Healthier Cole Slaw
"We had this with fish tacos -- yummy! I made some minor changes to the original recipe printed in Borders At Home cookbook"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 cup cabbage, shredded
- 1 cup jicama, peeled and cut into juliene
- 1 beet, peeled and chopped
- 1 apple, chopped
- 1⁄2 red onion, chopped
- 3 tablespoons light coleslaw dressing (I used Marzetti slaw dressing Lite)
- 2 tablespoons cilantro, chopped
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1 dash cayenne pepper
directions
- In a large salad bowl mix together salad vegetables (cabbage - onion). Toss.
- In a small bowl mix together dressing ingredients (dressing - pepper).
- Pour dressing over vegetables and toss.
- Cover and refrigerate for 2-4 hours. Toss.
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Reviews
-
This is really good! I've never had beets and jicama in a coleslaw before, but they were a really good addition to the recipe. I used a little more dressing in the recipe, because I like coleslaws to be creamy. -
This delicious slaw was served alongside wienerschnitzel and potatoes with juniper berries. Parsnip replaced jicama and I made the dressing from scratch. Honeycrisp apples from a local farm and the salad was prepared the night before, too. Will make again very soon! Reviewed for Veg Tag October. Thank you, elie_.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
