Crunchy Coleslaw
Recipe: #27134
August 03, 2017
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, July 4th, Labor Day, Picnic, Potluck Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A great salad for BBQs and picnics. Very crunchy and easy to make."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (165.1 g)
- Calories 131.8
- Total Fat - 9.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 224.2 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 3.4 g
- Sugars - 7.2 g
- Protein - 1.7 g
- Calcium - 46.5 mg
- Iron - 0.6 mg
- Vitamin C - 50.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place shredded cabbage in large bowl, add ice and enough water to cover, refrigerate for 1 hour.
Step 2
Drain and dry cabbage.
Step 3
In Salad bowl, combine cabbage, green pepper, carrot and onion, gently toss.
Step 4
In small bowl, mix remaining ingredients, pour over vegetables and toss well.
Step 5
Cover and refrigerate 2 hours.
Tips
No special items needed.
1 Reviews
You'll Also Love
