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Fruit Slaw with Vinegar and Oil Dressing Recipe

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Sweet and spicy, the fruit adds a fresh touch to this cabbage slaw salad.
Servings:
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Ingredients
  • DRESSING
  • 3/4 cup sugar
  • 3/4 cup canola oil
  • 1 cup vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon dry mustard
  • 1 teaspoon celery seed
  • SALAD
  • 3/4 cup fresh orange sections (approximately 2 oranges)
  • 1 cup red grapes, halved
  • 16 ounces coleslaw mix
  • 1/4 cup red onion, diced
Container: Salad bowl
Directions
PREP
10 mins
COOK
5 mins
READY IN
15 mins
DRESSING - Makes approximately 2 cups
  • In a heavy, small sauce pan, combine sugar, oil, sugar, vinegar, dry mustard, and celery seed.
  • On stovetop at a medium heat setting, bring to a boil, stirring occasionally until sugar is dissolved.
  • Remove from heat and cool slightly. Add salt to taste.
  • Allow dressing to cool completely. If made a day ahead, refrigerate until serving. Prior to serving, let dressing warm to room temperature.

    SALAD
  • In a salad bowl, combine coleslaw, red onion, grapes, and oranges.
  • Pour approximately 1 cup of dressing and serve. Add more dressing if desired. Remaining dressing can be kept refrigerated for 3 to 4 days.
    • Sweet and spicy, the fruit adds a fresh touch to this cabbage slaw salad.
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