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Prep Time
10 Mins
Yield
Makes 6 servings (serving size: 1 cup)
Photo: Yunhee Kim; Styling: Denise Canter

How to Make It

Step 1

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

Step 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.

Step 3

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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