Yield: 20-24 servings.
Originally published as Ruby Slaw in Country February/March 1996, p51

Nutritional Facts

1 serving (3/4 cup) equals 79 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 114 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

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