I created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I'd try to use it over julienned cucumbers to make this refreshing slaw. It's a nice way to round out a brunch or picnic. —Merry Graham, Newhall, California

Cucumber Coleslaw

Peppers (Hot)
Cucumber Coleslaw
Prep Time
30 min
Yield
8 servings
Ingredients
- 1/3 cup olive oil
- 1/4 cup sparkling or dry white wine
- 1 tablespoon minced fresh basil
- 1 tablespoon Key lime juice
- 1 serrano pepper, seeded and minced
- 1-1/2 teaspoons minced fresh mint
- 1-1/2 teaspoons molasses
- 1 teaspoon sugar
- 1 garlic clove, minced
- 3/4 teaspoon salt
- 3/4 teaspoon grated lime zest
- 1/2 teaspoon pepper
- COLESLAW:
- 3 English cucumbers, julienned
- 2 cups fresh arugula or baby spinach, coarsely chopped
- 1 cup fresh snow peas, cut into 1/2-inch pieces
- 1/2 cup sliced almonds, toasted
- 1 cup dried cranberries
Directions
- In a small bowl, combine the first 12 ingredients. In a large bowl, combine cucumbers, arugula, peas, almonds and cranberries.
- Just before serving, pour dressing over salad; toss to coat.
Nutrition Facts
3/4 cup: 178 calories, 12g fat (2g saturated fat), 0 cholesterol, 227mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.
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