Chunky Veggie Slaw Recipe

5 4 4
Chunky Veggie Slaw Recipe
Chunky Veggie Slaw Recipe photo by Taste of Home
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Chunky Veggie Slaw Recipe

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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
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 small head cabbage, chopped
  • 6 cups 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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chunky Veggie Slaw in Taste of Home April/May 2013

Nutritional Facts

1 cup: 125 calories, 9g fat (1g saturated fat), 4mg cholesterol, 189mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

  • 1 small head cabbage, chopped
  • 6 cups 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
  1. 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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chunky Veggie Slaw in Taste of Home April/May 2013

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Reviews forChunky Veggie Slaw

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evadarlene User ID: 1505385 232558
Reviewed Sep. 9, 2015

"Made this recipe for a gathering this weekend. Will make again, its delicious!! The longer it sets the better it gets."

MY REVIEW
Savvy in the Rockies User ID: 5927577 133017
Reviewed May. 31, 2014

"Used small red and yellow peppers rather than green pepper. Took this slaw to outdoor barbecue picnic- another season to repeat 'again and again'!! Thanks!"

MY REVIEW
Mrs_Lucci_N_FL User ID: 594513 196370
Reviewed Dec. 5, 2013

"Will never make cole slaw any other way. This is delicious."

MY REVIEW
asneib01 User ID: 3355219 184518
Reviewed May. 29, 2013

"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!"

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