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.


Coleslaw with a Twist

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Servings: Makes 8 to 10 servings.
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Related Categories: Coleslaw, Coleslaw, Coleslaw Dressing
 
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Ingredients
  • 1  cup
    shredded red cabbage
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  • 6  cups
    shredded green cabbage (1-1/4-pound head)
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  • 1/2  cup
    shredded carrot (1 medium)
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  • 1/2  of a small
    red sweet pepper, cut into thin bite-size strips
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  • 1/3  cup
    light mayonnaise or salad dressing
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  • 2  tablespoons
    lime or lemon juice
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  • 1  tablespoon
    snipped fresh dill weed or 1 teaspoon dried dill weed (optional)
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  • 1  teaspoon
    sugar
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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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
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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Related Recipe
Mexican Coleslaw
Mexican Coleslaw

Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.

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