Vinaigrette Coleslaw

Vinaigrette Coleslaw

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From: Diabetic Living Magazine

If you prefer, make this salad with broccoli slaw mix instead of the coleslaw mix.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • ¼ cup cider vinegar or rice vinegar
  • 2 tablespoons canola oil or salad oil
  • 1½ teaspoons sugar
  • ½ teaspoon dry mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground white or black pepper
  • 1 (16 ounce) package shredded shredded cabbage with carrot (coleslaw mix) (5 cups)

Preparation

  • Prep

  • Ready In

  1. To prepare dressing: In a screw-top jar, combine vinegar, oil, sugar, mustard, onion powder, salt, and pepper. Cover and shake well. Chill until serving time.
  2. Before serving, in a large bowl, place shredded cabbage. Shake dressing; add to cabbage mixture and gently toss to coat.
  • To make ahead: The dressing may be chilled for up to 1 week. The dressed salad may be covered and chilled for up to 24 hours before serving.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 61 calories; 5 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 3 g sugars; 834 IU vitamin A; 20 mg vitamin C; 24 mg calcium; 0 mg iron; 111 mg sodium; 13 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

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