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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Vinaigrette Coleslaw

Makes: 6 servings
Serving size: 3/4cup Yield: 6 side dish servings
Prep 20 mins Chill 2 hrs to 24 hrs
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 (g) 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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