Simple Cabbage Slaw Recipe
When I was growing up, my father would make this salad as part of our Sunday dinner. Now I carry on the tradition with my own family. —Sandra Lampe, Muscatine, Iowa
- 4 cups coleslaw mix
- 1 medium sweet red or green pepper, finely chopped
- 5 tablespoons sugar
- 5 tablespoons cider vinegar
- 1/4 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. In a large bowl, combine all ingredients and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Yield: 6 servings.
1 serving (1 cup) equals 59 calories, trace fat (trace saturated fat), 0 cholesterol, 110 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.
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