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Mayo-free Coleslaw

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Submitted by dnicely

Here’s a tasty, mayonnaise-free version of a favorite American salad.

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

1 hrs

Ingredients

Dressing
2 3E+1
TABLESPOONS ML BALSAMIC VINEGAR
6 9E+1
TABLESPOONS ML APPLE CIDER VINEGAR
2 3E+1
TABLESPOONS ML DIJON MUSTARD
1 15
2 1E+1
TEASPOONS ML HONEY
½ 2.5
TEASPOON ML CELERY SEEDS
½ 2.5
TEASPOON ML CARAWAY SEEDS
¼ 1.3
TEASPOON ML BLACK PEPPER
Salad
2 473
CUPS ML CABBAGE
green, shredded
2 473
CUPS ML RED CABBAGE
shredded
1 1
EACH CARROTS
julienned
1 1
EACH SWEET RED BELL PEPPERS
julienned
1 1
EACH GREEN BELL PEPPERS
julienned
1 1
EACH SWEET YELLOW BELL PEPPERS
julienned
¼ 59
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
¼ 59
CUP ML PARSLEY LEAVES
fresh, minced

Directions

Dressing: Mix dressing ingredients together in a small jar.

Set aside.

Salad: Combine vegetables in a large bowl.

Pour dressing over vegetables and toss to coat.

Refrigerate at least 1 hour to blend flavors.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 42 9% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 125mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 45% Vitamin C 156%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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