From Paula's Best Dishes Episode: Sweet Tooth
Prep Time: 2 hours 15 min
Two 12-ounce packages broccoli slaw mix
2 cups dried cranberries
1 cup roasted and salted sunflower seeds
1 head cabbage, thinly sliced
1/3 cup red wine vinegar
2 tablespoons vegetable oil
2 tablespoons firmly packed brown sugar
1/2 teaspoon salt
In a large bowl, combine the broccoli slaw mix, dried cranberries, sunflower seeds and cabbage.
In a small bowl, whisk together the vinegar, oil, brown sugar and salt. Add to the broccoli slaw mixture, tossing gently to coat. Cover and refrigerate up to 2 hours before serving.
Recipe Courtesy of Paula Deen