Read reviews (1)
Rate recipe
The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. — Nicholas King, Duluth, Minnesota
This recipe is:
Quick
Diabetic Friendly
Subscriber Exclusive
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013