Vinaigrette Coleslaw Recipe

5 2 2
Vinaigrette Coleslaw Recipe
Vinaigrette Coleslaw Recipe photo by Taste of Home
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Vinaigrette Coleslaw Recipe

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5 2 2
Publisher Photo
"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/2 cups shredded cabbage
  • 2 tablespoons chopped sweet red pepper
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon chopped green onion
  • 3 tablespoons cider vinegar
  • 1 tablespoon water
  • 1-1/2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon garlic salt

Directions

In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon. Yield: 2 servings.
Originally published as Vinaigrette Coleslaw in Cooking for 2 Spring 2006, p49

Nutritional Facts

3/4 cup: 57 calories, 3g fat (0 saturated fat), 0 cholesterol, 188mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.

  • 1-1/2 cups shredded cabbage
  • 2 tablespoons chopped sweet red pepper
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon chopped green onion
  • 3 tablespoons cider vinegar
  • 1 tablespoon water
  • 1-1/2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon garlic salt
  1. In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon. Yield: 2 servings.
Originally published as Vinaigrette Coleslaw in Cooking for 2 Spring 2006, p49

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Reviews forVinaigrette Coleslaw

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MY REVIEW
sjploss User ID: 2250034 241219
Reviewed Jan. 6, 2016

"Just made this recipe to go with barbecue chicken sandwiches and it tastes great, very tangy! I added one grated carrot for color and a little extra flavor. Thank you for sharing this recipe!"

MY REVIEW
Markwm User ID: 7295240 136350
Reviewed Jun. 8, 2013

"This slaw is Great with BBQ, chicken, or on a hamburger or hotdog it is really that good. I love the vinaigrette flavor, I added some celery seed to it. My mouth waters just thinking about it...... Thank You for sharing this recipe Mrs. Glaab"

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