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This broccoli slaw is a light version of a coleslaw because it doesn’t have a heavy mayonnaise dressing–but it’s still delicious! Best if refrigerated overnight.
Ingredients
- 1 (10 ounce) package shredded purple cabbage
- 1 (10 ounce) package broccoli coleslaw mix
- 1 (8 ounce) container grape tomatoes, halved
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- ½ teaspoon white sugar
- ¼ teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 3 scallions, sliced
- ¼ cup dried cranberries
- ¼ cup sliced almonds
Directions
Step 1
Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
Step 2
Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 149 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 4% |
| Sodium212mg | 9% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber5g | 19% |
| Total Sugars10g | |
| Protein4g | |
| Vitamin C53mg | 267% |
| Calcium59mg | 5% |
| Iron1mg | 6% |
| Potassium367mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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