Kale and pickled banana peppers modernize this carrot-cabbage coleslaw recipe. Try it as a side or pile on top of burgers.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For salad: In a large bowl combine cabbages, kale, carrots, banana pepper rings, okra (if desired), green onions, parsley, and chives.

  • For dressing: In a medium bowl whisk together pickling liquid, buttermilk, mayonnaise, vinegar, mustard, sugar, garlic, salt, and black pepper. Toss salad with dressing. Chill, covered, 2 to 24 hours.

Nutrition Facts

97 calories; 7 g total fat; 1 g saturated fat; 4 g polyunsaturated fat; 2 g monounsaturated fat; 5 mg cholesterol; 236 mg sodium. 224 mg potassium; 7 g carbohydrates; 2 g fiber; 3 g sugar; 2 g protein; 0 g trans fatty acid; 3941 IU vitamin a; 41 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 49 mcg folate; 0 mcg vitamin b12; 66 mg calcium; 1 mg iron;

Reviews (1)

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I made this as a side dish for our cookout a couple nights ago. It was a hit! The only reason I had any left over is that it was just the 5 of us and it serves more. My husband just said to me as he was dishing up the last of the slaw..."This is the BEST coleslaw you have ever made. Don't lose the recipe!" A new family fav!