Healthy Colorful Coleslaw Recipe

5 1
Healthy Colorful Coleslaw Recipe
Healthy Colorful Coleslaw Recipe photo by Taste of Home
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Healthy Colorful Coleslaw Recipe

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5 1
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Every time I prepare this colorful salad, I adjust the ingredients a bit. This version tastes the best with the fewest calories. -Jeanette Jones of Muncie, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 5 cups shredded cabbage
  • 1 each medium green, sweet red and yellow pepper, julienned
  • 2 cups julienned carrots
  • 6 green onions, thinly sliced
  • DRESSING:
  • 2/3 cup rice vinegar
  • 1/4 cup olive oil
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1/4 cup reduced-fat creamy peanut butter
  • 1 teaspoon salt
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon pepper

Directions

In a large bowl, combine the cabbage, peppers, carrots and onions. In a blender, combine the dressing ingredients; cover and process until smooth. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Toss; serve with a slotted spoon. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Colorful Coleslaw in Light & Tasty August/September 2005, p33

Nutritional Facts

2/3 cup: 153 calories, 10g fat (1g saturated fat), 0 cholesterol, 362mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 4g protein.

  • 5 cups shredded cabbage
  • 1 each medium green, sweet red and yellow pepper, julienned
  • 2 cups julienned carrots
  • 6 green onions, thinly sliced
  • DRESSING:
  • 2/3 cup rice vinegar
  • 1/4 cup olive oil
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1/4 cup reduced-fat creamy peanut butter
  • 1 teaspoon salt
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon pepper
  1. In a large bowl, combine the cabbage, peppers, carrots and onions. In a blender, combine the dressing ingredients; cover and process until smooth. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Toss; serve with a slotted spoon. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Colorful Coleslaw in Light & Tasty August/September 2005, p33

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