Orange Slaw
Yield
6 servingsPrep
10 minCook
0 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
oranges
|
*
|
| 1 | small |
cabbage
|
*
|
| ¼ | small |
onions
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
mayonnaise
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
oranges
|
*
|
| 1 | small |
cabbage
|
*
|
| 0.3 | small |
onions
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
mayonnaise
|
|
| 15 | ml |
lemon juice
fresh |
|
Directions
Peel oranges and cut into bite-size pieces.
Shred cabbage, using long blade on grater or cut finely with sharp knife.
Chop onion finely.
Place oranges, cabbage and onion in large serving bowl.
Mix together mayonnaise, lemon juice, sugar and salt.
Pour over slaw and mix lightly.
Cover and refrigerate 20 to 30 minutes before serving.
