Chunky Veggie Slaw Recipe

Chunky Veggie Slaw Recipe photo by Taste of Home

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The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. — Nicholas King, Duluth, Minnesota

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Diabetic Friendly

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Chunky Veggie Slaw Recipe

Prep/Total Time: 25 min.

Yield: 14 Servings

25 25

Ingredients

1 small head cabbage, chopped
6 cups (1-1/2 pounds) fresh broccoli florets
1 medium cucumber, chopped
2 celery ribs, sliced
12 fresh sugar snap peas, halved
1 small green pepper, chopped
3/4 cup buttermilk
1/2 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 cup chopped walnuts, toasted
2 green onions, thinly sliced

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers. Yield: 14 servings (1 cup each).

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts 1 cup equals 125 calories, 9 g fat (1 g saturated fat), 4 mg cholesterol, 189 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

Originally published as Chunky Veggie Slaw in Taste of Home April/May 2013

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Chunky Veggie Slaw

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Reviewed on May. 29, 2013 by asneib01

This is the only slaw, of any kind, my husband will eat. We love the crunch and the dressing isn't overbearing. Will be including this side to our holiday meals!