Because it doesn’t contain mayonnaise, this slaw is a good picnic dish. It keeps well in the refrigerator for several days, so you can make it in advance.
Recipe information
Yield
Serves 7; 1/2 cup per serving
Ingredients
Slaw
10 ounces shredded cabbage (8 to 9 cups)
1/2 cup chopped onion
1/2 large green bell pepper, cut into thin strips and coarsely chopped
1 medium carrot, shredded
Dressing
3 tablespoons sugar
3 tablespoons white vinegar
2 1/2 tablespoons water
1 1/2 tablespoons canola or corn oil
Pepper to taste
Preparation
Step 1
In a large bowl, toss together the slaw ingredients.
Step 2
In a small bowl, whisk together the dressing ingredients. Pour over the slaw. Toss gently to coat. Cover and refrigerate for at least 1 hour before serving so the flavors blend.
Nutrition Information
Step 3
(Per serving)
Step 4
Calories: 70
Step 5
Total fat: 3.0g
Step 6
Saturated: 0.5g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 1.0g
Step 9
Monounsaturated: 2.0g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 16mg
Step 12
Carbohydrates: 11g
Step 13
Fiber: 2g
Step 14
Sugars: 8g
Step 15
Protein: 1g
Step 16
Calcium: 24mg
Step 17
Potassium: 139mg
Dietary Exchanges
Step 18
1 vegetable
Step 19
1/2 other carbohydrate
Step 20
1/2 fat
