Ingredients

  • 1 large head savoy cabbage, shredded
  • 2 carrots, peeled and grated
  • 2 stalks celery, finely sliced
  • 4 scallions, finely sliced into rings
  • 1 cup mayonnaise
  • ¼ cup buttermilk
  • 2 tablespoons honey
  • 2 teaspoons good-quality white wine vinegar
  • Salt and freshly ground black pepper
  • cup finely chopped pecans
  • ½ cup dried cranberries
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      323 calories; 29 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 2 grams protein; 11 milligrams cholesterol; 205 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings

Preparation

  1. In a very large bowl, combine cabbage, carrots, celery and scallions. Toss to mix.
  2. In a small bowl, combine mayonnaise, buttermilk, honey and vinegar. Whisk until smooth. Pour over slaw, and toss until vegetables are well coated with dressing.
  3. Season with salt and pepper to taste. Add pecans and cranberries, and toss again until evenly distributed. Cover, and refrigerate until serving.

15 minutes

Dining and Cooking