Holiday Coleslaw with Orange Vinaigrette

Here’s a stunning salad that incorporates the flavors of the season – cranberries, toasted hazelnuts and an orange maple dressing.

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Servings
6
Prep Time
30 min
Duration
30 min

Ingredients

  • 1 Bartlett pear, julienned
  • 1 
golden or red beet, julienned (NOTE: Either color works, but keep in mind that the red variety does stain, so we prefer golden for presentation.)
  • 1/2 
small green cabbage, thinly sliced (about 3 cups)
  • 1/2 red onion, thinly sliced
  • 1/2 cup 
toasted unsalted hazelnuts, chopped
  • 1/3 cup naturally-sweetened dried cranberries
  • 3 tbsp 
chopped fresh 
flat-leaf parsley
  • VINAIGRETTE
  • 1 tbsp 
orange zest + ¼ cup fresh orange juice
  • 1/4 cup 
apple cider vinegar 
(TRY: Bragg Organic Apple Cider Vinegar)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Djion mustard
  • 2 tsp pure maple syrup
  • ¼ tsp 
each sea salt and ground black pepper

Preparation

  1. In a large bowl, combine pear, beet, cabbage and onion.
  2. In a small bowl, whisk together all vinaigrette ingredients. Pour over salad and toss. Top with hazelnuts, cranberries and parsley.

Nutrition Information

  • Serving Size 3/4 cup coleslaw
  • Calories 175
  • Carbohydrate Content 19 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 4 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 120 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g

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