Crunchy, colourful and easy to prepare. Pack this slaw for a fall walk in the country.
- Prep: 15 min - 20 min
- 4 cups (1 L) shredded Savoy cabbage
- 4 cups (1 L) shredded red cabbage
- 4 cups (1 L) shredded green cabbage
- 2 large carrots coarsely grated
- 1 yellow, red or green bell pepper julienned
- 1 cup (250 mL) seedless red grapes
- 1 cup (250 mL) seedless green grapes
- 1 cup (250 mL) 35 % cream
- 1/2 cup (125 mL) white vinegar
- 1/3 cup (80 mL) finely chopped parsley
- 2 tbsp (30 mL) whole-grain mustard
- 2 garlic cloves minced
- 3/4 tsp (4 mL) salt
- Pepper to taste
- 1/2 cup (125 mL) pecans halves (optional)
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In a large bowl, toss cabbage, carrots, pepper and grapes together.
In a separate bowl, whisk cream with vinegar, parsley, mustard, garlic, salt and pepper until blended.
Toss cabbage mixture with enough dressing to coat. Stir in pecans.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 71 mg|
|Vitamin A:||59 %|
|Vitamin B6:||13 %|
|Vitamin C:||112 %|