Carrot Slaw recipe
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- 2 cups thinly shredded purple cabbage 1 (10 ounce) bag shredded carrots ¾ cup dried cranberries ½ medium onion, thinly sliced 2 tablespoons chopped fresh parsley, or to taste ½ (8 ounce) bottle balsamic vinaigrette salad dressing 1 teaspoon lemon juice, or to taste ¼ cup salted sunflower seeds ½ cup crumbled blue cheese, or to taste
Nutrition Info
- 263.5 caloriescarbohydrate: 32.8 gcholesterol: 12.7 mgfat: 14.1 gfiber: 4.1 gprotein: 5 gsaturatedFat: 4.2 gservingSize: -sodium: 645.4 mgsugar: 21 gtransFat: : -unsaturatedFat: : -
Directions Carrot Slaw
Directions
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Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.