Vinaigrette Coleslaw

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Makes: 6 servings
Serving size: 3/4cup
Yield: 6 side dish servings
Prep: 20 mins Chill: 2 hrs to 24 hrs
  • make this recipe
  • user reviews (1)
Vinaigrette Coleslaw
Ingredients
  • 3
    tablespoons cider vinegar
  • 2
    tablespoons sugar
  • 2
    tablespoons salad oil
  • 1/2
    teaspoon celery or caraway seeds (optional)
  • 1/4
    teaspoon dry mustard
  • 1/4
    teaspoon salt
  • 1/8 - 1/4
    teaspoon black pepper
  • 4
    cups shredded green and/or red cabbage
  • 1
    cup shredded carrots (2 medium)
  • 1/4
    cup thinly sliced green onions (2)
Directions

1. For vinaigrette, in a screw-top jar combine vinegar, sugar, oil, caraway seeds (if desired), mustard, salt, and pepper. Cover and shake well. In a large bowl combine cabbage, carrots, and green onions. Pour vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill 2 to 24 hours.

2. Makes 6 side-dish servings.

From the Test Kitchen
  • Tip For easier salad:Use 5 cups packaged coleslaw mix for the cabbage and carrots.
Nutrition Facts (Vinaigrette Coleslaw)
  • Servings Per Recipe 6,
  • Calories 78,
  • Protein (gm) 1,
  • Carbohydrate (gm) 9,
  • Fat, total (gm) 5,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 2,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 7,
  • Vitamin A (IU) 2478,
  • Vitamin C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 28,
  • Sodium (mg) 120,
  • Potassium (mg) 200,
  • Calcium (DV %) 30,
  • Iron (DV %) 1,
  • Vegetables () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)
4217020204
liesl19 wrote:

This is an absolutely wonderful light summer coleslaw. I've made it so many times I can do it by heart now. It's a must salad for picnics and outings because it does not utilize mayonaise. I had to reprint to share with someone as my printout from 2002 is so stained it's barely ledgible now.

9/14/2011 04:58:47 PM Report Abuse

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