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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 KitchenFor easier salad:
- Use 5 cups packaged coleslaw mix for the cabbage and carrots.
Nutrition Facts
(Vinaigrette Coleslaw)
- Servings Per Recipe 6,
- cal. (kcal) 78,
- Fat, total (g) 5,
- sat. fat (g) 1,
- carb. (g) 9,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 7,
- pro. (g) 1,
- vit. A (IU) 2478,
- vit. 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 (mg) 30,
- iron (mg) 1,
- Vegetables () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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