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
- ⅔ 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
- In a very large bowl, combine cabbage, carrots, celery and scallions. Toss to mix.
- 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.
- 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