Confetti Broccoli Slaw Recipe

5 1 2
Confetti Broccoli Slaw Recipe
Confetti Broccoli Slaw Recipe photo by Taste of Home
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Confetti Broccoli Slaw Recipe

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5 1 2
Publisher Photo
With its flavorful dressing and flecks of tomato and green pepper, this pretty coleslaw is great for a variety of summertime meals. Instead of purchasing the broccoli coleslaw mix, you can use broccoli stalks—just peel them, then shred in a food processor. You’ll want about 3 cups for this recipe.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (12 ounces) broccoli coleslaw mix
  • 1 medium green pepper, chopped
  • 1 medium tomato, seeded and chopped
  • 1 small onion, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon vegetable oil
  • 1-1/2 teaspoons prepared mustard
  • 1 teaspoon lemon juice
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • Dash garlic powder
  • Dash hot pepper sauce

Directions

In a large bowl, combine the coleslaw mix, green pepper, tomato, onion, salt and pepper. In a blender or food processor, combine the dressing ingredients; cover and process until blended. Pour over coleslaw and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.
Originally published as Confetti Broccoli Slaw in Country June/July 2006, p49

Nutritional Facts

3/4 cup: 236 calories, 17g fat (2g saturated fat), 7mg cholesterol, 426mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 2g protein.

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  • 1 package (12 ounces) broccoli coleslaw mix
  • 1 medium green pepper, chopped
  • 1 medium tomato, seeded and chopped
  • 1 small onion, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon vegetable oil
  • 1-1/2 teaspoons prepared mustard
  • 1 teaspoon lemon juice
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • Dash garlic powder
  • Dash hot pepper sauce
  1. In a large bowl, combine the coleslaw mix, green pepper, tomato, onion, salt and pepper. In a blender or food processor, combine the dressing ingredients; cover and process until blended. Pour over coleslaw and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.
Originally published as Confetti Broccoli Slaw in Country June/July 2006, p49

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gunslinger User ID: 544392 282885
Reviewed Jan. 29, 2018

"So delicious! I had never made broccoli slaw using a mayo based dressing but it was very tasty! I used grape tomatoes sliced instead of seeding a tomato. I will be making this on a regular basis!"

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