Shrimp and Oyster Stuffing
Serves 10
Cooks in 1 hour and 0 minutes
recipe
Swan Coach House Veggie Slaw
41
Serves: 20
Hands On Time:
Total Time:
Ingredients
1 (16-ounce) bag shredded cabbage
5 large carrots, julienned (or 1 10-ounce package matchstick carrots)
5 large yellow squash, julienned
5 large zucchini, julienned
1 thinly sliced large red onion
1/2 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 1/2 cups olive oil
Instructions
In a very large bowl, combine cabbage, carrots, squash, zucchini and red onion. Set aside.
In a blender, combine vinegar, honey and mustard. Add oil and mix until emulsified (you can also use wire whisk). Toss slaw with vinaigrette to coat and serve immediately.
Nutrition
Per serving: 181 calories (percent of calories from fat, 78), 2 grams protein, 9 grams carbohydrates, 3 grams fiber, 17 grams fat, no cholesterol, 23 milligrams sodium.
About the recipe
This crunchy side dish can be made in a snap, with a simple yet flavorful vinaigrette and lots of crowd-pleasing veggies.
Use a mandoline, a type of hand slicer, to julienne the vegetables. You can also cut them by hand into matchstick pieces or use the large shredder blade on a food processor. When cutting the zucchini and squash, use only the outside portions, not the seeds.
Recipe courtesy of Swan Coach House in Atlanta, Ga.
