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

This recipe is:

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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