Carrot-Cabbage Slaw

For light dressings, we prefer to use white vinegars to prevent the vegetables from becoming discolored.

 

This recipe goes with Portobello Mushroom Burgers With Carrot-Cabbage Slaw

Yield: Makes 4 servings (serving size: 1/2 cup)
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 40%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.7g
  • Carbohydrate: 11.3g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 174mg
  • Calcium: 20mg

Ingredients

  • 1 cup shredded carrot (about 2 large carrots)
  • 1 cup shredded red cabbage
  • 1/2 cup shredded jicama (about 1/2 small jicama)
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Preparation

  1. 1. Stir together all ingredients. Cover and chill until ready to serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Carrot-Cabbage Slaw Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy