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Carrot-Cabbage Slaw

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

Southern Living SEPTEMBER 2006

  • Yield: Makes 4 servings (serving size: 1/2 cup)
  • Prep time:10 Minutes

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

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
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Carrot-Cabbage Slaw recipe

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