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.
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3/4 cup sugar
3/4 cup canola oil
1 cup vinegar
1 teaspoon salt
3/4 teaspoon dry mustard
1 teaspoon celery seed
3/4 cup fresh orange sections (approximately 2 oranges)
1 cup red grapes, halved
16 ounces coleslaw mix
1/4 cup red onion, diced
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.
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.
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