Pickled Beet Coleslaw
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #360
October 09, 2011
Categories: Condiments, Dinner, Lunch, Salads, Side Dishes, Vegetables, Beet, Cabbage, Onions, Peppers, North American, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Baby Shower, Entertaining, Mother's Day, Thanksgiving, Heart Healthy, Low Fat, Vegetarian more
"Tangy flavourful and a little bit pink !! makes for a pretty presentation. "
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (147.9 g)
- Calories 87.5
- Total Fat - 3.5 g
- Saturated Fat - 0.5 g
- Cholesterol - 5.7 mg
- Sodium - 291.5 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 2.4 g
- Sugars - 7.2 g
- Protein - 1.3 g
- Calcium - 17.6 mg
- Iron - 0.6 mg
- Vitamin C - 39.7 mg
- Thiamin - 0 mg
Step 1
Place the first 4 ingredients in a bowl and mix well.
Step 2
In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
Step 3
Refrigerate at least half an hour before serving
Tips & Variations
No special items needed.
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