Spicy Coleslaw
Recipe: #5758
June 20, 2012
Categories: Salads, Cabbage, One-Pot Meal, Game/Sports Day, Kosher, No Eggs, Vegan, Vegetarian, more
"We love this slaw in the hot weather actually I do also make it in the cooler months, if I have any leftover chicken I mix it in. Instead of peeling and grating carrots, add one package of store bought carrot or broccoli slaw to the cabbage, peppers and green onions"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (310.8 g)
- Calories 153.7
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 1.6 mg
- Sodium - 47.2 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 4.8 g
- Sugars - 22.1 g
- Protein - 4.3 g
- Calcium - 88.1 mg
- Iron - 1.6 mg
- Vitamin C - 106.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine vegetables in a re-sealable bag.
Step 2
In a blender, combine dressing ingredients and blend until smooth. Pour over vegetables. Season with pepper and more salt if needed. Seal bag and turn gently to mix vegetables and dressing.
Step 3
Let stand at room temperature for 1 hour or refrigerate overnight before serving.
Tips
No special items needed.
0 Reviews
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