Winter Slaw with White Peach Vinaigrette
Course
Dinner
,
Lunch
Cuisine
Casseroles
,
Salads
,
Side Dishes
,
Vegetables
Servings
10
servings
Servings
10
servings
Ingredients
4
cups
red cabbage
thinly sliced or shredded
2
cups
carrots
shredded or julienned
1
cup
fennel
julienned or shaved
1
cup
green apple
peeled and julienned
1
cup
kohlrabi
peeled and julienned
1/2
cup
red onion
thinly sliced
1/2
cup
cilantro
chopped fresh
3
Tbsp
PC Black Label White Peach Condiment
2
Tbsp
PC Black Label Tarragon Prepared Mustard
2
Tbsp
canola oil
1 1/2
tsp
salt
2
Tbsp
pumpkin seeds
toasted
Instructions
Stir together cabbage, carrots, fennel, apple, kohlrabi, onion and cilantro in a large bowl.
Whisk together peach condiment, mustard, oil and salt in another bowl; pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour.
Sprinkle with pumpkin seeds just before serving.
Recipe Notes
PER SERVING: 80 calories, 2 g protein, 4.5 g fat, 10 g carbs, 2 g fibre, 430 mg sodium