Peanutty Cabbage-Apple Slaw with Raisins

Yield: 8 servings (serving size: about 1 cup))
Source: Cooking Light, March 2005
CL Comments: A small amount of roasted peanut oil gives this slaw a big hit of flavor with a minimum of fat. Any nut oil will work.
Comments from a cook in PA: This was great! I had the roasted peanut oil (sooo flavorful) on hand from that awesome Peanut Chicken Soba Salad and was glad to have a reason to use it again. This is a great slaw. my husband loved it; will definitely make it again.


1/3 cup white balsamic or cider vinegar
1/4 cup packed brown sugar
1 1/2 tablespoons roasted peanut oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
3 cups coarsely chopped Granny Smith apple
1/2 cup golden seedless raisins
1 (16-ounce) package cabbage-and-carrot coleslaw


  1. Combine first 5 ingredients, stirring with a whisk until sugar dissolves.
  2. Combine apple, raisins, and coleslaw. Drizzle with vinaigrette; toss well to combine. Chill for up to 3 hours.


Healthy Units: 2 per serving
CALORIES 128 (20% from fat); FAT 2.9g (satfat 0.5g, monofat 1.2g, polyfat 0.9g); PROTEIN 1.2g; CARBOHYDRATE 26.7g; FIBER 3.1g; CHOLESTEROL 0.0mg; IRON 0.8mg; SODIUM 167mg; CALCIUM 40mg

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