*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this tonight as a side dish to go with chicken pot pie and it was pretty good. I did skip the first step of salting the cabbage though and just omitted salt from the dish entirely (salt draws out moisture from the cabbage and then if it sits too long the dressing becomes watery). I halved the recipe as I was only cooking for 3 people and followed the recipe exactly with one exception; I added about 1 tbsp of honey to the dressing mixture. The end result was a very interesting tasting coleslaw and we will likely make it again.
Hooray! This recipe is a keeper! I used half a medium cabbage sliced fine in place of the coleslaw mix and red cabbage. I kept everything else the same and my 2yr old gobbled up a half cup of the mix before it hit the table. It's perfect; sweet tangy crunchy and HEALTHY! Thank you Carolyn!
I LOVED this recipe. I am not afraid of fat so used full fat mayo and sour cream and couldn't have been happier with the outcome. The nice tang of the apples was a real bonus to plain old slaw. Thanks for this great recipe!
Too easy to be so tasty & health-conscious! I made a couple substitutions due to necessity/curiosity. I only had about 1/4 cup mayo so I added a 1/4 c thousand island dressing. It seemed a little bitter so I squeezed/squoze in some honey -- but that was b4 it set up and flavors melded. I wondered about salting the slaw -- thought maybe it was to maintain crispness and color. I need low-sodium so I will omit this step next time. And there WILL BE a next time! Thanks Carolyn!