Vegetable Slaw Recipe
Vegetable Slaw Recipe photo by Taste of Home

Vegetable Slaw Recipe

Publisher Photo
We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 3 cups shredded cabbage
  • 5 plum tomatoes, seeded and chopped
  • 1 cup fresh broccoli florets, cut into small pieces
  • 1 cup fresh cauliflowerets, cut into small pieces
  • 1/2 cup chopped red onion
  • 1/2 cup fat-free sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 84 calories, 5 g fat (1 g saturated fat), 7 mg cholesterol, 402 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Directions

  1. In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion.
  2. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled. Yield: 6 servings.
Originally published as Vegetable Slaw in Light & Tasty December/January 2004, p31

Nutritional Facts

3/4 cup equals 84 calories, 5 g fat (1 g saturated fat), 7 mg cholesterol, 402 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Reviews for Vegetable Slaw

AVERAGE RATING
   (4)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Jul. 6, 2010

"This was nice and crunchy. I like the addition of all the extra veggies to the cabbage. I also like that it uses less mayo. The only problem I had was that the leftovers weren't as good. But, I would def. make again."

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