Photo: Broccoli and Red Cabbage Slaw Recipe
Ingredients
- Two 12-ounce packages broccoli slaw mix
- 2 cups dried cranberries
- 1 cup roasted and salted sunflower seeds
- 1 head cabbage, thinly sliced
- 1/3 cup red wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons firmly packed brown sugar
- 1/2 teaspoon salt
Directions
In a large bowl, combine the broccoli slaw mix, dried cranberries, sunflower seeds and cabbage.
In a small bowl, whisk together the vinegar, oil, brown sugar and salt. Add to the broccoli slaw mixture, tossing gently to coat. Cover and refrigerate up to 2 hours before serving.
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By mbrat
on August 28, 2012
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I prepared this recipe for 5 people. The recipe says it serves 4 people. Obviously, when you consider the ingredients, it serves about 20 people. I prepared half of the vegetables and all of the other ingredients, however, there was just enough dressing for the vegetables that I prepared. With only half the vegetables and all of the dressing, cranberries, and sunflower seeds, it made enough for at least 10 people. I finally threw it out after a couple of days.
By Chef #602947
Punta Gorda, FL...
on November 24, 2011
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I just made this recipe for the first time to take to a Thanksgiving dinner that some friends in Punta Gorda, Florida are hosting. It was very easy to make and I love the flavor. After letting it sit overnight, I decided to make some more dressing and set it along side the salad at dinner time. Some people might like a stronger flavor than others. I don't think I've ever made a recipe of Paula Deen's that wasn't really good! Since there will be 22 people at this dinner, I was pretty sure Paula would be a safe bet!!
Lynn from the Sunshine State
By cpalmatier_537828
Dacula, GA
on October 26, 2011
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Good solid recipe that went well with the pork. I did substitute pumpkin seeds for sunflower.
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