Quick Broccoli Slaw Recipe

5 2 4
Quick Broccoli Slaw Recipe
Quick Broccoli Slaw Recipe photo by Taste of Home
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Quick Broccoli Slaw Recipe

Read Reviews
5 2 4
Publisher Photo
I first made this unusual salad for my husband's lunch. It takes just 5-10 minutes to put together from start to finish. The crunchy blend of ingredients has a nice zip! --Betty Kleberger of Florissant, Missouri
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 4 cups broccoli coleslaw mix
  • 1 can (11 ounces) Mexicorn, drained
  • 1/2 cup salsa
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 3 tablespoons cider vinegar

Directions

In a bowl, combine the coleslaw mix, corn and salsa. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Gradually whisk in vinegar. Pour over coleslaw mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Yield: 6 servings.
Originally published as Broccoli Slaw in Light & Tasty August/September 2004, p27

Nutritional Facts

3/4 cup: 87 calories, 2g fat (0 saturated fat), 2mg cholesterol, 620mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 4 cups broccoli coleslaw mix
  • 1 can (11 ounces) Mexicorn, drained
  • 1/2 cup salsa
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 3 tablespoons cider vinegar
  1. In a bowl, combine the coleslaw mix, corn and salsa. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Gradually whisk in vinegar. Pour over coleslaw mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Yield: 6 servings.
Originally published as Broccoli Slaw in Light & Tasty August/September 2004, p27

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Reviews forQuick Broccoli Slaw

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MY REVIEW
wmssquad User ID: 2540812 137975
Reviewed Mar. 20, 2013

"I made this on the fly for a potluck at work today. The market was charging an arm and a leg for a tiny can of Mexicorn, so I opted for Chuck wagon-style frozen corn, which worked just fine. The salad is a tasty combination, with more flavors than the standard broccoli slaw."

MY REVIEW
Zafira Fauxhall User ID: 4054064 87153
Reviewed Apr. 23, 2010

"I've made this several time, but I substitute black beans for the Mexicorn and I add a little chopped clinantro to really give it some zip!... tastes great, the family loves it!"

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