This dish paired nicely with the Sherried Pineapple Pork Tenderloin. I couldn't find "refrigerated prechopped tricolor bell pepper" at my grocery store, so ended up using just under 1/2 a red bell pepper and 1/2 a yellow bell pepper.
Red Cabbage and Carrot Slaw
Prep: 6 minutes
Yield: 4 servings (serving size: 3/4 cup)
Recipe from
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Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 100
- Calories from fat: 32%
- Fat: 3g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 1.1g
- Protein: 2.4g
- Carbohydrate: 16.1g
- Fiber: 1.9g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 78mg
- Calcium: 20mg
Ingredients
- 2 cups matchstick-cut carrots
- 3/4 cup very thinly sliced red cabbage
- 1/2 cup refrigerated prechopped tricolor bell pepper
- 3 tablespoons unsalted, dry-roasted peanuts
- 2 tablespoons cider vinegar
- 1 teaspoon grated peeled fresh ginger
- 1/8 teaspoon salt
Preparation
- 1. Combine all ingredients in a medium bowl, tossing gently to coat.
Red Cabbage and Carrot Slaw Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Cabbage Slaw with Tangy Mustard Seed Dressing
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Crunchy Jicama Slaw
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