Cardinal grape coleslaw - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Thinly sliced green cabbage |
| ½ | pounds | Cardinal grapes, halved & seeded (or use another red grape variety) |
| 1 | cup | Sliced celery |
| 2 | tablespoons | Chopped fresh chives |
| ⅔ | cup | Low-calorie mayonnaise |
| ⅓ | cup | Thawed frozen white grape-juice concentrate |
| 1 | tablespoon | White-wine vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
Directions
1. In large bowl, lightly toss cabbage grapes, celery, and chives. In small bowl, with wire whisk, combine mayonnaise, undiluted grape-juice concentrate, vinegar, salt, and pepper.
2. Stir mayonnaise mixture into cabbage mixture; toss and transfer to serving bowl or dish.
Country Living/May/91 Scanned & edited by Di Pahl & <gg>