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Cucumber Coleslaw

4 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Merry Graham

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 27, 2023

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Cucumber Coleslaw

4 reviews
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
Text Ingredients

Directions

  1. In a small bowl, combine the first 12 ingredients. In a large bowl, combine cucumbers, arugula, peas, almonds and cranberries.
  2. 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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