Coleslaw with a Twist
Recipe from
Better Homes and Gardens
Red sweet peppers and carrots mixed with green and red cabbages give this side dish salad color. For the dressing, mix lime or lemon juice into mayonnaise for extra pizzazz. Make and refrigerate the salad up to 1 day before serving.
Servings:
Makes 8 to 10 servings.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Ingredients
-
1 cupshredded red cabbagesee savings
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6 cupsshredded green cabbage (1-1/4-pound head)see savings
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1/2 cupshredded carrot (1 medium)see savings
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1/2 of a smallred sweet pepper, cut into thin bite-size stripssee savings
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1/3 cuplight mayonnaise or salad dressingsee savings
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2 tablespoonslime or lemon juicesee savings
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1 tablespoonsnipped fresh dill weed or 1 teaspoon dried dill weed (optional)see savings
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1 teaspoonsugarsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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Directions
1.
Rinse red cabbage; pat dry. In a large bowl combine green cabbage, red cabbage, carrot, and red sweet pepper.
2.
For dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, lime or lemon juice, dill weed, sugar, salt, and pepper.
3.
Pour dressing over cabbage mixture. Toss to coat. (Mixture may appear dry at first, but will moisten as it chills.) Cover and chill for 2 to 24 hours before serving. Makes 8 to 10 servings.
Nutrition information
Per serving: Calories 57, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 146 mg, Carbohydrate 7 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 49%, Vitamin C 63%, Calcium 3%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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