Crunchy Coleslaw

As mentioned in the previous post, my niece Heidi and her husband Mark are here visiting this weekend from Idaho and Heidi’s sister Amber and her husband Taylor and their little boy Noah are coming over for a big family dinner today.  I was hoping for warm weather so that we could eat out on the deck but the forecast said it was going to be rainy and cold although right now it looks sunny out so I guess we’ll see how it goes.  We’re having pulled pork over rice or on buns (recipe already on blog),  chips, watermelon and this coleslaw which smells divine!  I think the recipe came from an “All You” magazine but I’m not positive.


2/3 cup olive oil

1/3 cup red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 medium shallot, finely chopped (about 2 tablespoons)

1 clove garlic, minced

salt and pepper


3/4 head green cabbage, shredded (about 5 cups)

1 large carrot, shredded (about 1 1/2 cups)

1 bulb fennel, finely shredded (about 1 cup) (couldn’t find fennel at the grocery store)

1/2 jicama, cut into thin strips (about 1 cup)

1 cup snow peas, thinly sliced lengthwise

1 medium Granny Smith apple, cored and cut into thin strips (about 1 cup)

1  Make dressing:  Whisk together all dressing ingredients and season with salt and pepper.

2  In a large bowl, toss together all slaw ingredients.  Pour dressing over and mix well.  Cover and chill for at least 3 hours before serving.

Serves 8, each serving = 215 calories

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