Spicy-Sweet Slaw


Photo: Yunhee Kim; Styling: Denise Canter

Colorful, flavorful and healthy, this Spicy-Sweet Slaw recipe is a great side dish for summer barbeques or alongside weeknight meals.
Makes 6 servings (serving size: 1 cup)


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4 cups packaged cabbage-and-carrot coleslaw
1 1/4 cups red bell pepper, cut into 2-inch strips (1 pepper)
1/2 cup diagonally cut scallions
1 cup halved grape or cherry tomatoes
2 tablespoons prepared horseradish
1 tablespoon honey
1 tablespoon cider vinegar
1 teaspoon pepper
1 teaspoon salt
1 tablespoon canola oil


Prep: 10 Minutes

1. In a large bowl, toss the cabbage-and-carrot coleslaw, red bell pepper, scallions, and grape tomatoes together. Set aside.

2. Combine the horseradish and next four ingredients (through salt) in a small jar and shake until blended. Remove the lid and add the canola oil. Shake again. Or whisk the ingredients together in a small bowl.

3. Pour dressing over the salad and toss to coat vegetables. Serve immediately, or refrigerate until ready to serve.

Created date

September 2007

Nutritional Information

Calories 59
Fat 2.5 g
Satfat 0.0 g
Monofat 1 g
Polyfat 1 g
Protein 1 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 217 mg
Calcium 32 mg