Apricot slaw
by
admin
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last modified
Sep 30, 2008 11:54 PM
This yummy salad has nice sweet and sour flavours, and the textures – crunchy cabbage, soft apricots and meaty walnuts – create lovely contrasts.
Instructions
Soak the apricots in water for half an hour, then slice.
Mix the dressing ingredients together and whisk to combine.
Shred the cabbage very finely, then combine all ingredients together and mix well. Add dressing just before serving.
Denise Hunt
- Recipe by:
- Healthy Food Guide reader recipe
- Photography:
- Joanna Wickham
First published January 2006
Recipe Information
Portions: 4
Time to make: 40 minutes
- Dairy-free
- Vegetarian
Ingredients
- 10 dried apricots
- 1/2 orange
- 2 spring onions
- 2 cups shredded cabbage
- mint 1 tablespoon, chopped
- 1 tablespoon chopped parsley
- 1/4 cup walnuts, chopped
- Dressing:
- 2 tablespoons oil (olive oil is best)
- 1 tablespoon lemon juice
- 1 tablespoon castor sugar
- 1/2 teaspoon salt or garlic salt
- 1/4 teaspoon black pepper
- 1 teaspoon lite cream
Nutrition Information
| per serve | |
|---|---|
| Energy |
805
kJ
(194 Cals) |
| Protein | 3.0g |
| Fat - saturated |
14.3g
2.2g |
| Carbohydrates - sugars |
12.8g
12.3g |
| Dietary Fibre | 2.1g |
| Sodium | 300mg |
| Calcium | 50mg |
| Iron | 1.0mg |
| * NS: Not specified | |
HFG Tip
DENISE SAYS: “I have been making this coleslaw recipe for years so don’t know where it originated from. I only know it is always very popular at Christmas and at barbecues.”
