Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Red and Green Coleslaw with Apricots and




Source of Recipe


America's Everyday Diabetes Cookbook


List of Ingredients




Salad:
- 3 cups thinly sliced green cabbage
- 3 cups thinly sliced red cabbage
- 1-1/2 cups thinly sliced red bell peppers
- 1 cup chopped dried apricots
- 1 cup canned corn kernels, drained
- 1 cup thinly sliced fennel
- 1/2 cup chopped green onions
- 1/4 cup toasted slivered almonds
- 2 tablespoons toasted sesame seeds

Dressing:
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1-1/2 teaspoons minced garlic



Recipe



Salad: In a large bowl, combine green cabbage, red cabbage, red
peppers, apricots, corn, fennel, green onions, almonds and sesame seeds.
Dressing: In a small bowl, whisk together vinegar, oil and garlic. Pour
dressing over salad; toss to coat.