Sweet and Sour Poppy Seed Coleslaw or Cole Slaw
Recipe: #8776
March 28, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, Peppers, One-Pot Meal, Brunch, Christmas, Easter, July 4th, Labor Day, Picnic, Potluck, Sunday Dinner, Thanksgiving, Diabetic, Gluten-Free Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Sugar Substitute, Kosher Dairy, more
"You can use packaged coleslaw in this although I like my poppy seed slaw a little heavier on the carrot, so if I did that, I might add in an extra grated carrot or two. You can shred all your veggies in the food processor and have all this put together in less than 10 minutes. Refrigerate several hours before seving for best flavor. No mayo makes this great for picnics and outdoor potlucks."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (240.6 g)
- Calories 247.5
- Total Fat - 14.6 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 30.6 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 4.9 g
- Sugars - 24.3 g
- Protein - 2.7 g
- Calcium - 99 mg
- Iron - 1.2 mg
- Vitamin C - 72.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Shred vegetables by hand or in the food processor (Quick!).
Step 2
Toss veggies in a salad bowl.
Step 3
Mix ingredients for dressing, adding the oil last and adding that slowly, whisking all the time (keeps it mixed better).
Step 4
Toss dressing with slaw and refrigerate a few hours before serving.
Tips
No special items needed.
10 Reviews
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