Vegetable Slaw Recipes

VEGETABLE SLAW

Vegetable Slaw image

We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups shredded cabbage
5 plum tomatoes, seeded and chopped
1 cup fresh broccoli florets, cut into small pieces
1 cup fresh cauliflowerets, cut into small pieces
1/2 cup chopped red onion
1/2 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tablespoon cider vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

LOW-FAT VEGETABLE SLAW

Low-Fat Vegetable Slaw image

This pretty combination of fresh veggies is low fat and to enhance the flavors, it can be made at least an hour before serving. For extra color, half-cup portions of squash and red and green pepper can be added.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 small head cabbage (1-1/2 pounds), shredded
1 cup shredded carrots
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup chopped celery
1/2 cup cherry tomatoes, halved
1/2 cup chopped peeled cucumber
DRESSING:
6 tablespoons olive oil
3 tablespoons cider vinegar
4-1/2 teaspoons Dijon mustard
1-1/4 teaspoons garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup minced fresh parsley

Steps:

In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 219mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

VEGETABLE COLESLAW

Vegetable Coleslaw image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

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