Broccoli Cauliflower Coleslaw Recipe

4.5 2 9
Broccoli Cauliflower Coleslaw Recipe
Broccoli Cauliflower Coleslaw Recipe photo by Taste of Home
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Broccoli Cauliflower Coleslaw Recipe

Read Reviews
4.5 2 9
Publisher Photo
“Most slaw has too much sugar and fat for us, so I came up with this lighter alternative,” relates Becca Brasfield of Burns, Tennessee. “Everyone says it’s the best slaw they’ve ever had.” The refreshing side is ready in a dash and can chill until noontime.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 cups shredded cabbage
  • 1-1/2 cups shredded carrots
  • 1 cup chopped red onion
  • 2 cups fresh cauliflowerets
  • 2 cups fresh broccoli florets
  • DRESSING:
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup packed brown sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon Worcestershire sauce

Directions

In a large bowl, combine the cabbage, carrots, onion, cauliflower and broccoli. In a small bowl, whisk the dressing ingredients. Add to coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving. Yield: 10 servings.
Originally published as Broccoli Cauliflower Coleslaw in Light & Tasty August/September 2006, p27

Nutritional Facts

3/4 cup: 83 calories, 3g fat (0 saturated fat), 1mg cholesterol, 242mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 3 cups shredded cabbage
  • 1-1/2 cups shredded carrots
  • 1 cup chopped red onion
  • 2 cups fresh cauliflowerets
  • 2 cups fresh broccoli florets
  • DRESSING:
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup packed brown sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon Worcestershire sauce
  1. In a large bowl, combine the cabbage, carrots, onion, cauliflower and broccoli. In a small bowl, whisk the dressing ingredients. Add to coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving. Yield: 10 servings.
Originally published as Broccoli Cauliflower Coleslaw in Light & Tasty August/September 2006, p27

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Reviews forBroccoli Cauliflower Coleslaw

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Donalee2 User ID: 1654265 157078
Reviewed Nov. 19, 2011

"I HAVEN'T MADE THIS YET BUT WHAT IS WHEY-LOW GOLD. IS IT A BROWN SUGAR SUBSTITUTE? I HAVE NEVER HEARD OF IT."

MY REVIEW
sdipiazza User ID: 2106899 62795
Reviewed Jun. 21, 2011

"I cut the recipe in half, used reduced fat mayo with olive oil, eliminated the canola oil, used Whey-low gold instead of brown sugar. Delicious."

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