Low-Fat Vegetable Slaw Recipe

Low-Fat Vegetable Slaw Recipe
Low-Fat Vegetable Slaw Recipe photo by Taste of Home
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Low-Fat Vegetable Slaw Recipe

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This pretty combination of fresh veggies is low fat and to enhance the flavors, it can be made at least an hour before serving. For extra color, half-cup portions of squash and red and green pepper can be added.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 small head cabbage (1-1/2 pounds), shredded
  • 1 cup shredded carrots
  • 1/2 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/2 cup chopped celery
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup chopped peeled cucumber
  • DRESSING:
  • 6 tablespoons olive oil
  • 3 tablespoons cider vinegar
  • 4-1/2 teaspoons Dijon mustard
  • 1-1/4 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup minced fresh parsley

Directions

In a large bowl, combine the first seven ingredients.
In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving. Yield: 12 servings.
Originally published as Vegetable Slaw in Reminisce December/January 2009, p50

Nutritional Facts

2/3 cup: 88 calories, 7g fat (1g saturated fat), 0 cholesterol, 219mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 1 small head cabbage (1-1/2 pounds), shredded
  • 1 cup shredded carrots
  • 1/2 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/2 cup chopped celery
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup chopped peeled cucumber
  • DRESSING:
  • 6 tablespoons olive oil
  • 3 tablespoons cider vinegar
  • 4-1/2 teaspoons Dijon mustard
  • 1-1/4 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup minced fresh parsley
  1. In a large bowl, combine the first seven ingredients.
  2. In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving. Yield: 12 servings.
Originally published as Vegetable Slaw in Reminisce December/January 2009, p50

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